Aquiares Estate Don Alfonso Entre Rios Natural 250g

Aquiares Estate Don Alfonso Entre Rios Natural 250g

Aquiares Estate Don Alfonso Entre Rios Natural 250g

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We've been buying coffee from Aquiares Estate, the farm of Diego Robelo, for a number of years. Diego grows a number of different lots on the farm, and those which are particularly good, the very best of the harvest if you like, bear the name 'Don Alfonso', in recognition of one of the founders of the Estate.

This cup is full of berries - strawberry and raspberry! It has a wonderful thick mouthfeel with some strawberry blancmange tones as it cools! There is a sweetness in the cup which reminds us of candyfloss at the fairground!

 

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Don Alfonso Entre Rios

Our seasonal coffees each come with their own story, which is part of what makes them so special. Here we take a closer look at the producer of this coffee, Aquiares Estate.

The Farm


 Aquiares, one of Costa Rica’s largest and most historic coffee farms, sits high on the fertile slopes of Turrialba Volcano. Producing coffee continuously for over a century, the farm has developed an enduring model for growing high-quality Arabica coffee, protecting a stunning natural setting, and supporting a thriving local community of 1,800 people. Established by British farmers in 1890, Aquiares was one of the first estates to produce and export Costa Rican coffee. In 1971, the farm was purchased by its current owners - three families who have worked together with the farm´s staff and community to implement a modern model of sustainable agriculture. Today, the Estate is the largest continuous coffee farm in Costa Rica, covering 924 hectares, 80% of which is planted under shade-grown Arabica. 

The Facts

Varietals: Marsellesa & Obatá 
Processing: Anaerobic Natural
Altitude: 1,100 to 1,400 metres

Harvesting & Processing at La Tormenta

As coffee cherries come from the field the same day that they are picked, they move into Aquiares’ wet mill. The farm produces fully washed coffees, honey processed coffees and naturals. This natural lot has been floated for density (with all floaters being removed). It has then been produced using a special Anaerobic Natural method. The coffee is delivered, while still in cherry, to stainless steel tanks for fermentation, as they offer the most cleanliness but also help maintain lower temperatures. They are located in a shaded, cool place in the mill, and are completely sealed with only a bubbler, which allows gases to escape, creating an anaerobic environment within. Temperature and pH are checked twice a day, and once it reaches a pH of 4.3 (1-2 days), it is opened and the cherry is taken to the drying stations. 

For this lot, there are three stages of drying that the coffee must undergo. Firstly, Fermented cherry is pre-dried for 2 days on cool clean ceramic floors. Next, cherry is taken to raised beds, where the temperature is kept between 28.C and 45.C for 10 days. Finally, the coffee is placed in a mechanical dryer known as ‘Guardiolas’ for the final day. 

Social and Environmental Responsibility

Aquiares is strongly committed to and has become an international leader in, environmental sustainability. The farm has long seen the connection between agricultural, environmental and social health. By planting more than 50,000 shade trees, creating natural buffers around streams and water springs, preserving the river valleys as forest, planting along the contour, implementing integrated pest management systems and many other steps, Aquiares has demonstrated how to make ecological ideals a reality. 

sourcing coffee

Our Coffee Broker

For over ten years we have worked closely with Mercanta. They pay a fair price for coffee, empowering the growers they work with. Such is our faith in their commitment to supporting farmers that we now purchase 100% of our coffee through Mercanta.
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