Mariana Espresso | Costa Rica
£19.95
- 70% Chocolate, Candied Blackberry, Praline Almond
Additional information
Coffee Details
- Country of Origin
- Costa Rica
- Region
- Turrialba
- Varietal
- F1 Hybrid
- Process
- Natural
- Roast Level
- Medium-Light
- Farm
- Aquiares Estate
- Altitude
- 1100-1400 masl
Rest guidance
Recommended rest: 2 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
70% Chocolate, Candied Blackberry, Praline Almond
Overall profile
Sweet & indulgent: candied blackberry, 70% chocolate, & praline almond lead, with grape must, molasses, & blackcurrant.
Sensory profile
- Acidity
- 3/5
- Body
- 4/5
- Sweetness
- 3/5
- Funk
- 1/3
- Adventurous
- 2/5
About Nomad Coffee
Nomad grew from a roaming London coffee cart into one of Barcelona’s defining specialty roasters. Its work is grounded in close producer relationships, careful sourcing and precise roasting, with open spaces that bring people closer to coffee through tasting and education.
Roaster notes
Costa Rica — Aquiares Estate (Diego Robelo) Mariana (Natural, Espresso)
Tastes Like — 🫐 Candied Blackberry • 🍫 70% Chocolate • 🌰 Praline Almond
DETAILS
- Producer: Diego Robelo and family
- Farm: Aquiares Estate
- Region: Turrialba, Costa Rica
- Varietal: Mariana (F1 hybrid)
- Process: Natural
- Altitude: 1,100–1,400 masl
- Harvest: 2025/26
- Roast Profile: Espresso
- Roaster: Nomad Coffee (Barcelona)
INTRO
A sweet, indulgent natural with plenty of depth. The cup is creamy-bodied and finishes on cocoa powder, with a medium acidity reminiscent of raisined fruit that rounds out a very sweet cup. In the cup: candied blackberry, 70% chocolate, and praline almond, with grape must, molasses, and blackcurrant behind.
THE PRODUCER
Aquiares is owned by Diego Robelo and his family and sits on the slopes of the Turrialba volcano at 1,400 masl. Its name means "land between rivers" in the Huetar language. It is the largest coffee plantation in a single block in Costa Rica, its land divided by streams connecting the two big rivers that surround the farm, the Turrialba and the Aquiares. A small pre-Columbian community lived there hundreds of years ago, and traces of it can still be found. Under Diego's management, Aquiares bets on new varieties and experimental processing, and Mariana fits that approach.
Mariana is an F1 hybrid closely related to Starmaya, from a cross between IAPAR 59 and a local male-sterile Ethiopian variety, and is one of the first F1 hybrids in the world propagated by seed rather than by tissue cloning.
THE PROCESS
The Natural process for this lot involves:
🌊 Flotation — cherries floated to discard the lowest quality
🧼 Washing — the best cherries washed, not pulped
🏺 Pre-drying — 2 days on ceramic floors in the sun
☀️ Raised-bed drying — 10–15 days on African beds at 28–40°C
⚙️ Mechanical finish — 1 day in a Guardiola-type mechanical dryer
📦 Rest — stored in GrainPro bags for 6–8 weeks in the dry cherry until hulled, before export
THE CUP
Sweet and indulgent: candied blackberry, 70% chocolate, and praline almond lead, with grape must, molasses, and blackcurrant behind. The body is creamy with a cocoa powder finish, and a medium acidity with a raisined-fruit character rounds out a very sweet cup.
Flavour Notes
🫐 Candied Blackberry 🍫 70% Chocolate 🌰 Praline Almond
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