Aquiares – Mariana, Natural Anaerobic

Prolog Level - Crazy

Origin: Costa Rica
Region: Turrialba
Producer: Diego Robelo, Aquiares Estate
Variety: Mariana (F1 Hybrid)
Process: Anaerobic Natural
Altitude: 1,200 MASL

Tastes Like
🍬 Candy – bright sweetness with playful, confectionary tones
🍓 Red Berries – lively, juicy acidity reminiscent of strawberry and cherry
✨ Fizzy – sparkling, effervescent character with a clean, vibrant finish

About This Coffee
We’re proud to share our fifth consecutive harvest from our long-standing partners at Aquiares Estate in Costa Rica, led by Diego Robelo and his dedicated team. This ongoing collaboration is built on shared values of quality, sustainability, and innovation, and each year, Diego continues to impress us with his precision and environmental stewardship.

Aquiares is one of Costa Rica’s most environmentally progressive farms, renowned for its carbon-neutral operations and dedication to biodiversity. The estate maintains extensive biological corridors, supporting native flora and fauna, and regularly hosts global research projects exploring the ecological benefits of agroforestry and soil regeneration.

The Mariana variety, an F1 hybrid related to Starmaya, combines resilience, productivity, and exceptional flavour potential. This lot underwent a natural anaerobic fermentation, where freshly harvested cherries were floated, washed, and placed whole in stainless steel tanks equipped with one-way air valves. Over 24 hours, the cherries fermented in a low-oxygen environment, enhancing fruity complexity and clarity. After fermentation, they were sun-dried on ceramic patios and finished on raised beds under controlled conditions.

The result is a playful, expressive, and balanced cup with candy-like sweetness, juicy red berry acidity, and a delicate sparkling finish. Equally stunning as a filter or espresso, this lot captures the innovative spirit and environmental heart of Aquiares Estate.

What is the roast recency?

Prolog doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Prolog typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.