Costa Rica Hacienda Sonora natural

Product detailed description

Hacienda Sonora is located in Costa Rica’s Valle Central, at the foot of Poás Volcano near the town of Grecia. Diego Guardia’s farm covers approximately 100 hectares, 45 of which are planted with coffee growing under the shade of native vegetation and other trees. Another 35 hectares are preserved as a natural forest reserve. Coffee is grown here at an altitude of 1,200–1,300 metres above sea level. The farm runs on 100% renewable energy generated by its own hydroelectric system, powered by running water. The electricity is used for coffee processing as well as by the people living and working on the farm.

This lot is Caturra processed using the natural method. Hacienda Sonora works exclusively with natural and honey processing, partly because these methods produce less wastewater. Thanks to its own micromill, the farm can process individual varieties and lots separately. Caturra is a natural mutation of Bourbon, discovered in Brazil around 1915. The plant is smaller and more compact than Bourbon, which allows for denser planting.

We roast this coffee for espresso, where its sweetness and creamy character come through best. In the cup, it reminds us of apple, vanilla yoghurt and dried cranberries. The fruitiness is gentle, without pronounced acidity, while the espresso itself feels sweet and full-bodied. The vanilla yoghurt note comes through mostly in its creamy texture and milky sweetness, balanced by the character of dried fruit.