Eucalyptus Co-Fermentation

We Taste: Eucalyptus, Candied Sage, Lemon

$21.00

We've been big fans of the coffee produced at Aquiares Estate for a while now, having purchased coffee from them in years past with more coming this year, so we knew a Eucalyptus Co - Fermentation that came from this estate would be incredible. This was just one of those incredibly unique and intriguing coffees, that we just couldn't pass up! You can expect soft, floral and delicate notes of eucalyptus, candied sage, and a lemon acidity.

Due to the limited quantity of this coffee, please expect your coffee may be rested up to three weeks post roast date. If you have any questions or concerns, please get in touch.

Size: 100g

100g 1kg

Grind: Wholebean

Wholebean

The Robelo Family, Aquiares Estate

Diego Robelo manages the farm. Under his lead, the farm has taken a fresh approach to specialty coffee and exploring the farm’s potential. Through excellent agricultural management, embracing new varieties, and experimenting with processing, Aquiares has become a trailblazer among specialty coffee producers in Costa Rica and all of Central America. Aquiares is an example of innovation and perseverance whose benefits extend beyond the farm and workers and serve as a model for sustainable, equitable production for the broader coffee industry.

Turrialba, Costa Rica

Nestled between the Aquiares and Turrialba Rivers, “Aquiares” means “land between rivers” in Costa Rica’s Huetar indigenous language. 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.

Eucalyptus Co-Fermentation

These coffee cherries underwent an anaerobic fermentation in contact with eucalyptus leaves. This technique infuses the beans with aromatic herbal, woody, and citrus characteristics, delivering a vibrant acidity and layered, fermentation-driven flavour profile that makes an incredibly unique brew!

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