Aquiares, Eucalyptus Co-Ferment

Sage // Mint // Eucalyptus // Thyme // Delicately Sweet We cupped this coffee, looked at each other, and just started laughing. Neither of us had tasted something so unusual, yet so surprisingly drinkable. We had to have it. Fresh herbal notes of sage, mint, eucalyptus and thyme move through a cup that's refreshing, delicate, and unlike anything I've offered before. It's the result of an innovative co-fermentation process at Aquiares Estate, where coffee cherries are fermented in water used to extract eucalyptus essential oils. Wild? Absolutely. Delicious? Completely. Aquiares is the largest contiguous coffee plantation in Costa Rica, run by the Robelo family — Diego Robelo at the helm. It's a place where tradition meets genuine innovation: alongside coffee, they grow cocoa, bananas, oranges and produce essential oils, all while championing sustainability and pushing the boundaries of what coffee can be. Processing After harvesting, ripe coffee cherries are fermented in water that's been used to extract essential oils from eucalyptus leaves. This co-fermentation gives the coffee its distinctive herbal and citrus character. The beans are then sun-dried and mechanically finished to lock in those bright, complex flavours.