Aquiares produces a lovely sweet and rounded cup profile. Notes of marzipan and light berries are complemented by a smooth and creamy mouthfeel. This is a perfect cup of coffee to enjoy with your morning breakfast or just relaxing in the summer sun.
Part of the farm’s recent efforts under Diego have included experimenting with new and lesser-known varieties under the arabica family. The variety of this such coffee is a hybrid variety named Centroamericano H1. The experimentation of planting this variety has been very successful for Aquiares and Diego. From an agricultural standpoint, Centroamericano H1 is a lot more disease-resistant than many other more common varieties, allowing for a more high-yielding harvest. Alongside this, the coffee itself has produced an outstanding cup profile, with elegant and complex notes. The way this coffee has been processed after being picked from the plants is referred to as red honey. The honey aspect of the term denotes the mucilage or the sort of sticky paste that is left on the coffee bean after the coffee skin has been removed from the cherry.
The colour, in this case being red, refers to the amount of this mucilage that has been allowed to remain on the bean, darker colours reffering to a higher level of mucilage and lighter colours refer to a lower level of mucilage. Low levels of fermentation, like in this coffee, can introduce an element of complexity in the cup profile without bringing overripe or unwanted flavours. The coffee beans are allowed to dry evenly on raise beds over a period of 18 to 24 days.