Costa Rica Central American Natural Anaerobic Filter

Traceability

Origin: Aquiares, Turrialba, Costa Rica
Producer: Diego Robelo
Variety: F1 Central American (Sarchimor x Rume Sudan)
Altitude: 1,200 – 1,400 meters above sea level
Process: Natural Anaerobic (pH and temperature control)
Harvest: 2025

Every year, Aquiares Estate's Centroamericano Natural Anaerobico earns a place among the most memorable coffees on the menu. Its profile combines creamy sweetness, berries, and a touch of cocoa, with vinous acidity and a finish reminiscent of dark chocolate and ripe cherries.

Produced by Diego Robelo and his family on the slopes of the Turrialba Volcano, at 1,200–1,400 meters above sea level, Aquiares is the largest single-block coffee plantation in Costa Rica and one of the strongest examples of sustainability in the region. Shade-grown, with more than 200 hectares of protected forest, the coffee farm has been certified by Enveritas as deforestation-free and carbon neutral.

NOMAD Coffee has maintained a direct relationship with them for over eight years, negotiating prices without intermediaries to ensure that more value remains on the farm. This year, their collaborative work also celebrates EUDR certification, a tangible commitment to the environment and future generations.

The natural anaerobic process begins with fully ripe cherries, fermented in sealed tanks with temperature and pH control, using microorganism-rich must. Once a pH of 4.3 is reached, fermentation is stopped, and the coffee undergoes carefully monitored solar and mechanical drying.

The result is a complex and expressive cup, combining technique, tradition, and a history of respect for the land.

☕ Tasting notes:
🍒 Ripe cherry
🫐 Blackberry jam
🍫 70% Chocolate
🍇 Grapes and pineapple in fragrance

When replicating the recipe, there are several variables that can affect the final result of your cup, such as the roasting date, bean storage, environment, water, etc. It's important to keep in mind that all of these factors can influence the results, and you may need to make small adjustments when replicating this recipe.

Method: V60
Mill: Fellow Ode to number 7
Recommended mineral water: Bezoya

We used 15 grams of coffee per gram of water at a temperature of 96º
We add the water in three pours. First pour 90g, wait 45 seconds, the last two pour 80g each.
The total infusion time should be 2.40 minutes, achieving with this recipe a TDS of 1.25% and an extraction percentage of 21.19%.

Made by Nomad...