{"product_id":"a-matter-of-concrete-046-el-churro-costa-rica","title":"A Matter of Concrete - \/046 El Churro | Costa Rica","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eCosta Rica — Diego Robelo Aquiares Estate El Churro Centroamericano (Thermic Fermentation Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍍 Pineapple • 🍎 Fresh Apple Juice • 🍷 Mulled Wine • 🍋 Limoncello\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eProducer: Diego Robelo\u003c\/p\u003e\n\u003cp\u003eFarm: Aquiares Estate\u003c\/p\u003e\n\u003cp\u003eRegion: Turrialba, Costa Rica\u003c\/p\u003e\n\u003cp\u003eVarietal: Centroamericano (F1 Hybrid)\u003c\/p\u003e\n\u003cp\u003eProcess: Thermic Fermentation Natural\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,100–1,300 MASL\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEl Churro is a nanolot with a reputation — a thermic fermentation Natural from Aquiares Estate that has become one of A.M.O.C.'s most talked-about releases. This new crop iteration sees the fermentation dialled back from 48 hours to 36, and the result is a coffee that keeps all of El Churro's unmistakable tropical character whilst gaining clarity and a silky, clean finish. In the cup: pineapple, fresh apple juice, mulled wine, and limoncello.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDiego Robelo farms Aquiares Estate on the fertile volcanic slopes of Turrialba — one of Costa Rica's most historically significant coffee-growing regions. The estate takes its name from the Huetar indigenous word for \"land between rivers,\" nestled between the Aquiares and Turrialba rivers, and sits within a few kilometres of Guayabo National Monument, Costa Rica's most important pre-Columbian settlement. The land is extraordinarily rich: mineral-laden volcanic soils, abundant clean water sources that supply three downstream communities, and over a century of continuous coffee cultivation.\u003c\/p\u003e\n\u003cp\u003eAquiares is one of Costa Rica's largest and most storied farms, and Diego has developed it into a centre for both agronomic excellence and varietal experimentation — sourcing rare seeds from CATIE, the regional university that holds Central America's most valuable exotic coffee collection, and working closely with roasters like A.M.O.C. to co-develop processing approaches that push the farm's already expressive terroir further.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Thermic Fermentation Natural at Aquiares Estate involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe Centroamericano cherries selected at peak maturity 🌡️ Thermic fermentation — Whole cherries rolled in black plastic and fermented inside a solar dryer at a controlled temperature of 40–45°C for 36 hours ☀️ Drying — Cherries dried following fermentation to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe defining step is the thermic fermentation — by maintaining an elevated temperature of 40–45°C throughout the process, only heat-tolerant microbial strains can survive and drive fermentation, producing a consistent and highly specific flavour signature with each batch. The reduction in fermentation time from 48 to 36 hours in this crop was a deliberate collaboration between Diego and A.M.O.C., bringing greater clarity and a silkier body whilst preserving the winey, tropical funk that makes El Churro so distinctive. The name itself comes from the pickers: the sight of coffee cherries rolled in black plastic inside the solar dryer put them in mind of a churro — or, in Costa Rican slang, a spliff.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA limited nanolot and a cult favourite — El Churro is a coffee that divides opinion and rewards curiosity in equal measure. The 2026 crop is the most refined iteration yet: tropical and winey, with real clarity underneath the funk, and a silky, limoncello-bright finish that lingers long after the cup is empty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍍 Pineapple 🍎 Fresh Apple Juice 🍷 Mulled Wine 🍋 Limoncello\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"240g \/ May 13th","offer_id":57876140261750,"sku":"AMOC-046-MAY13","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"240g \/ May 27th","offer_id":58026198892918,"sku":"AMOC-046-MAY27","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/046-360x360_png.webp?v=1778833528","url":"https:\/\/sigmacoffee.co.uk\/products\/a-matter-of-concrete-046-el-churro-costa-rica","provider":"Sigma Coffee UK","version":"1.0","type":"link"}