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Costa Rica Aquiares Estate Yeast Fermentation

Costa Rica Aquiares Estate Yeast Fermentation

Peach, milk chocolate, lime and caramel.



  • Coffee Tastes
  • Peach, milk chocolate, lime and caramel.

  • Carried From
  • Costa Rica Aquiares Estate

  • Region
  • Turrialba, Costa Rica

  • Coffee Form
  • Whole Beans

  • Coffee Strength

You know how sometimes you just have to trust that people know what they are on about? Well, this might be one of those times. Not because there’s anything complicated about rare and high quality coffee coming from a dedicated and passionate Costa Rican coffee-growing community like the Aquiares estate – but because some of the coffee science these guys delve into really is.

Now, we know what you’re thinking: ‘coffee science’ isn’t a thing*. But then how else would you describe a coffee known as Centroamericano, which is defined as an F1 hybrid variety generated by crossing the Sarchimor T-5296 and a wild Rume Sudan Variety? Or that it’s reproduced through a tissue culture cloning process called somatic embryogenesis. Or that Alfonso Robela and his team of bean boffs have begun to experiment with yeast fermentations during processing? Even coffee aficionados may be forgiven for needing to mull that all over a bit.

But behind all of this slightly terrifying lab chat is a purpose that’s much easier to understand: to create a coffee that hits that sweet spot of being absolutely beautiful to drink, while being easy to farm. That means high yield and rust resistant crops without any compromise to depth or complexity of its peach, lime and chocolate flavour notes. It’s a holy grail that explains why we need pioneers like Alfonso and all the experts at the Aquiares Estate to pull on the white coats now and then.

*which is fair enough really, because we just made it up.

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