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HomeCoffeesCosta Rica Aquiares Natural
Turrialba · Costa Rica

Costa Rica Aquiares Natural

Natural Centroamericano, grown at 1000 to 1400 masl

Roasted by Glen Lyon Coffee Roasters

Available now· checked 3 Aug
EstateRoaster-stated
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Details

RoasteryGlen Lyon Coffee Roasters· Perthshire, United Kingdom
EstateAquiares, Turrialba, Costa Rica✓
ProducerDiego Robelo
ProcessNatural✓
Harvest—
Altitude1000 to 1400 masl✓
ClimateTropical rainforest
VarietiesCentroamericano✓
Roast—
Tasting notesBlack Cherry, Tropical Fruit, Tiramisu✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Black Cherry
    Fruity › Cherry
  • Tropical Fruit
    Fruity
  • Tiramisu
    not on the wheel

Supply Chain

  1. Estate

    Aquiares, Turrialba, Costa Rica

    Grown by Diego Robelo

  2. Roastery

    Glen Lyon Coffee Roasters

  3. Coffee· viewing

    Costa Rica Aquiares Natural

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarCosta Rica AquiaresCosta Rica Aquiares Washed GREENCosta Rica Aquiares Red Honey - red honeyCosta Rica Aquiares Esperanza NaturalCosta Rica Aquiares Esperanza Natural GREENCosta Rica Aquiares PeaberryMore from this producerDiego Robelo27More from this farmAquiares14 moreSame variety, exploredCentroamericano28Similar flavour profileBlack Cherry, Tropical Fruit, Tiramisu389Same processNatural7627From the same originCosta Rica1114More from this roasterGlen Lyon Coffee Roasters52 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude1000 to 1400 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability