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Aquiares Estate Centroamericano
Orange, cherry, violet and dark chocolate
$19.40 - $54.40
Expression
Tasting Notes
Orange, cherry, violet and dark chocolate
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Origin
Country
Costa Rica
Region
Turrialba
Producer
Diego Robelo
Farm
Aquiares Estate
Craft
Variety
Centroamericano
Process
Red Honey
Fermentation
Depulped with some mucilage retained, then 18-24 day slow raised bed drying under shade
Elevation
1200 meters
Certifications
Rainforest Alliance; carbon-neutral certification
Roast Level
Lighter Darker
Expression
Origin
Craft
Tasting Notes
Orange, cherry, violet and dark chocolate
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Country
Costa Rica
Region
Turrialba
Producer
Diego Robelo
Farm
Aquiares Estate
Variety
Centroamericano
Process
Red Honey
Fermentation
Depulped with some mucilage retained, then 18-24 day slow raised bed drying under shade
Elevation
1200 meters
Certifications
Rainforest Alliance; carbon-neutral certification
Roast Level
Lighter Darker
Fruit, florals and a syrupy body
Violet and cherry are what first catch our attention in this coffee. Dark chocolate sweetness gives those brighter flavors some weight, while orange brings a gentle citrus lift.
We keep bringing Aquiares back for that combination. There’s enough body for a satisfying everyday cup, with floral detail worth slowing down for.
Coffee and community in Turrialba
Aquiares grows coffee on the slopes of Turrialba Volcano. The estate manages its coffee from cultivation through processing, alongside protected forest and a community with generations of experience working on the farm.
Three families co-own the estate. Its environmental work includes planting shade trees, protecting waterways and measuring greenhouse gas emissions and removals. Aquiares holds carbon-neutral certification and reports capturing more carbon than its operations emit.
What red honey processing means
After the cherry skin is removed, some of the sticky fruit layer remains around the coffee during drying. That layer is called mucilage. “Honey” describes the process; it doesn’t mean honey is added.
For this lot, we find that processing expressed in the cup’s substantial sweetness and syrupy texture. We roast to keep the violet and fruit character clear alongside the chocolate.
Brewing Guides
Brew Aquiares Estate Centroamericano like we do - here’s how.
Highlights clarity and acidity; best with precise grind, flow control, and flat or conical brewers.
| Brew Ratio | 1:16 (e.g., 20g coffee to 320g water) |
| Grind | Medium-fine (like table salt) |
| Water Temp | 94°C / 201°F |
| Total Brew Time | 2:45 – 3:15 min |
| Yield | 300–320g |
Use a conical dripper and a slightly longer bloom. Keep extraction under 3:15 for clarity and lively florals.
Full immersion with coarse grind; great for body, sweetness, and lower-acidity profiles.
| Brew Ratio | 1:15 (e.g., 30g coffee to 450g water) |
| Grind | Coarse (like sea salt) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 4:00 – 5:00 min |
| Yield | 400–450g |
French press is very forgiving with this red honey coffee. Stir at 2 minutes and decant immediately after pressing to avoid overextraction.
Pressure extraction with fine grind; isolates intensity, structure, and balance.
| Brew Ratio | 1:2.25 (e.g., 18g coffee to 40g espresso) |
| Grind | Fine (like powdered sugar) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 25 – 30 sec |
| Yield | 36–40g |
Centroamericano performs well as espresso. Expect balanced citrus acidity and a dark chocolate finish.
Try coffees like this one, on your schedule.
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You set the schedule, adjust or cancel anytime.
At Aquiares Estate in Turrialba, Costa Rica, on the slopes of Turrialba Volcano.
It’s a coffee variety developed by crossing Rume Sudan and Sarchimor. This lot receives red honey processing at Aquiares.
Pour-over is a good place to explore the fruit and florals. French press brings more attention to the syrupy body. Use the brewing guides below as starting points.
