Farm

Hacienda Sonora is a farm located in the Central Valley of Costa Rica, at the foot of the world famous Poas Volcano. The area of the farm is approximately 100 hectares, of which 65 hectares is covered by coffee growing in the shade, 25 hectares by a wild forest reserve, and 10 hectares by sugar cane. The average altitude is 1,200 meters above sea level.

Machining process

At Hacienda Sonora, hand-picked coffee cherries are first immersed in water to separate the beans before being dried inside the fruit (rather than after the fruit is removed as is the case in case of wet-processed or "washed" coffees). The cherries are dried on a black tarp on the grass for 12 days, using different layers depending on the stage of drying. After 12 days, the coffee is moved to storage to rest for 3 days (at 14% humidity) before final drying in a mechanical dryer (which ensures better uniformity) at temperatures that never exceed 35°C. Once the coffee reaches a humidity of 10.5 %, rests for 2 months before being removed from the dry husk and then sorted.

Coffee description / coffee characteristics

• Arabica 100%
• Origin:Costa Rica
• Region: Alajuela, Central Valley
• Farm: Hacienda Sonora
• Variety:Yellow Obata
• Farmer/Producer: Alberto and Diego Guardia
• Taste profile:Apricot, violets, rum. cherry, nectarine
• Crop altitude: 1200-1400 m above sea level
• Roasting level: 4.5/6
• Acidity:1/6
• Taste intensity:5/6
• Treatment process:Natural (dry)
• SCA scale:87.5 (SPECIALITY)
• Roasting date:NO OLDER THAN 72 hours from order