Description

Sonora Natural Tasting Notes

Hacienda Sonora's Natural is rich and complex, offering a vibrant profile of juicy acidity with delightful notes of Meyer lemon, floral undertones, and crisp green apple and herbal cola. Each sip reveals layers of flavor that reflect the meticulous care taken during processing, making for an exceptionally satisfying cup.

About The Producer

Nestled among indigenous trees and a wealth of diverse vegetation, Hacienda Sonora thrives in an environment that nurtures both coffee quality and soil health, enriched by volcanic ash. This biodiverse ecosystem supports a variety of bird and animal species, creating a thriving habitat alongside the farm's coffee production. Known for its commitment to quality micro-lots, Sonora carefully separates varietals and processes to enhance flavor profiles, all while ensuring a positive impact on its community and environment. The farm operates sustainably, powered entirely by renewable energy harvested on-site, which supports both the mill and the workers.

Sonora Natural comes from the Caturra varietal, developed through natural selection in Venecia de San Carlos, Costa Rica. This unique plant, resembling a dwarf Caturra, takes longer to ripen, resulting in elevated Brix content and remarkable acidity. The natural processing method involves sun-drying the coffee for 14 to 18 days, during which the beans are carefully covered with black plastic each afternoon to create optimal drying conditions. Once the moisture content reaches 18 to 20 percent, the coffee is stored for six days before being returned to the sun. At the end of the drying process, it is finished in a drum dryer for approximately three hours, ensuring exceptional uniformity without exceeding 37.5°C (99.5°F).

How To Brew This Washed Process Single Origin

We recommend brewing this coffee with a 1:15 brew ratio utilizing water at 205°F. 

Producers
Alberto and Diego Guardia

Varieties
Caturra

Processing Method
Natural

Altitude
4000–4300'

Roast
Light