Costa Rica Hacienda Sonora - Centroamericana | Natural


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Origin: Costa Rica
Farm: Hacienda Sonora
Farmer: Alberto and Diego Guardia
Micromill: Sonora
Region: Central Valley
Harvest: January 2020
Variety: Centroamericana
Elevation: 1300 MASL
Process: Piramide Natural
Drying method: Covered Patio & Pyramid layered method
Tasting Notes: Mango | Cherry | Chocolate | Blueberry

340g - Whole Bean - Great on both filter and espresso


We have a special place on our hearts and our shelf for Hacienda Sonora. We were one of the first ever in Canada to roast and offer his coffee. We also had a chance to meet Diego in Montreal which really solidified our relationship. Knowing Diego and how much he cares about his coffee and his staff really make us want to carry Diego's coffee every year. Plus... his coffees are dynamite.

More about Hacienda Sonora and this coffee:

Hacienda Sonora aims to progress specialty coffee in Costa Rica by working with more than 20 varietals and several unique processing methods. The farm has been in the Guardia family for more than 100 years but has focused exclusively on specialty coffee since 1999. During the "Piramide" drying process, the coffees are covered early in the afternoon when the temperature is hot, then piled up in a pyramid layered way to modulate the temperature of the cherries throughout the day. This helps to even out the fermentation and avoid development of "boozy" flavours sometimes associated with naturals. These evolving tactics plus impeccable organization and dedication to sustainability makes this one of the most progressive farms in Costa Rica.


From Diego:

"Hand-picked, floater separation, then the cherries were dried inside the fruit (rather than after the fruit has been removed, as is the case with wet processed or “washed” coffees). The cherries are dried in black tarp for 12 days using different layers depending on the drying stage (always covered at night). When the days heat up and the drying process wants to be delayed the coffee covered early in the afternoon and piled up in a pyramidal way. This allows the heat that the drying cherries have gained during the day to be maintained throughout the night reducing the stress of temperature changes when drying. Once the coffee reaches a humidity of 10.5% it rests for 2 Months before being hauled out of the dry husk and then going through weight, screen, density and color sorting."