Costa Rica: Sonora - Central Valley - Natural Caturra
In the cup: Sweet, bursting with tropical fruit flavours and a delicious creamy body. As a sun-dried coffee there are taste traces of the fermentation - pleasant rather than overpowering.
Cupping Score: 88
Mouthfeel: Soft, creamy.
Producer: Diego Guardia / Finca Sonora
Altitude: 1300 - 1550 meters above sea level
Region: Central Valley
Sourced via: Sucafina Specialty
Hacienda Sonora sits at the foot of the Poas Volcano. The farm operates on 100% renewable energy generated by a hydroelectric generator that transform rushing rivers into energy. The energy fuels the wet and dry mills and provides free electricity for everyone living and working on the farm. On the whole, Hacienda Sonora has shared their success generously, paying fair wages to all workers and bolstering the local community economy.
Hacienda Sonora has its own micromill, which enables the farm to keep lots separated by variety and create unique microlots. The mill is centrally located, right next to a traditional sugarcane mill that’s been preserved intact for over 150 years. This lot is naturally processed. In fact, all coffees at Hacienda Sonora are either honey or natural processed to reduce wastewater and further protect the environment.
After selective handpicking, ripe cherry is laid to dry on either the farm’s raised beds or its patio where it is turned frequently to promote even drying.
Caturra, a coffee variety know for its short, compact stature, is a natural mutation of Bourbon. It was first discovered in Minas Gerais, Brazil around 1915. The variety is the result of mutation in a single gene of our Bourbon plant that made the plant smaller but still high yielding. As it spread, Caturra enabled higher-density coffee cultivation.
As a direct-descendant of Bourbon, Caturra is well known for delicate and complex flavors that are often floral and fruity.