Aquiares Turrialba

WOW what a funky coffee. I do like my weird beans, and this is is really weird. The molasses imparts this warm, baked goods scent to the coffee. Furthermore, this really feels like a sweet-savory wine. Kind of like a mulled wine with various warm herbs. Very good, really really good.

From the Roaster

We are very excited to announce a very special coffee. We have been looking forward to serving it ever since we cupped it at @cataogue. It will be exclusively available at Buno for a limited time due to its small supply.

We have spent weeks aging and testing different recipes to ensure it is served at its absolute best. The cup delivers a thick ruby port wine character with syrupy sweetness, lemon candy, and tropical vibes. It truly shines as an espresso, offering the full range of flavors, but also works beautifully with milk, where the layers come together and it continues to be the star of the show. This is one of the most premium coffees we have ever put in our espresso hopper. Many called us crazy for doing so, but this is exactly what Buno is all about—pushing boundaries and serving coffees that are truly special. These beans are sometimes used in high-end blends to elevate the profile and add something extra.

It is a microlot of the Caturra variety from Aquiares Estate in Turrialba, Costa Rica, a region rich in volcanic soil and known for its productive land. The beans are processed using a molasses fermentation method, which involves placing depulped cherries in a sealed stainless steel barrel with a 5% molasses-and-water mixture. The pH is monitored until it reaches around 4.0 over 2–4 days. The coffee is then washed and sun-dried, resulting in bold, layered, and naturally sweet flavors.