TWO RIVERS – COSTA RICA

Washed – Carbon Neutral Costa Rica

Tasting Notes: Dark Chocolate – Raspberry – Caramel
Roast Degree: Medium
Process: Washed
Farm: Aquiares
Producer: Alfonso & Diego Robelo
Varietal: Blend Caribe
Elevation: 1200m

We have worked with Don Alfonso and his family from the Aquiares Estate in Costa Rica for a number of years now. In the 1990’s Don Alfonso launched a program to enable workers to buy homes and land from the farm. To begin with most people thought it was too good to be true, but his long term vision meant that people could invest more in education and wellbeing. These days the community of Aquiares has grown in the midst of the farm and is home to almost 2000 people. 96% of Aquiares employees own their own home thanks to him. Nowadays Alfonso’s son, Diego, manages the farm. Under his lead, the farm has taken a fresh approach to specialty coffee and exploring the farm’s potential. 

Aquiares focuses on carbon neutrality and measures its greenhouse gas emissions to calculate its carbon emissions against its offsets. An agent verified under the International Panel on Climate Change verifies these calculations, and Aquiares’ carbon measurement and emissions reduction are part of Costa Rica’s Nationally Appropriate Mitigation Action. In addition to capturing carbon, the farm’s protected biological corridors have long ensured the well-being of local animals and plants. Aquiares also welcomes researchers from around the world to conduct agricultural and environmental studies on their land. Projects have included investigating the benefits of agroforestry on soil health and observing the diverse bird and wildlife species that thrive in an agroecological environment. Learn more HERE!

This lot underwent mechanical washing and a 6-hour drying period to initiate partial fermentation. It was then dried for 32 hours in a Guardiola dryer at temperatures ranging from 45°C to 55°C.

HOW TO BREW

Espresso

Dose: 17g
Yield: 40g
Time: 25-28 seconds

Cafetiere

Coffee: 30g
Water: 500g
Time: 8 minutes
Add your coffee to the cafetiere – Pour Over 500g of boiling water – Wait 4 minutes – Stir the crust on top so the grounds sink to the bottom & scrape off the crema (foam) from the top – Wait 4 minutes – Place your plunger so it is level with the water (do not plunge) and pour.

Pour Over 

Coffee: 18g
Water: 360g
Time: 3 minutes
Put your coffee in your brewer of choice – Pour over 50g of water for a bloom – Wait 30 seconds – Over 1 minute pour 310g of water – Wait for the water to drip through – Enjoy!