Central American - Costa Rica {Anaerobic Natural}

Roaster: Nomad Coffee
Origin: Costa Rica
Region: Turrialba
Farm: Aquiares Estate
Producer: Diego Robelo and family
Variety: Central American
Process: Anaerobic Natural
Fermentation: 1–2 days in sealed barrels with mucilage, until pH 4.3
Drying: 2 days of pre-drying, 10–15 days on African beds, and 1 day in a Guardiola dryer
Drying Temperature: 28–40 °C
Resting: 6–8 weeks in GrainPro bags
Altitude: 1,200–1,400 masl
Harvest: 2026
Notes: Cacao Nibs · Forest Berries · Tamarindo
Additional Notes: Cherries · Grapes · Cocoa Powder
Profile: Complex, fruity, creamy, and winey
Acidity: Winey
Body: Velvety
Roast: Light Roast
Recommendation: Filter
Format: 250g

Why we like it

One of Nomad Coffee's most iconic coffees, with an intense combination of forest berries, tamarindo, and cacao nibs. We love its velvety body, winey acidity, and the complexity brought by the anaerobic natural process. It also reflects a ten-year collaboration between Nomad and Aquiares Estate.

Who should buy it

Ideal for those who enjoy fruity, intense, and complex coffees with expressive fermentations and winey acidity. An excellent choice for lovers of anaerobic naturals seeking a cup with plenty of character, creamy texture, and an elegant finish.

From the foothills of the Turrialba volcano in Costa Rica comes Centroamericano Natural Anaeróbico, one of the most outstanding coffees on the Nomad Coffee menu year after year.

Produced at Aquiares Estate by Diego Robelo and his family, this lot combines the Centroamericano variety with carefully controlled natural anaerobic processing, resulting in a complex, intense cup full of character.

On the cup, we find cacao nibs, forest fruits, and tamarindo, accompanied by cherries, grapes, and an elegant cocoa powder finish. Its velvety body and wine-like acidity create a fruity, creamy, and expressive experience.

Origin and Producer

Centroamericano comes from Aquiares Estate, a farm located at the foothills of the Turrialba volcano in Costa Rica, at an altitude reaching 1,400 meters above sea level.

The farm belongs to Diego Robelo and his family and is considered the largest coffee plantation in Costa Rica on a single block.

Its territory is crossed by numerous waterways that connect the two large rivers surrounding the property: Turrialba and Aquiares.

This natural environment holds a great landscape and historical richness, including remains of an ancient pre-Columbian community that inhabited the area hundreds of years ago.

The growing conditions and the work carried out at Aquiares allow for the production of specialty coffees with distinctive sensory profiles.

Aquiares Estate and Nomad Coffee

The relationship between Nomad Coffee and Aquiares Estate represents a collaboration consolidated over the years.

The 2026 harvest marks the tenth consecutive year of joint work and the ninth year of direct trade between Nomad and the farm.

Nomad negotiates the price of the coffee directly with Diego Robelo, who is also in charge of its export, allowing the corresponding commission to remain at the farm itself.

In addition, Nomad directly manages the import through a container that travels from Costa Rica to Barcelona.

This relationship allows for maintaining a close connection with the producer, ensuring the traceability of the coffee, and developing a stable long-term collaboration.

Centroamericano Variety

Centroamericano is the variety used in this lot from Aquiares Estate.

In combination with the Turrialba growing environment and natural anaerobic processing, it offers a complex sensory profile, with a marked fruity expression and a velvety texture.

In this selection, forest fruits, cherries, and grapes stand out, accompanied by cocoa nuances and a wine-like acidity.

Natural Anaerobic Process

Centroamericano is processed using a natural anaerobic method that combines controlled fermentation and carefully supervised drying.

Completely ripe cherries are transferred to the processing facility, where a flotation selection is carried out to remove those with lower density.

The selected cherries are placed in plastic barrels, to which must be added must, a liquid containing an inoculum of microorganisms.

Subsequently, the containers are sealed to start the anaerobic fermentation.

During this process, the temperature and pH are controlled twice a day.

When the coffee reaches a pH of 4.3, usually after one or two days, the fermentation is stopped and the cherries are transferred to the drying greenhouses.

Drying begins with two days of pre-drying on ceramic flooring, followed by 10 to 15 days on raised African beds, with temperatures between 28 and 40 °C.

Finally, the coffee goes through one day of mechanical drying in a Guardiola.

After drying, it is stored in GrainPro bags for six to eight weeks and kept unhulled until its preparation for export.

This process contributes to developing the fruity character, wine-like acidity, and creamy texture that distinguish this lot.

Sensory Profile

A complex and expressive cup, with notes of ripe fruits, cocoa, and a marked wine-like acidity.

In the fragrance, forest fruits, cherries, and cacao nibs stand out, creating an intense and fruity aromatic combination.

Upon contact with water, nuances of grapes and tamarindo appear, which provide depth and a characteristic acidity.

On the palate, it presents a velvety and creamy texture, accompanied by a persistent fruity sensation.

The finish is elegant, with cocoa powder notes that balance the intensity of the fruits.

The light roast of Nomad Coffee allows this complex and wild profile to stand out in filter methods, preserving its aromatic expression and distinctive character.

Pronto...