Aquiares Estate Entre Rios

Aquiares Estate is one of Costa Rica's largest and oldest coffee farms, located high on the fertile slopes of Turrialba Volcano. With a century-long history, the estate is known for its sustainable Arabica coffee cultivation, preserving its natural beauty and supporting a community of 1,800 residents. 

Named "land between rivers" in the indigenous Huetar language, Aquiares has abundant water sources that benefit downstream communities. The farm's diverse ecosystem, protected by forested buffer zones, supports local wildlife and vegetation.

Established in 1890 and transitioning to local ownership in 1971, it's now the country's largest continuous coffee farm, emphasizing quality and traceability in its production. Under Don Alfonso's management since 1992, Aquiares has become a thriving community, offering amenities comparable to Costa Rica's capital.

While Caturra is the main coffee variety, ongoing experimentation with new varieties addresses climate change concerns. Diego Robelo, the innovation manager since 2013, collaborates with organizations like World Coffee Research to explore new Central American coffee varieties.

Entre Rios, meaning "between rivers," represents a delicate and versatile coffee blending two varietals, Marsellesa & Red Obatã varietals, known for their quality and disease resistance. Aquiares favors these varieties for their high-altitude of above 1,100 meters, ensuring excellent cup quality.

The farm ensures quality by handpicking all coffee, especially in microlots, with skilled harvesters selecting only fully ripe cherries after multiple visits to each tree. This natural lot undergoes density sorting and 2-3 days pre-drying on solar dryer patios before moving to raised beds in a covered greenhouse for around 10 days. The final stage involves mechanical drying in Guardiola for one day, showcasing the farm's dedication to specialty coffee production especially in honey and natural processing. The Robelos continue to innovate, implementing a temperature control system to refine processing methods. This reflects their ongoing efforts to perfect coffee processing at the farm.

This coffee boasts a sparkling citrus acidity complemented by a juicy mouthfeel. The delicate undertones of apple add a subtle fruitiness while the sweetness from the dehydrated orange completes the cup experience.

Process: Natural
Varietal: Marsellesa & Obatá
Origin: Turrialba, Costa Rica
Tasting Notes: Apple, Orange, Pineapple

Suitable for espresso
Available only in 200 grams

Recommended to rest beans for 7-10 days from roast date before consuming