Costa Rica: Sonora - Natural - Central Valley
In the cup: Well balanced acidity and sweetness - intense fruit notes with a touch of molasses and honey with a pleasant chocolate aroma.
Cupping Score: 87
Mouthfeel: Creamy, textured, structured
Producer: Diego Guardia / Hacienda Sonora
Altitude: 1300 meters above sea level
Region: Central Valley
Hacienda Sonora sits at the foot of the Poas Volcano. The farm operates on 100% renewable energy generated by a hydroelectric generator that transforms 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 its success generously, paying fair wages to all workers and bolstering the local community economy.
The farm and its mill cover approximately 100 hectares. Of those, 45 hectares are devoted to shaded coffee lands. Coffee plants are surrounded by exotic trees and other native vegetation. This biodiversity promotes soil health and maintains the nutrient-rich soil that helps grow dense, delicious coffee.
The remaining land has wild forest reserve growing on 35 hectares and 20 hectares for sugarcane, which has been grown on Hacienda Sonora’s land for over 150 years.
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.
Thanks to tireless innovations, the sheer number of coffee varieties, extensive technical knowledge and attention to coffee production, Costa Rica is one of the most advanced coffee producing countries in Central America.