Aquiares Estate, Costa Rica, Washed Caturra & Catuai

Aquiares Estate, Caribe, Turrialba, Costa Rica

Alfonso and Diego Robelo

Caturra and Catuai

Washed

1,200 to 1,400 MASL

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Caramel toffee, lemon candy, peach and milk chocolate.

Juicy acidity, round body and silky mouthfeel.

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Aquiares Estate, where this coffee hails from, is nestled on the lush slopes of the Turrialba volcano in Costa Rica. It’s not just a farm—it’s a full-blown community. Over 1,800 people live and work there, making it the largest coffee estate in the country.

The transformation of Aquiares began with Alfonso Robelo, who fled political unrest in Nicaragua in the 1980s and rebuilt his life—and this farm—in Costa Rica. He didn’t just grow coffee; he reshaped the relationship between landowners and workers by helping families own their homes on the estate, turning it into a thriving village.

Now, his son Diego Robelo leads the charge. Under Diego’s stewardship, Aquiares has become a pioneer in sustainable agriculture, carbon neutrality, and specialty coffee innovation. They experiment with new coffee varieties and processing methods while preserving biodiversity through protected ecological corridors2.

It’s a place where tradition meets forward-thinking—where every cup carries the legacy of resilience, community, and environmental care.

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How we're brewing this coffee

Espresso
Brew Ratio - 1:2
93°c
Example - 22g Coffee x 44g Extracted

Aeropress
Brew Ratio - 1:12
90°c
Example - 20g Coffee x 240g Water

Method
Add 20g coffee (coarse) + 240g water (90°C) inverted.
2:30 steep. 
Stir thoroughly.
Press.