We are always thrilled to have coffees from Aquiares Estate in Costa Rica as we have known Diego Robelo for several years now, first meeting him when he came to visit us at our Roastery. Our head Roaster Tim has also travelled with him in Colombia whilst visiting farms in Antioquia. This year we managed to visit Diego at his farm which he now manages after taking over from his father Alfonso.
Aquiares to us, is a perfect model for large scale coffee farming. Diego’s father evolved the farm into a community, with a 200 strong workforce and provided affordable homes. Diego has carried this on recently making the farm carbon neutral and regularly welcomes researchers to the farm to conduct agricultural and environmental studies.
This coffee has a special processing method using a novel fermentation technique that was first explored last year. A common strain of beer yeast was used to ferment the coffee anaerobically for 48 hours during which the pH and temperature were monitored. Once the ideal conditions are met the coffee is washed and slowly dried. The team at Aquiares are really excited to keep experimenting with these unusual techniques and believe that the flavours created with this particular fermentation will open many more doors in the future.