Origin: Costa Rica

Process: Natural Process | SL28 and SL34

Tasting notes: Cherry, Acai, Milk Chocolate, Orange Juice

Red fruit forward with notes of Cherry and Raspberry, moving into notes of acai and hints of blueberry. Milk chocolate sweetness. Juicy body rounds out with notes of orange/mango juice.

About the process:
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.

About 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. In 1999, with historic low coffee prices, Alberto invested in a mill to maximize his quality. He went on to become a pioneer in alternative processing techniques such as Honey and Naturals.

Energy consumed by the farm is 100% renewable, which 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.

Net weight: 284 G | 10 oz