Aquiares, one of Costa Rica’s largest and most historic coffee farms, sits high on the fertile slopes of Turrialba Volcano.

Producing coffee continuously for over a century, the farm has developed an enduring model for growing high-quality Arabica coffee, protecting a stunning natural setting, and supporting a thriving local community of 1,800 people. Established by British farmers in 1890, Aquiares was one of the first estates to produce and export Costa Rican coffee.

In 1971, the farm was purchased by its current owners – three families who have worked together with the farm´s staff and community to implement a modern model of sustainable agriculture.

Today, the Estate is the largest continuous coffee farm in Costa Rica, covering 924 hectares, 80% of which is planted under shade-grown Arabica.

The variety is known for heavy florals and pronounced juicy character.

To process this lot, cherries were floated to remove green, overripe, and dry cherry.

It was then oxidized in food-grade plastic drums for 48 hours and fermented in water for another 48 hours at temperatures below 25°C. After fermentation, the coffee was dried for 72 hours at 38°C.

Finally, it was stabilized and prepared for transport in GrainPro-type bags.