Aquiares | Thermal "Churro" Anaerobic Natural | Costa Rica

Strawberry chocolate truffle, complex, mental


Origin: Costa Rica

Region: Turrialba District

Farm/CWS: Aquiares Estate

Producer: Diego Robelo

Altitude: 1200m

Variety: H1 Centroamericano (Rumi Sudan x Sarchimor)

Process: Thermal “Churro” Anaerobic Natural


I’ve been writing these cards for 3 years now, this is the hardest one. The story of this farm is really cool, the details on the processing are dead interesting… The frustrating thing is that there’s just so much to write about I can’t begin to cram it on a card.

So here’s and idea! Head to the website below, it’ll tell you all about the story of Alfonso Robelo and Diego Robelo’s Thermal “Churros”.

Checkit -
<a href="">Aquiares Ally Coffee</a>

Sustainability & Post Life

Tub: Contains recycled material | FSC certified mixed sources | Recycle with paper at home

Tape: Made from plants | Recycle with paper at home

Coffee Bag: Recyclable LDPE with EVOH barrier and WIPF Recyclable Valve | Recycle with bags at larger supermarkets (4 LDPE)

Diamond Sticker: Foil-coated polypropylene material | Non-recyclable | Diamonds are forever

Tasting Card: Made from 100% recycled fibre​ | ​​FSC® certified and carries the EU Ecolabel | Recycle with paper at home

Coffee FAQ

Does your coffee come as whole bean or ground?

We only sell whole bean coffee. This is to ensure you make the best cup possible and a big part of that is grinding the coffee just before using it.

If you're in need of a grinder, head to our brewing store.

What's the difference between espresso and filter roast?

We profile most of our coffees for both espresso and filter. In basic terms, espresso coffee is often more developed and slightly darker than a filter roast. This varies with each coffee and in general we roast our coffee to what is considered a light/modern profile. Which one is best for you depends on your intended brewing method.

You can search by brew type on our shop.

Is your coffee roasted to order?

We roast multiple times throughout the week and dispatch online orders twice per week (at minimum). Due to the way we roast coffee, we recommend a minimum rest period of 10 days before brewing.