Roast: Medium-Light ALT: 1,200 - 1,300 m
Processing: Natural
Flavor Notes: Toasted Walnuts, Cherry, Rose
Region: Carrillos Altos de Poas, Alajuela
Arabica Variety: Caturra
In Costa Rica’s Central Valley, Hacienda Sonora sits at the foot of the celebrated (and active) Poás Volcano. On this 100-hectare farm, 65 hectares are dedicated to shade coffee, 10 hectares to sugarcane and 25 hectares are wild forest reserve.
Alberto Guardia began growing coffee at Hacienda Sonora 45 years ago. His son Diego was born and raised on Sonora and then left to earn a Mechanical Engineering degree at San Diego State University. After graduating, he worked for two years as a construction engineer in California, before deciding to return home to work with his father and improve and maintain the farm’s operation.
The farm runs entirely on renewable energy and uses the vast resources the land of Costa Rica provides. These specialty beans are grown on micro-lots on the Hacienda and are dried for 14-18 days after being handpicked. Hacienda Sonora has a unique drying process that creates uniformity among the beans.