Introduction:Take an in-depth visit to the Aquiares Estate in the Turrialba region of Costa Rica — a coffee sanctuary with a history spanning over a century and covering an expansive 917 hectares. This legendary coffee farm not only produced the Centroamericano variety used in the 2017 World Barista Championship (WBC), but also became one of the first farms in the world to earn Rainforest Alliance certification back in 2003. This article will detail the estate’s altitude conditions, varietal blend, processing methods, and unique flavor profile, while also sharing practical advice on selection and brewing, taking you on a comprehensive journey from origin to cup with this top-tier coffee bean.
Located on the slopes of the Turrialba Volcano in eastern Costa Rica, the Aquiares Estate is one of the few coffee farms globally that excels in both large-scale production and ecological conservation. Established in 1890, the estate spans over 917 hectares, with 675 hectares dedicated to cultivating Arabica varieties and another 150 hectares strictly preserved as native forest reserves, forming a unique “ecological corridor within a coffee plantation.”
The estate is situated on volcanic slopes between two natural rivers — the Aquiares River and the Turrialba River — featuring 31 tributaries and multiple natural springs, ensuring excellent annual rainfall and outstanding soil water retention.Altitude ranges from 820 to 1300 meters, placing it within Costa Rica’s recognized Strictly Hard Bean (SHB) growing zone. This elevation contributes to the beans’ intense sugar accumulation and complex aromatic layers.
In terms of varietals, Aquiares employs a diversified planting strategy, with key cultivars including the disease-resistantCaturra (Catuai), the fruit-forwardCatuai (Catuai), and the hybrid varietyCatimor (Catimor), which incorporates Robusta genetics. Among these, theCentroamericano (Central American lineage)used in the 2017 WBC competition is an innovative variety based on Catimor, showcasing a unique sense of balance.
In terms of processing, the estate adheres to traditional washed fermentation, precisely controlling fermentation time and water temperature to remove the mucilage before employing adual-track process of sun drying and mechanical drying. The sun-drying phase leverages the high-altitude, intense sunlight to accelerate moisture evaporation, later transitioning to low-temperature mechanical dryers to regulate moisture content. This ensures uniform bean density, preserving optimal reaction potential for subsequent roasting.
In terms of flavor profile, this coffee centers around anutty base with caramel sweetness, mid-palate notes of dark fruits reminiscent of black plums, and a finish marked by the creamy texture of melted milk chocolate and sugary whipped cream.The acidity is bright yet non-aggressive, with refreshing citrus-like acidity akin to passionfruit and subtle floral undertones. As it cools, more pronounced cocoa aromas emerge, making it ideal for drinkers who enjoy a full-bodied cup with dynamic flavor complexity.
For coffee enthusiasts looking to try pour over brewing, it is recommended to usemedium-fine grind (approximately 16–17 mesh), with water temperature controlled at 90–92°C. A staged extraction method is advised: start with a 30ml bloom for 30 seconds, followed by spiral pouring to reach 125ml for the first stage, and a total brew volume of about 240ml. These parameters highlight the balance between sweetness and acidity, while avoiding over-extraction that could lead to astringency.
In terms of environmental practices, the Aquiares Estate has held Rainforest Alliance certification since the 2003/2004 season. In addition to preserving nearly 15% of its land as native forest, the estate has invested in constructing a wastewater treatment system for coffee primary processing. Fermentation tank drainage is filtered through wetlands and recycled for reuse.All coffee trees are planted along contour terraces, complemented by surrounding shade trees, effectively reducing soil erosion and maintaining biodiversity. This “production and conservation symbiosis” model has become a benchmark for coffee farms across Central America.
The harvest season runs from December to March each year. Local farmers strictly adhere to ripeness standards, selecting only fully red cherries for processing. Since all steps — from depulping and fermentation to washing and drying — are completed in-house, quality control is exceptionally rigorous. The estate ultimately produces approximately 15,000 bags (each 60kg) of coffee beans, with high-quality lots predominantly exported to Japan, South Korea, and the specialty coffee markets of Northern Europe.
The above content is compiled by CoffeeHunters, a coffee news website.
