Sumo Costa Rica AQUIARES ESTATE, Natural Anaerobic - Filter 150g
Sumo Costa Rica AQUIARES ESTATE, Natural Anaerobic - Filter 150g
Sumo Costa Rica AQUIARES ESTATE, Natural Anaerobic - Filter 150g
coffee beans

Sumo Costa Rica AQUIARES ESTATE, Natural Anaerobic - Filter 150g

Regular price 6.840 KD 0.000 KD Unit price per

Producer: Diego Robelo

Farm: Aquiares Estate

Region: Turrialba, Costa Rica

Variety: H1 Centroamericano F1 Hybrid

Process: Natural Anaerobic

Altitude: 1.200 masl

Harvested: 2021

Cupping score: 89.75


CUPPING NOTES: Floral notes with honey sweetness, peach, mango, citrus-like orange. Delicate, juicy and complex.




Situated on the enchanting slopes of the Turrialba volcano, a lush area of forests, rivers, fauna, and bright flora, the Aquiares farm is the largest specialty farm in Costa Rica and home to 1,800 people, and it is often referred to as “Coffee and Community”.

Although the farm was founded in 1890 by farmers looking to take advantage of Costa Rica's railroad to the port of Limón, Alfonso Robelo is the man responsible for its transformation a century later.


Alfonso arrived in Costa Rica in the 1980s seeking refuge from the civil war in Nicaragua, where he was politically active. Once in Costa Rica, Alfonso began building the Aquiares community. 
Alfonso challenged the status quo, transforming the relationship between landowners and farmworkers. He brought a visionary approach to Aquiares, a farm suffering from low prices and instability. Aquiares had more than 200 employee homes on the farm, but because none owned their home, there was great insecurity in the workforce. Alfonso saw this as an opportunity to strengthen the company by having people feel pride in the coffee they produce. He evolved the farm into a small town where workers purchased their own homes. Today, Aquiares remains a model of sustainable agriculture.

Nowadays, Alfonso’s son, Diego, manages the farm. Under his leadership, the farm has taken a fresh approach to specialty coffee and exploring the farm’s potential. Through excellent agricultural management, embracing new varieties, and experimenting with processing, Aquiares has become a trailblazer among specialty coffee producers in Costa Rica and Central America.

Diego also oversees their Carbon Neutral and Rainforest Alliance certifications. Aquiares devotes 80% of its land to growing high-quality coffee and the remaining 20% to conservation. With over a dozen natural springs and nearly 20 kilometres in streams, all protected by buffer zones, Aquiares regularly hosts researchers worldwide who conduct agricultural and environmental studies on their land. As part of Costa Rica’s Nationally Appropriate Mitigation Action, Aquiares farm measures its greenhouse gas emissions and plants trees in designated plots to offset the farm's carbon footprint.


Aquiares is an example of innovation and perseverance whose benefits extend beyond the farm and workers and serve as a sustainable, equitable production model for the broader coffee industry.

The lots selected by Ally Coffee from Aquiares represent our shared commitment to sustainability, equity, and innovation.

  • The coffee

    The Centroamericano F1 hybrid is a relatively new cultivar - a cross of the Sarchimor T-5296 and a wild Rume Sudan variety. Turrialba’s climate is well suited to growing this new variety, and Aquaires is up to the challenge of meeting its complex nutritional needs.

    This hybrid represents the best of the farm and cupping worlds because it is high-yielding and rust-resistant and has a complex, elegant profile.

    The Centroamericano variety was specially selected for Anaerobic Natural processing because of its high mucilage (the sugary pulp of the coffee cherry) content.

    After the cherries are floated and washed with fresh water but not depulped, they're placed into stainless steel tanks with a one-way air valve. The coffee starts to ferment in the tank with the natural microorganisms and yeast present on the coffee cherries. The fermentation pushes out all the oxygen, and after one or two hours, an anaerobic environment is created within the tank.

    After fermenting, the cherries are rewashed with fresh water before being laid out for drying, first on a ceramic patio and then on layered beds within the solar dryer

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