Aquiares has been producing coffee on the slopes of the Turrialba volcano since 1890 — established by British farmers, which feels appropriately fitting given where you're reading this. Spanning over 920 hectares of Arabica cultivation, it supports a community of 1,800 people and manages its land with the kind of long-term thinking that only very serious producers bother with.

This natural-processed micro lot from Marsellesa and Obata varietals is vivid and expressive: tropical fruit, generous honey sweetness, a floral lift that's particularly lovely on filter or French press. The drying protocol — solar patio pre-drying, raised beds, precision mechanical finishing — gives the cup extraordinary clarity. A limited lot. When it's gone, it's gone until next harvest.

Varietal: Marsellesa & Obata

Processing: Natural

Altitude: 1200-1500m

Roast: Light/Medium