Aquiares

Flavor Notes
Milk Chocolate, Fig, Praline 

Cup Characteristics
Smooth and endlessly drinkable, this coffee offers comforting notes of milk chocolate, infused with the sweetness of ripe fig and richness of praline. A remarkably clean mouthfeel highlights the beauty of this coffee, as if tribute to the beauty of the land and hands of its origin.

Producer Information
Founded in 1890, Aquiares was transformed in the 1980s when Alfonso Robelo, seeking refuge from political violence in Nicaragua, reimagined the farm as a thriving community on the lush slopes of Costa Rica’s Turrialba volcano. By giving workers the opportunity to own their homes, Alfonso built stability, pride, and sustainability into the heart of the farm, turning it into a model of social and environmental responsibility. Today, under the leadership of his son Diego, Aquiares continues to innovate in specialty coffee, combining its rich heritage with a forward-looking vision for quality and sustainability.

Farm Information
Certified Carbon Neutral Farm, Rainforest Alliance

The name Aquiares means “land between rivers” in the Huetar indigenous language,and Aquiares Estate is commonly referred to as “Aquiares Coffee and Community.” It is the largest farm in Costa Rica and home to 1,800 people.

Aquiares stands as a trailblazer in specialty coffee and sustainability, pioneering new varieties and processing methods while prioritizing environmental stewardship. The farm measures and offsets its carbon footprint under internationally recognized standards, supports Costa Rica’s national climate goals, and protects biodiversity through thriving biological corridors. Beyond coffee, Aquiares serves as a living laboratory, hosting global researchers studying agroforestry, soil health, and wildlife conservation. Its innovative practices and community-driven values make Aquiares a model for sustainable, equitable coffee production—values reflected in the lots carefully selected in partnership with Ally Coffee.

Region Information
Tucked into the fertile slopes of an active volcano, Turrialba is Costa Rica’s hidden coffee gem—an agricultural hub where rich volcanic soils and diverse farming traditions produce coffees with unique cup profiles and genetic legacies. Home to CATIE, one of Latin America’s leading agricultural research centers and the region’s largest living coffee variety collection, Turrialba has shaped many of the hybrids and cultivars now grown across Central America. With its mix of smallholder plots, large estates, and private mills, this vibrant region continues to fuel both Costa Rica’s domestic food supply and its reputation for world-class specialty coffee.

Process
Washed

What is the Washed Process?
The washed process is one of the most common processing methods. Freshly harvested coffee is sorted for ripeness and the fruit and pulp is removed from the beans within the first 24 hours after harvest for drying. 

Country of Origin: Costa Rica
Region: Turrialba
Producer: Diego Robelo
Varietal: Caturra
Elevation: 1200 MASL
Harvest: November - April