The unique peaberry coffee from Costa Rica

This coffee, cultivated by Diego Robelo at Aquiares Estate, showcases the rare peaberry mutation. Its round beans deliver intense sweetness and acidity, setting it apart as a true specialty coffee.

Coffee highlights

Taste profile: Sweet like almonds and a distinct tangy lime like acidity
Processing: method: Washed
Bean origin: Turrialba, Costa Rica
Variety: Caturra, Obata & Centroamericano Peaberry
Harvest season: November 2023 – January 2024
Altitude: 1,100 – 1,400masl

Why choose Costa Rica Grand Peaberry washed coffee?

1. A Rare Mutation

   Peaberries are a natural coffee mutation where only one round bean develops inside the cherry. At Aquiares, this occurs in 7% of the harvest, making it a unique and sought-after coffee.

2. Distinct flavor profile

   The peaberry's compact structure intensifies sweetness and acidity, resulting in a vibrant and balanced cup.

3. Sustainable innovation

   Diego Robelo's innovative approach turns commodity coffee into specialty-grade offerings, elevating the value of the harvest.

Brewing tips for Costa Rica Grand Peaberry washed coffee

This coffee is versatile and works beautifully as both filter and espresso:

Espresso:

Brew with a 1:2 ratio and extract in 27 seconds at 93°C for a rich and bright shot.

From farm to coffee cup – the story of Grand Peaberry

In 2018 Diego Robelo sought to elevate the value of the commodity grade coffee grown on his size. Trough innovative sorting and long nights at the cupping lab the idea for the Peaberry was born. Bram was one of the first to try the early trials and immediately fell in love with the coffee and the project.

• Selection Process: Peaberries are meticulously sorted by density and size, ensuring only the finest beans make it to your cup.
• Sustainability: By elevating peaberries into the specialty market, Aquiares reduces reliance on commodity markets and promotes higher-value coffee farming.

Coffee roasting details

The dense structure of peaberry beans requires a unique roasting approach to achieve full development:

• Density: 800G/L, making it 10–20% denser than standard beans.
• Roast Profile: Medium roast at 203.2°C in 11,5 minutes with a 1:15 development time.

This approach preserves the coffee's sweetness and acidity while ensuring even development.

Ethical and Sustainable Practices

At Aquiares, sustainability goes beyond farming:

• The farm is Rain Forest Alliance and Carbon Neutral certified.
• Education, health care and child care is offered to all farm-workers.
• Coffee is shade-grown and forms a natural habitat for wild life.