Costa Rica Aquiares Flower Culture - anaerobic flower culture

anaerobic flower culture, 1200-1400 m
Variety: F1 Centroamericano

The floral notes of this coffee are no coincidence, as it undergoes a very special processing: anaerobic flower culture processing. We are delighted to present this special coffee to you exclusively!

But let's start with what's special about the processing:

The Aquiares farm is located in a pretty unique region - the Caribbean Highlands. Here, and only here, every now and then a very unusual phenomenon occurs: towards the end of the harvest, rain causes the coffee plants to flower for a second time.

These flowers are picked early in the morning and taken to the mill, where they are fermented spontaneously (by the yeasts naturally occurring on the flowers) in jars with distilled water and sugar for about a week.

Once this fermentation is completed, the coffee is brought in and the flower yeast is used to ferment the coffee. In this case, the flowers and coffee are of the same variety.

The coffee cherries are now depulped, similar to honey processing. They are then fermented anaerobically in tanks together with the flower yeast and the flowers for two days before being dried for 16-20 days.

About Aquiares:

The farm was founded in 1890 and is located on the Turrialba volcano between Aquiares and Turrialba rivers. The work of Diego Robelo's team covers the entire production chain, from growing the seedlings to picking the cherries and processing them. He has also expanded the diversity of coffee varieties in the orchards - and did that with great success, as this coffee proves (Centroamericano is a hybrid of Sarchimor and Rume Sudan).

But Diego is not only breaking new ground on his farm: with Paso Paso, he is part of an initiative run by coffee farmers whose knowledge is used to establish a direct link between the origin of the coffee and the roastery.