COSTA RICA DIEGO ROBELO JARDÍN RED HONEY

RED GRAPE, WHIPPED CREAM, DRIED CRANBERRY

A wild mix of small-lot standout varieties means every cup has its own little plot twist, but the throughline is seriously tasty: juicy red grape, tart dried cranberry, and a silky vanilla-whipped-cream body.

10 OZ

2 LB

5 LB

WHOLE BEAN

DRIP

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$26.50

COSTA RICA DIEGO ROBELO JARDÍN RED HONEY

Our third season with Diego Robelo brings Jardín, a playful blend of tiny lots from his experimental coffee garden, where we tasted each variety individually on our last visit. Too small to stand alone, together they offer a delicious glimpse at the complexity of Aquiares’ future coffee varieties.

Meet the Producer

Diego Robelo

At the helm of Aquiares Estate, Costa Rica’s first official coffee exporter, Diego Robelo is pushing a century-old coffee legacy into the future from the fertile slopes of Turrialba Volcano. With a thriving community of 1,800 people and a serious commitment to quality, conservation, and innovation, Aquiares is all about creating new varieties, new processes, and new reasons to geek out over Costa Rican coffee. Trailblazing runs in the family.

VARIETY

Bourbon, Ethiopian Landrace, Gesha, IPR 107, SL-28, SL-34, Typica

This lot is basically a coffee Frankenstein, stitching together Bourbon, Ethiopian Landrace, Gesha, SL-28, SL-34, Typica, and IPR 107 into one gloriously weird genetic mashup. IPR 107 is the new kid in our lineup, bred in Paraná, Brazil from IAPAR 59 × Mundo Novo for compact growth, strong coffee leaf rust resistance, early ripening, and broad adaptability. A little wild, a little nerdy, and packed with genetic diversity, this one is built to keep things interesting.

PROCESSING

20-26 Day Red Honey Fermentation

Diego’s Red Honey process gets the sweet stuff treatment, leaving a generous layer of mucilage on the parchment to slowly develop flavor after depulping. After two days of pre-drying, it spends 18–24 days lounging on African raised beds inside a solar dryer at 28–40°C, then gets a final polish through a Guardiola washer to remove the dried mucilage and lock in the process. The result is a carefully dialed-in honey process that keeps things delicate, juicy, and seriously fruity.