Filter - F1 CentroAmericano, Natural Anaerobic - Costa Rica
£21.95
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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
Special Filter – Anaerobic Natural (Sarchimor x Sudan Rume cross)
Producer: Diego Robelo
Farm: Aquiares Estate
Region: Turrialba, Costa Rica
Altitude: 1,200–1,400 MASL
Variety: F1 Centroamericano (Sarchimor × Sudan Rume)
Process: Anaerobic Natural
Harvest: 2025
TASTES LIKE
🍒 Cherry – juicy and ripe, with a tangy brightness.
🍫 70% Chocolate – rich, smooth, and bittersweet.
🫐 Blackberry Jam – deep fruit sweetness with syrupy texture.
ABOUT THE PRODUCER
Perched on the slopes of the Turrialba volcano, Aquiares Estate is Costa Rica’s largest single-block coffee farm and a model for sustainable, direct-trade production. Owned and managed by Diego Robelo, the estate operates under a vision that combines environmental stewardship with social responsibility and innovation.
By exporting directly—cutting out intermediaries—Diego ensures full traceability and transparency, while maintaining strong partnerships with roasters worldwide. His cultivation of Centroamericano (F1 hybrid of Sarchimor and Sudan Rume) demonstrates Aquiares’ commitment to resilience and cup quality. The hybrid offers both disease resistance and exceptional sensory potential when carefully processed.
THE PROCESS
This lot is an Anaerobic Natural, beginning with the careful selection of fully ripe cherries. The cherries undergo fermentation in sealed barrels with their own must until the pH drops to 4.3—a process lasting between 1–2 days. The fermented cherries are then sun-dried on ceramic patios for two days before being transferred to raised beds for an additional 10–15 days at temperatures between 28–40°C. The coffee is mechanically finished in a Guardiola for one day to ensure uniform drying, and then stored in GrainPro-lined parchment for 6–8 weeks to stabilise and preserve its character.
WHY WE LOVE IT
An expressive and layered cup from one of Costa Rica’s most forward-thinking estates. The Centroamericano variety’s hybrid vigour meets Diego’s meticulous anaerobic process to produce a coffee that’s bright yet rounded, with a chocolatey base, jammy sweetness, and sparkling cherry fruit. It’s a modern Costa Rican classic — complex, clean, and deeply satisfying.
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-10 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 10). 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.
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