Costa Rica - Diego Robelo - Casiopea Anaerobic Natural

Diego's first Casiopea export.

This is the very first lot of Casiopea Anaerobic Natural that Aquiares has exported and there could not be a better roaster than Paso Paso to present it to the world.

This is an F1 hybrid between Caturra and Ethiopian Landrace 41. Although it is not exceptionally resilient it does present an unique cup profile with great elegance and sweetness.

We taste caramel and plum wrapped in an velvety body. 

Coffee highlights

Taste profile: Elegant caramel sweetness with notes of plum and a velvet body.
Processing: method: Anaerobic Natural
Bean origin: Turrialba, Costa Rica
Variety: Casiopea
Harvest season: December 2024
Altitude: 1,100 – 1,400masl

Why choose the Casiopea Anaerobic Natural?

1. An exciting new variety

   Still in it's early days, the Casiopea shows exciting potential for the future of quality-focused F1 hybrids.

2. Elegant anaerobic processing

   Although anaerobic processed coffees are generally known for their explosive flavour profiles, this coffee present a more delicate and layered experience. 

3. Sustainable innovation

   Aquiares is always at the forefront of innovation on all fields, agriculturally, socially and of course in quality. 

Brewing tips for Casiopea Anaerobic Natural

This coffee works especially well in pour-over filter coffee.

From farm to coffee cup – the story of Casiopea anaerobic natural.

Casiopea was first planted at Aquiares with the goal to .... 

Coffee roasting details

The coffee is roasted fast and light to highlight the floral notes.

• Roast Profile: Light roast at 199.9°C in 9:37 minutes  with a 25 second development time.

Ethical and Sustainable Practices

At Aquiares, sustainability goes beyond farming:

• The farm is Rain Forest Alliance and Carbon Neutral certified.
• Education, health care and child care is offered to all farm-workers.
• Coffee is shade-grown and forms a natural habitat for wild life.