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Aquiares

Name: Aquiares
Brand: Red Bank Coffee Roasters
Price: 16.0 GBP
Availability: InStock

£16.00

Tax included.

More information

Behind the scenes

Juicy, round and sweet, with notes of cacao, lime marmalade and wine gums.

Origin

Aquiares, Turrialba, Cartago
Country

Costa Rica
Altitude

1,200-1,400 MASL
Process

Natural
Variety

F1 Hybrid Centroamericano
Notes

Cacao, Wine Gums, Lime Marmalade

54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W

54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W

Aquiares is one of Costa Rica’s largest and most historic coffee farms, and is a beacon of progressiveness and innovation. This natural processed F1 Hybrid Centroamericano is a stunning example of this. In the cup it is juicy, round and sweet, with notes of cacao, lime marmalade and wine gums.

F1 Hybrid’s are varieties created by crossing genetically distinct parent varieties - in this case Rume Sudan and Sarchimor T5296 - with the offspring of the cross being the first generation (F1) hybrids. They are developed with a view to improving crop diversity, yield, disease resistance and / or cup quality in the face of the ever-increasing challenges that are being presented by climate change.

In partnership with World Coffee Research and the Costa Rican Coffee Institute, Aquiares is one of a handful of farms around the world conducting these trials, and we are proud to showcase some of the results.

Aquiares is situated on the slopes of the Turrialba volcano in Costa Rica’s Cartago Province. It covers 924 hectares, 80% of which is planted with shade-grown arabica coffee, and is a major employer in the area.

All coffee at Aquiares is hand-picked, with microlots, such as this one, being picked by a special team of harvesters who are paid well above the daily rate for their skill at picking only the ripest cherries at each pass.

The ripe cherries are floated, then moved to the farm’s solar drying patios (large greenhouses with ceramic floors) for pre-drying. After 2-3 days they are moved to raised beds, also in a covered greenhouse, where they dry slowly for a further 10 days. The coffee is then mechanically dried in a ‘guardiola’ for 1 day to complete the drying process.

The level of care in picking and processing is evident in some of the most consistent green coffee that we have ever received at the roastery, and ultimately in the delicious cup profile.

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