Variety: Catigua & Catuai

Process: Thermic Anaerobic Fermentation, 
Producer: Aquiares

Altitude: 1400 masl
Region: Turrialba

Fermentation time: 3+ days

Drying: Sun-dried 15 days (8°C to 22°C)

Sealed in bags and aged 3 months before shipping

Notes: Orange, Cherry Wine, Cocoa


The Process:

Thermic Fermentation is a new experimental process, where coffee cherries undergo anaerobic fermentation inside heat-trapping cylinders in greenhouses, drawing heat from the sun to promote a thermophilic fermentation of the coffee cherries. The purpose of thermic is to build up malic and lactic acidities (very pleasant acids) and bringing bigger fruit character.


The Farm:

The largest coffee farm in Costa Rica, Aquiares devotes 80% of its land to growing high quality coffee and the remaining 20% to conservation. Coffee plots are interlaced with over a dozen natural springs and almost 20 kilometers in streams, all protected with buffer zones in line with its Rainforest Alliance certification. These streams form a network of natural corridors through the farm that connect the large protected forests in the two river valleys, providing a healthy environment for the local animals, birds, and plants. The terrain allows for varieties like Caturra to flourish in the rich volcanic soil, cool night temperature and high humidity.

Costa Rica Aquiares Thermic Fermentation