Costa Rica - Hacienda Sonora | Honey Gesha - 200g


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  • Info
  • Origin Details
  • Limit Roast Coffee -  Estimated Last Roast - Feb.

    : Costa Rica
    Farm: Hacienda Sonora
    Farmer and Producer: Alberto and Diego Guardia
    Region: Central Valley
    Harvest: January  2020
    Variety: Gesha
    Elevation: 1300 MASL
    Process: Demucilaged Honey then patio dried for 12 days and several hours mechanically*
    The cherries are soaked in a tank of fresh water and all floaters are removed. The coffee is then de-pulped and 100% of the mucilage is left on the parchment, before being patio dried for 9 days. The mucilage is then removed and stored for 3 days to stabilize to 14% humidity. The coffee is then dried further at a low temperature (36C) to stabilize the parchment. The parchment is then stored in the warehouse for 2 months before dry milling and sorting.
    Tasting notes: Star Fruit / Black Currant / Chamomile / Milk Chocolate

    200g Whole bean - Great for both filter and exciting espresso


    We have a special place in 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 encourages us to carry Diego's coffee every year. Plus... his coffees are dynamite.


  • More about Hacienda Sonora

    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.

    The mechanical drying time for this coffee is dependent on the humidity of the coffee at the start of the process. Their evolving tactics plus impeccable organization and dedication to sustainability makes this one of the most progressive farms in Costa Rica.