HATCH – Aquiares Estate Washed

Origin: Costa Rica		Taste notes: Red Grape, Pecan, Cacao Nibs
Process: Washed		Varieties: F1 Esperanza hybrid (Sarchimor T5296 x Etíope 25)
Region: Turrialba Volcano		Elevation: 1200-1400 masl
Harvest season: 2025

Coffee information

Aquiares Estate, established by British farmers in 1890, stands as one of Costa Rica’s largest and most historic coffee farms, boasting over a century of continuous production. Nestled on the fertile slopes of the Turrialba Volcano, its name, “Aquiares,” meaning “land between rivers” in the indigenous Huetar language, reflects its rich pre-Columbian heritage. Since 1971, and fully managed by the Robelo family by 1992, the estate has pioneered a modern model of sustainable agriculture.

Today, Aquiares spans 924 hectares, with 80% dedicated to shade-grown Arabica coffee. This commitment to extensive shade tree planting (over 50,000 trees of 100+ species) has transformed the farm into a vibrant biodiversity hub, with bird species surging from 30 to over 142, and new mammals like ocelots and sloths returning. The estate is remarkably carbon negative, storing 3,790 tons of CO2 annually, far exceeding its emissions. This is achieved through efficient machinery, organic fertilizers, and methane reduction efforts. Aquiares also actively combats Coffee Leaf Rust by adopting resilient F1 hybrids like Esperanza, ensuring long-term quality and sustainability while supporting a thriving community of 1,800 people.

The F1 Esperanza is a resilient F1 hybrid varietal, a cross between Sarchimor T5296 and an Ethiopian landrace (ET25), known for its very high productivity, strong rust resistance, and excellent quality, particularly in humid environments. This varietal, initially overlooked, uniquely thrived at Aquiares, showcasing its adaptability.

The coffee undergoes a washed process, starting with de-pulping using a Penagos DCV 306, followed by mechanical washing and a precise 6-hour partial fermentation. Drying is crucial, utilizing a Guardiola mechanical dryer for 32 hours at 45ºC – 55ºC. This controlled method ensures consistency, preserves delicate flavors, enhances sensory attributes, and minimizes defects, contributing to a clean and vibrant cup profile.