Diego Robelo H17.

Aquiares Estate sits on the fertile slopes of the Turrialba volcano, Costa Rica’s hidden coffee region. This lot brings together H17, a modern Arabica hybrid, with anaerobic natural processing for a cup built for fruit, sweetness and structure.

Whole cherries are floated, washed and fermented in a stainless-steel tank fitted with a one-way air valve. After 24 hours in an anaerobic environment, the cherries are washed again, then dried first on ceramic patio and finished on layered beds in a solar dryer. A precise process for a more expressive filter coffee.