4th December

Origin

The Aquiares farm is located in a pretty unique region – the Caribbean Highlands. Here, and only here, every now and then a very unusual phenomenon occurs: towards the end of the harvest, rain causes the coffee plants to flower for a second time.

These flowers are picked early in the morning and taken to the mill, where they are fermented spontaneously (by the yeasts naturally occurring on the flowers) in jars with distilled water and sugar for about a week.

Once this fermentation is completed, the coffee is brought in and the flower yeast is used to ferment the coffee. In this case, the flowers and coffee are of the same variety.

The coffee cherries are now depulped, similar to honey processing. They are then fermented anaerobically in tanks together with the flower yeast and the flowers for two days before being dried for 16-20 days.

The farm was founded in 1890 and is located on the Turrialba volcano between Aquiares and Turrialba rivers. The work of Diego Robelo’s team covers the entire production chain, from growing the seedlings to picking the cherries and processing them. He has also expanded the diversity of coffee varieties in the orchards – and did that with great success, as this coffee proves (Centroamericano is a hybrid of Sarchimor and Rume Sudan).

Recipe:

Preparation method: Pour over
Grinding: 24 clicks on the Comandante
Water temperature: 95 °C
Amount of coffee: 20 g
Brew time: 3:00

0:00 – 60 grams
0:30 – pour up to 150 grams
1:00 – pour up to 240 grams
1:30 – pour up to 330 grams