COSTA RICA Aquiares Estate Juanilama Plant Co-fermented

Processing: Juanilama Co-Fermented
SCA Score: 88 points
Cup Profile: Bright and expressive with notes of cinnamon, lemon citrus, and licorice, supported by vibrant acidity.

Aquiares Estate, one of Costa Rica's oldest and largest coffee farms, is located on the fertile slopes of Turrialba Volcano. Coffee has been cultivated here continuously for more than a century, and the estate has become a model for sustainable Arabica production by combining environmental stewardship with the well-being of a thriving local community of approximately 1,800 residents.

Founded in 1890 by British settlers, Aquiares was among the first agricultural estates in Costa Rica to cultivate and export coffee. In 1971, the farm was acquired by its current owners—three families who, together with the estate's employees and local community, transformed Aquiares into a benchmark for sustainable coffee farming.

Today, Aquiares is the largest contiguous coffee plantation in Costa Rica, covering 924 hectares, with approximately 80% of the land planted with shade-grown Arabica coffee. This traditional cultivation method not only enhances cup quality but also preserves biodiversity and supports a healthy ecosystem.

Juanilama (Lippia alba) is an aromatic herb native to Central and South America, where it has long been valued for both culinary and medicinal purposes. Depending on the variety, its leaves express complex aromas of citrus, mint, lemongrass, and sweet herbs. The plant's essential oil is naturally rich in compounds such as citral, limonene, linalool, and cineole, which are responsible for its distinctive fragrance and natural antimicrobial properties.

In specialty coffee, Juanilama has emerged as an innovative ingredient in controlled fermentation, particularly in the form of a hydrosol—a water-based distillate produced during steam distillation. Unlike essential oils, the hydrosol contains water-soluble aromatic compounds without introducing heavy oils into the fermentation process.

At Aquiares Estate, this coffee is produced using a carefully controlled Juanilama co-fermentation process. Fully ripe coffee cherries are hand-harvested, density-sorted by flotation, depulped, and transferred to sealed fermentation tanks. Juanilama hydrosol is then added, and the fermentation is closely monitored through pH and temperature measurements. The process typically lasts 24 to 48 hours and is stopped when the pH reaches approximately 4.0. The coffee is then thoroughly washed and slowly dried to stabilize and preserve its distinctive flavor profile.

The addition of Juanilama serves several purposes. It enriches the coffee with delicate aromatic compounds that enhance the sensory experience, while its natural antimicrobial properties help regulate the fermentation microbiome by suppressing unwanted microorganisms and encouraging beneficial yeasts and bacteria. It also influences the fermentation metabolism, promoting the formation of esters, organic acids, and other volatile compounds that contribute to greater complexity, clarity, and aromatic intensity in the final cup.

The result is a vibrant and refined coffee with bright acidity, elegant sweetness, and distinctive notes of cinnamon, fresh lemon citrus, and licorice, creating a unique and memorable tasting experience.