- Country: Costa Rica
- Region: Carrillos Altos de Poás
- Producer: Alberto y Diego Guardia [pictured above]
- Species: Arabica
- Varietal: Caturra
- Altitude: 1200m–1300m
- Roast: Light Roast
- Process: Black Honey
- Tasting Notes: Orange, peachy, floral, glossy, balanced
Why we love this coffee
This exotic single origin Costa Rican coffee is like no other. Processed using the “black honey” method, its intoxicating aroma transports you to the tropics. The resulting cup has a balanced sweetness evoking orange, peach and floral notes.
The “honey” process used by Hacienda Sonora is one of the most difficult and demanding and expensive coffee processing methods. It consists of leaving part of the cherry remains on the coffee bean and therefore risks over-fermentation. However, the risk is worth taking, as it gives the resulting cup a distinct flavour with sweet fruity undertones and balanced acidity.
Located in Costa Rica’s beautiful Central Valley, Hacienda Sonora sits at the foot of the magnificent Poás volcano. The energy consumed at the farm is 100% renewable and all machines are tuned to perform in the most efficient way possible. By using the “honey” and “natural” processes, Hacienda Sonora saves more than 3 gallons of water per pound of coffee.
Hacienda Sonora consider their employees are a crucial part of their success and believe in wellbeing for all. They provide free accommodation to all workers and their families and cover their cost of water, trash collection and a portion of their electricity.