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Nomad - Filter, Costa Rica - Jardin - Natural Anaerobic
Aquiares – Anaerobic Natural | Costa Rica
Details & Tasting NotesTastes like: 🫐 Blackberries • 🍑 Red Plum • 🌺 Tamarind
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Origin: Costa Rica
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Region: Turrialba, Cartago
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Producer: Diego Robelo
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Altitude: 1400 MASL
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Variety: Mixed varieties (SL28, SL24, Typica, Geisha, San Isidro, Bourbon)
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Process: Anaerobic Natural
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Harvest: 2025
This anaerobic natural lot from Aquiares is a bold and expressive snapshot of one of Costa Rica’s most ambitious coffee projects. Juicy, structured, and deeply fruited, it reflects both the volcanic terroir of Turrialba and Aquiares’ long-term vision for varietal research and precision processing.
The ProducerDiego Robelo is the owner of Aquiares, Costa Rica’s largest single-block coffee plantation, located on the slopes of the Turrialba volcano. Over the past nine years, Aquiares has become a benchmark for sustainability, traceability, and innovation in Central America.
This particular lot comes from Aquiares’ variety garden, established in 2018 as a living research project. The garden features exotic and traditional cultivars including SL28, SL24, Typica, Geisha, San Isidro, and Bourbon. This blend represents the genetic exploration of the project, with SL28 already identified as the standout variety for a future 50-bag production planned for 2026.
The ProcessThis coffee is processed as an Anaerobic Natural, executed with impressive control and consistency:
-
Cherries are floated to remove defects
-
Fermentation takes place in sealed barrels with must, lasting 1–2 days until reaching pH 4.3
-
Temperature and pH are monitored twice daily
-
Pre-drying begins on ceramic floors for 2 days
-
Coffee is then dried on raised African beds for 10–15 days at 28–40°C
-
A short mechanical Guardiola drying follows (1 day)
-
Finally, the coffee rests in parchment in GrainPro for 6–8 weeks before milling
This meticulous workflow preserves fruit intensity while maintaining cleanliness and balance.
In the CupThe cup is vibrant and juicy, led by rich blackberry sweetness and rounded red plum notes. A tangy tamarind acidity weaves through the profile, adding complexity and lift. The body is smooth and structured, with a lively fruit-forward character that remains balanced and refined rather than heavy or over-fermented.
This is a confident, modern anaerobic natural—fruit-driven, expressive, and a clear reflection of Aquiares’ genetic and processing mastery.
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Aquiares – Anaerobic Natural | Costa Rica
Details & Tasting NotesTastes like: 🫐 Blackberries • 🍑 Red Plum • 🌺 Tamarind
-
Origin: Costa Rica
-
Region: Turrialba, Cartago
-
Producer: Diego Robelo
-
Altitude: 1400 MASL
-
Variety: Mixed varieties (SL28, SL24, Typica, Geisha, San Isidro, Bourbon)
-
Process: Anaerobic Natural
-
Harvest: 2025
This anaerobic natural lot from Aquiares is a bold and expressive snapshot of one of Costa Rica’s most ambitious coffee projects. Juicy, structured, and deeply fruited, it reflects both the volcanic terroir of Turrialba and Aquiares’ long-term vision for varietal research and precision processing.
The ProducerDiego Robelo is the owner of Aquiares, Costa Rica’s largest single-block coffee plantation, located on the slopes of the Turrialba volcano. Over the past nine years, Aquiares has become a benchmark for sustainability, traceability, and innovation in Central America.
This particular lot comes from Aquiares’ variety garden, established in 2018 as a living research project. The garden features exotic and traditional cultivars including SL28, SL24, Typica, Geisha, San Isidro, and Bourbon. This blend represents the genetic exploration of the project, with SL28 already identified as the standout variety for a future 50-bag production planned for 2026.
The ProcessThis coffee is processed as an Anaerobic Natural, executed with impressive control and consistency:
-
Cherries are floated to remove defects
-
Fermentation takes place in sealed barrels with must, lasting 1–2 days until reaching pH 4.3
-
Temperature and pH are monitored twice daily
-
Pre-drying begins on ceramic floors for 2 days
-
Coffee is then dried on raised African beds for 10–15 days at 28–40°C
-
A short mechanical Guardiola drying follows (1 day)
-
Finally, the coffee rests in parchment in GrainPro for 6–8 weeks before milling
This meticulous workflow preserves fruit intensity while maintaining cleanliness and balance.
In the CupThe cup is vibrant and juicy, led by rich blackberry sweetness and rounded red plum notes. A tangy tamarind acidity weaves through the profile, adding complexity and lift. The body is smooth and structured, with a lively fruit-forward character that remains balanced and refined rather than heavy or over-fermented.
This is a confident, modern anaerobic natural—fruit-driven, expressive, and a clear reflection of Aquiares’ genetic and processing mastery.
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Select Roast Recency
From $15.23
Original: $43.52
-65%Nomad - Filter, Costa Rica - Jardin - Natural Anaerobic—
$43.52
$15.23Description
Aquiares – Anaerobic Natural | Costa Rica
Details & Tasting NotesTastes like: 🫐 Blackberries • 🍑 Red Plum • 🌺 Tamarind
-
Origin: Costa Rica
-
Region: Turrialba, Cartago
-
Producer: Diego Robelo
-
Altitude: 1400 MASL
-
Variety: Mixed varieties (SL28, SL24, Typica, Geisha, San Isidro, Bourbon)
-
Process: Anaerobic Natural
-
Harvest: 2025
This anaerobic natural lot from Aquiares is a bold and expressive snapshot of one of Costa Rica’s most ambitious coffee projects. Juicy, structured, and deeply fruited, it reflects both the volcanic terroir of Turrialba and Aquiares’ long-term vision for varietal research and precision processing.
The ProducerDiego Robelo is the owner of Aquiares, Costa Rica’s largest single-block coffee plantation, located on the slopes of the Turrialba volcano. Over the past nine years, Aquiares has become a benchmark for sustainability, traceability, and innovation in Central America.
This particular lot comes from Aquiares’ variety garden, established in 2018 as a living research project. The garden features exotic and traditional cultivars including SL28, SL24, Typica, Geisha, San Isidro, and Bourbon. This blend represents the genetic exploration of the project, with SL28 already identified as the standout variety for a future 50-bag production planned for 2026.
The ProcessThis coffee is processed as an Anaerobic Natural, executed with impressive control and consistency:
-
Cherries are floated to remove defects
-
Fermentation takes place in sealed barrels with must, lasting 1–2 days until reaching pH 4.3
-
Temperature and pH are monitored twice daily
-
Pre-drying begins on ceramic floors for 2 days
-
Coffee is then dried on raised African beds for 10–15 days at 28–40°C
-
A short mechanical Guardiola drying follows (1 day)
-
Finally, the coffee rests in parchment in GrainPro for 6–8 weeks before milling
This meticulous workflow preserves fruit intensity while maintaining cleanliness and balance.
In the CupThe cup is vibrant and juicy, led by rich blackberry sweetness and rounded red plum notes. A tangy tamarind acidity weaves through the profile, adding complexity and lift. The body is smooth and structured, with a lively fruit-forward character that remains balanced and refined rather than heavy or over-fermented.
This is a confident, modern anaerobic natural—fruit-driven, expressive, and a clear reflection of Aquiares’ genetic and processing mastery.
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
