Hacienda Sonora is located in the Central Valley of Costa Rica at the foot of the Poas Volcano. The farm’s area is approximately 100 hectares, with 55 hectares of shaded coffee, 35 hectares of wild forest reserve, and 10 hectares of sugarcane.
NATURAL CATUAI FROM PRODUCER DIEGO ROBELO
The farm’s micromill is at the heart of Hacienda Sonora next to a fully preserved traditional 150-year-old sugarcane press called a trapiche. All coffee from Sonora is processed using Honey or Natural methods to both obtain distinct sweetness in the cup and enhance the fruit notes that complement the body of the cup profiles resulting from the different varieties grown on the farm.
The cherries harvested for this lot were floated and rinsed with fresh water. The drying process began on a tarp and then cherries were transferred to raised drying beds for a total of 14-21 days.
Currently, we roast every Tuesday and carry out our quality control, analysis and packaging on Wednesday. We ship everything from Wednesday-Friday and orders placed after 12 noon on Friday will be fulfilled the following week. All our coffees are shipped as whole beans.