Aquiares – Esperanza, Natural

Prolog Level - Funky

Origin: Costa Rica
Region: Turrialba
Producer: Diego Robelo, Aquiares Estate
Variety: Esperanza (F1 Hybrid – Sarchimor T5296 × Ethiopian ET25)
Process: Natural
Altitude: 1,200 MASL

Tastes Like
🍌 Banana – creamy and smooth, adding tropical sweetness
🍑 Apricot – bright, juicy stone fruit acidity with gentle tartness
🍫 Chocolate Mousse – rich, silky texture with a dessert-like finish

About This Coffee
From our long-term partners at Aquiares Estate and led by Diego Robelo, we’re delighted to share the Aquiares Esperanza Natural, a stunning example of precision farming and environmental stewardship. This marks the fifth consecutive year of our collaboration with Aquiares, a relationship built on shared values of sustainability, innovation, and excellence.

Aquiares is widely regarded as one of Costa Rica’s most environmentally progressive farms, achieving carbon neutrality and maintaining protected biological corridors that foster biodiversity and ecological balance. The estate also serves as a hub for global research, welcoming scientists to study topics ranging from agroforestry benefits to wildlife conservation.

The Esperanza variety represents the cutting edge of Costa Rican coffee genetics — a hybrid of Sarchimor and wild Ethiopian lineage, bred for both disease resistance and exceptional cup quality. In 2024, this Esperanza Natural advanced to the second stage of the Costa Rica Cup of Excellence, a clear testament to its potential.

Processing is meticulous: only fully ripe cherries are selected, then dried whole for two days on ceramic patios, followed by ten days on raised beds under the sun and one final day of gentle mechanical drying for consistency.

The result is a vibrant, silky, and dessert-like cup, bursting with banana creaminess, apricot brightness, and a chocolate mousse richness that lingers luxuriously. This is Aquiares innovation at its sweetest — both in flavour and in spirit.

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.