This is our 8th year working with Alberto and Diego Guardia of Hacienda Sonora.
Hacienda Sonora is located in the Central Valley of Costa Rica, at the foot of the world renowned, Poas Volcano. The farm’s area is approximately 100 hectares, which is composed of 55 hectares of shaded coffee, 35 hectares of wild forest reserve, and 10 hectares of sugar cane. The average altitude is 1,200 m (or 3,900 ft) above sea level. Their coffee grows in an environment surrounded by exotic trees and other vegetation, providing a great condition for quality, as well as improving the chemistry of the already naturally rich volcanic soil. Thanks to the farm’s diverse ecosystem, many different species of birds and animals seek refuge on the farm’s property.
Their micro coffee mill is built in the heart of Hacienda Sonora next to a traditional 150-year-old sugar cane mill that is preserved intact. All of the machines in the mill are tuned to perform in the best most efficient manner, using the energy harvested within the farm.
They process all of our coffee using the honey and natural methods. Both of these methods require a lot more work and care than the traditional fully washed. However, it all makes sense when you taste the results in the cup. By playing and trying different techniques with these two methods they have been able to obtain distinct sweetness, with all types of cacao and enhanced fruit notes that complement the body of our cup profiles in our different varietals.