COSTA RICA Aquiares Estate Caturra Natural

Roast Profile: Suitable for both espresso and filter brewing.

Grind: Whole beans (standard delivery).

Recommended Degassing Period:

• Espresso: 10–14 days after roasting
• Filter: 7 days after roasting

To ensure maximum freshness, KESTAR COFFEE roasts every coffee to order. By default, all coffees are shipped as whole beans in premium packaging equipped with a one-way degassing valve to preserve freshness and aroma.

If you would like your coffee ground, please specify your preferred brewing method in the "Order Comments" section before completing your purchase (e.g. espresso, filter, moka pot, Turkish coffee, French press, etc.).

Processing: Natural
SCA Score: 87 points
Cup Profile: Fruity with notes of stewed apple, compote, and milk chocolate. Creamy body.

Diego Robelo is one of the most respected figures in Costa Rica's specialty coffee industry. As the third generation of the Robelo family to manage Aquiares Estate, he has transformed the farm into a benchmark for innovation, sustainability, and exceptional coffee quality. Under his leadership, Aquiares has become internationally recognized for its commitment to specialty coffee through continuous experimentation, environmental stewardship, and social responsibility.

Located on the slopes of Turrialba Volcano, Aquiares Estate is the largest contiguous coffee farm in Costa Rica. The estate is nourished by numerous natural springs and rivers, creating ideal growing conditions while supporting a rich ecosystem. Beyond producing outstanding coffee, Aquiares is widely recognized for its dedication to the local community and its sustainable farming practices.

Caturra is a natural mutation of the Bourbon variety, first discovered in Brazil before spreading throughout Central America. It is valued for its compact growth, high productivity, and remarkable ability to express the unique characteristics of its terroir.

At Aquiares Estate, Caturra is considered the farm's signature variety and has been cultivated for decades. The region's fertile volcanic soils, cool nighttime temperatures, and consistently high humidity create ideal conditions for producing coffees that are sweet, clean, and beautifully balanced.