Costa Rica Aquiares Estate Microlot by Steampunk Coffee-Steampunk Coffee-Coffee Hit

Costa Rica Aquiares Estate Microlot by Steampunk Coffee

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Taste BERRIES JUICY SWEETNESS CREAMY
Roast Style LIGHT
Origin COSTA RICA
Best for FILTER OR ESPRESSO


Region: Turrialba
Altitude: 1,200 - 1,400 m.a.s.l.
Variety: Centroamericano
Processing: natural

This is a very limited “Don Alfonso” microlot from the famous Aquiares Estate. Named after Don Alfonso Robelo, patriarch of one of the three families who own the farm, this coffee is the result of a collaboration between our importer, Mercanta, and Diego Robelo, Don Alfonso’s son, deputy general manager of the estate. The Estate is one of Costa Rica’s largest and most historic coffee farms. Aquiares is known across the specialty industry as a producer of excellent specialty coffee so we’re very excited to be roasting their coffee.

It’s been a few years since we’ve offered a Costa Rican coffee, so when this one arrived on our sample cupping table it was a no-brainer. It’s a distinctly unique microlot with heady, slightly boozy fruit: definite blueberries along with ripe banana, strawberry and melon. Like the best naturally processed coffee the acidity in this one is super complex and clean. And the sweetness and body don’t disappoint either - it’s got a well-structured creamy mouthfeel and bags of juicy sweetness. Steampunk bought just four 30kg boxes out of the total of 15 produced—and we would have bought more if they’d been available!

This particular lot is part of an experiment in alternative processing methods. Though Costa Rican farmers are famous for developing the method of honey processing, Aquiares Estate is in a particularly rainy, humid part of the country—not ideal for natural and honey processing. ​​According to Diego Robelo, “Everyone told us we were crazy. You are never going to make honeys and naturals in Turrialba. We decided to prove them wrong.”

This microlot was picked by a special team of skilled harvesters who are paid well above the daily rate for their exceptional skill in picking the ripest cherries at each pass. The pickers do seven passes of the trees to be sure they get every cherry. From there the cherries are rinsed and sun-dried on a ceramic patio for two days before moving to a specially built climate controlled greenhouse where they’re dried for 10 more days. The last drying step is one day in a mechanical dryer to reach the ideal moisture content. The coffee is milled and then kept in dry parchment until the final dry milling just before export.

Taste BERRIES JUICY SWEETNESS CREAMY
Roast Style LIGHT
Origin COSTA RICA
Best for FILTER OR ESPRESSO


Region: Turrialba
Altitude: 1,200 - 1,400 m.a.s.l.
Variety: Centroamericano
Processing: natural

This is a very limited “Don Alfonso” microlot from the famous Aquiares Estate. Named after Don Alfonso Robelo, patriarch of one of the three families who own the farm, this coffee is the result of a collaboration between our importer, Mercanta, and Diego Robelo, Don Alfonso’s son, deputy general manager of the estate. The Estate is one of Costa Rica’s largest and most historic coffee farms. Aquiares is known across the specialty industry as a producer of excellent specialty coffee so we’re very excited to be roasting their coffee.

It’s been a few years since we’ve offered a Costa Rican coffee, so when this one arrived on our sample cupping table it was a no-brainer. It’s a distinctly unique microlot with heady, slightly boozy fruit: definite blueberries along with ripe banana, strawberry and melon. Like the best naturally processed coffee the acidity in this one is super complex and clean. And the sweetness and body don’t disappoint either - it’s got a well-structured creamy mouthfeel and bags of juicy sweetness. Steampunk bought just four 30kg boxes out of the total of 15 produced—and we would have bought more if they’d been available!

This particular lot is part of an experiment in alternative processing methods. Though Costa Rican farmers are famous for developing the method of honey processing, Aquiares Estate is in a particularly rainy, humid part of the country—not ideal for natural and honey processing. ​​According to Diego Robelo, “Everyone told us we were crazy. You are never going to make honeys and naturals in Turrialba. We decided to prove them wrong.”

This microlot was picked by a special team of skilled harvesters who are paid well above the daily rate for their exceptional skill in picking the ripest cherries at each pass. The pickers do seven passes of the trees to be sure they get every cherry. From there the cherries are rinsed and sun-dried on a ceramic patio for two days before moving to a specially built climate controlled greenhouse where they’re dried for 10 more days. The last drying step is one day in a mechanical dryer to reach the ideal moisture content. The coffee is milled and then kept in dry parchment until the final dry milling just before export.

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