Costa Rica Hacienda Sonora Natural Process

Costa Rica, Hacienda Sonora

Notes:  Blackberry, Pecan, Greek Yogurt

Body: Medium

Acidity: Low

Region: Central Valley

Producer: Alberto & Diego Guardia

Variety: Venecia

Altitude: 1200 meters

Production Method: Natural

Hacienda Sonora is located in the Central Valley of Costa Rica, at the foot of the world renowned, Poas Volcano. The farm’s area is approximately 100 hectares, which is composed of 55 hectares of shaded coffee, 35 hectares of wild forest reserve, and 10 hectares of sugarcane. The average altitude is 1,200 m (or 3,900 ft) above sea level. Our coffee grows in an environment surrounded by exotic trees and other vegetation, providing a great condition for quality, as well as improving the chemistry of the already naturally rich volcanic soil. Thanks to the farm’s diverse ecosystem, many different species of birds and animals seek refuge in our land.

Sonora has a well known reputation for commitment to quality micro-lots, specific varietal and processing separation, and fulfilling their goal to leave a positive impact on the environment and people that surround their business. All of the energy consumed by the farm is 100% renewable energy harvested on the farm powering the mill and electricity for local workers.  All of Sonora’s coffees are processed at their mill by Natural or Honey process resulting in very sweet, cocoa, and enhanced body complementing the cup.  Using the Honey method saves over three gallons of water per pound of coffee.