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HomeCoffeesCosta Rica Aquiares Peaberry
Turrialba · Costa Rica

Costa Rica Aquiares Peaberry

Washed Caturra Peaberry, grown at 1200 masl

Roasted by Roast House Coffee

Available now· checked 3 Aug
EstateRoaster-stated
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Details

RoasteryRoast House Coffee· Spokane, USA
EstateAquiares, Turrialba, Costa Rica✓
ProducerDiego Robelo
ProcessWashedThis Caturra Peaberry separation is grown in the Turrialba region of Costa Rica at about 1,200 meters above sea level before being processed using the washed method✓
Harvest—
Altitude1200 masl✓
ClimateTropical rainforest
VarietiesCaturra Peaberry✓
RoastLight✓
Tasting noteswhite chocolate, toffee, pear✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • white chocolate
    Nutty/Cocoa › Chocolate
  • toffee
    Sweet › Brown Sugar
  • pear
    Fruity › Pear

Supply Chain

  1. Estate

    Aquiares, Turrialba, Costa Rica

    Grown by Diego Robelo

  2. Roastery

    Roast House Coffee

  3. Coffee· viewing

    Costa Rica Aquiares Peaberry

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarCosta Rica AquiaresCosta Rica AquiaresCosta Rica Aquiares MilenioCosta Rica Aquiares EsperanzaCosta Rica Aquiares CaribeCosta Rica Aquiares Washed GREENMore from this producerDiego Robelo27More from this farmAquiares14 moreSame variety, exploredCaturra Peaberry4Similar flavour profilewhite chocolate, toffee, pear721Same processWashed13025From the same originCosta Rica1114More from this roasterRoast House Coffee30 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1200 maslRoastLight
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability