Booze Cruise
NewBoozyJuicy
Booze Cruise is produced by Diego Robelo at Aquiares in Turrialba, Costa Rica, using Centroamericano, a hybrid of Sarchimor T-5296 and Sudan Rume. This anaerobic natural is a fun one from the latest harvest: no fuss, just fruity, a little boozy (the right amount), versatile and easy to drink. Purple grapes, cherry praline and brown sugar bring dark fruit and plenty of sweetness to a round cup.
Origin Costa Rica
Region Turrialba
Producer / Farm Produced by Diego Robelo
Harvest 2026
Tasting notes Cherry Praline, Purple Grapes, Brown Sugar
Altitude 1200masl
Varietal Sarchimor T-5296, Sudan Rume
Process Anaerobic Natural
Intervention Level Medium
FROM ORIGIN TO CUP
At Aquiares, coffee growing and community have developed together for generations. Diego Robelo now manages the farm, continuing his father Alfonso’s work while exploring new varieties and processing methods. This lot grows at 1200 m on the slopes of the Turrialba volcano. The variety is Centroamericano H1, a cross between Sarchimor T-5296 and Sudan Rume, processed here as an anaerobic natural. The result is dark and fruity, with purple grape and cherry praline followed by brown-sugar sweetness and a slightly boozy finish.
Origin
Aquiares, Turrialba, Costa Rica. Diego Robelo manages the farm, where coffee grows alongside protected forests, natural springs and streams. This lot grows at 1200 m on the slopes of the Turrialba volcano, in the conditions that have shaped coffee production at Aquiares for generations.
Varietal
Centroamericano H1, a hybrid of Sarchimor T-5296 and the rare Sudan Rume. It combines good productivity and resistance to coffee leaf rust with the potential for a complex cup. Diego has been exploring how this variety performs in Turrialba’s climate.
Processing
Anaerobic natural. The whole cherries ferment in an oxygen-limited environment before being dried with the fruit still intact. For this lot, the process moves the cup towards darker fruit, with purple grape and cherry praline followed by the sweetness of brown sugar.
Intervention level
Medium. Anaerobic fermentation introduces a controlled stage before drying, with oxygen exposure managed during fermentation. The cherries are then dried whole as a natural, making this more involved than a traditional natural process without moving into a heavily manipulated processing method.
