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Costa Rica Hacienda Sonora Diego Guardia Caturra Natural
$5.00 - $343.17
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Country: Costa Rica
Region: Carrillos Alto de Poás, Alajuela, Central Valley
Farm: Hacienda Sonora
Coordinates: 10° 2' 47.6495" N 84° 15' 40.2048" W
Farmer/Grower: Alberto and Diego Guardia
Cultivar: Caturra
Processing: Natural
Altitude: 1300 m.a.s.l.
Humidity: 10.80%
Density: 1.15 g/ml
Harvest Date: March, 2024
Arrival Date: August, 2024
Grade: SHG
Marks: 005-0025-0172, 13278-13
SCA Cupping Score: 86.25
- Tropical fragrance and aroma with notes of cocoa nib and dragon fruit. Strawberry, lemon and floral notes in aftertaste with a bright citric and malic acidity. Milky mouthfeel and medium body. Overall unique!
- Light/medium to medium/dark roasts would show off this coffee best. The bright acidity is prevalent in lighter roasts and can be muted more or less to preference by pushing the coffee darker. The fruity sweetness will shine through at medium roast levels while darker roasts will show less of the fruit character and more of the cooked fruits.
Energy consumed by the farm is 100% renewable energy
supplies power to the coffee mill and provides a portion of free electricity for some of the people who live and work at the farm.
Hacienda Sonora Estate has been in Alberto’s family for more than a Century.
In the 1970’s when Alberto took over the farm he began planting the majority of the land with coffee and shortly after it became the main source of income. In 1999, with historical low coffee prices, Alberto invested in a Mill to maximize his quality. He then became a pioneer in alternative processing techniques at the time such as Honey and Naturals.
At Hacienda Sonora, hand-picked cherries are first dunked in water for floater separation, before the beans are 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 on a black tarp on top of grass for 12 days using different layers depending on the drying stage (always covered at night). These controls keep temperatures low which preserves cup quality and shelf life of the coffee. After 12 days, the coffee is moved to the warehouse to rest for 3 days (at 14% humidity) before getting a final dry in a mechanical dryer (which allows better uniformity) at temperatures that never exceed 35C. 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.
Don Alberto also became living proof of how unique varieties could create different levels of complexity in the cup. Nowadays, Hacienda Sonora has more than 20 different varieties of plants in 80 hectares of coffee (+ 20 hectares of forest reserve) and is known to be a welcoming place for coffee lovers.