Flavour: Sugarcane molasses, black tea and sweet mandarin notes, mellow and medium body, mild acidity with a gentle finish.
Roast level: medium roast.
Don Alfonso is suitable for all medium to coarse grind brewing methods. Like Filter Coffee, French Press, Chemex, etc. It is also suitable for Aeropress.
408฿ – 2,520฿
- Country: Costa Rica
- Region: Turrialba/ Aquiares.
- Farm: Aquiares Estate.
- Owner: Robelo Family.
- Processing: Fully Washed.
- Altitude: 1,000 to 1,400 meters above sea level.
- Varietal: 100% Caturra.
This special ‘Don Alfonso’ coffee represents the very best of the harvest from the famous Aquiares Estate in Turrialba, Costa Rica. ‘Don Alfonso’ coffees bear the name of Don Alfonso Robelo, patriarch of one of the owning families of the estate who took over farm management in 1992 and made the social welfare of farm workers and the wider community one of his main priorities. Don Alfonso is a true visionary: his son, Diego, follows in his father’s footsteps by taking the farm to new heights.
Aquiares, one of Costa Rica’s largest and most historic coffee farms, sits high on the fertile slopes of Turrialba Volcano. Producing coffee continuously for over a century, the farm has developed an enduring model for growing high-quality Arabica coffee, protecting a stunning natural setting, and supporting a thriving local community of 1,800 people. Today, the Estate is the largest continuous coffee farm in Costa Rica, covering 924 hectares, 80% of which is planted under shade-grown Arabica. The farm manages the entire coffee production chain, from seedling production to plant cultivation, harvesting and milling. This ensures that they are able to meet the highest standards of quality assurance and can guarantee a traceable product.
This lot is 100% ‘Caturra’ variety – the variety that composes the majority of the farm’s plantings. All Aquiares coffee is picked by hand to ensure consistent high quality. Each tree is visited up to seven times during the harvest to ensure that only fully red ripe cherries are picked. As coffee cherries come from the field the same day that they are picked, they move into Aquiares’ wet mill. Washed lots are floated for density (with all floaters being removed) before being pulped using the mill’s Penagos DCV 306 pulper to remove the fruit. Next, the coffee is pulped again using a “Penagos Delva” to remove the mucilage, before being taken to tanks for partial (6 hours) fermentation. Before being sent to the Gaurdiolas to dry, Pre-drying is completed in a “Centriflux” machine to remove any excess water. The coffee is then dried for around 32 hours at a low, constant temperature of approximately 45 ̊C – 55 ̊C in mechanical driers (Gaurdiolas). 2-hour breaks are given to the coffee to ensure consistent drying. The coffee is then rested for a month in large silos to allow humidity and aromas to settle. Finally, the beans return to the dry mill where the parchment is removed and the beans are sorted by size, weight, density and colour before they are bagged for export.