Origin: Costa Rica
Farm: Hacienda Sonora
Farmer: Alberto and Diego Guardia
Region: Central Valley
Harvest: January 2020
Elevation: 1300 MASL
Drying method: Patio and Mechanical - 15 days Patio and several hours mechanical
Tasting Notes: Blackcherry | Grapefruit | Pineapple | Cocoa
340g - Whole Bean - Great on both filter and espresso
NOTE: SL-28 is originally a Kenyan variety.
We have a special place on our hearts and our shelf for Hacienda Sonora. We were one of the first ever in Canada to roast and offer his coffee. We also had a chance to meet Diego in Montreal which really solidified our relationship. Knowing Diego and how much he cares about his coffee and his staff really make us want to carry Diego's coffee every year. Plus... his coffees are dynamite.
More about Hacienda Sonora and this coffee
Hacienda Sonora aims to progress specialty coffee in Costa Rica by working with more than 20 varietals and several unique processing methods. The farm has been in the Guardia family for more than 100 years but has focused exclusively on specialty coffee since 1999. During the "Piramide" drying process, the coffees are covered early in the afternoon when the temperature is hot, then piled up in a pyramid layered way to modulate the temperature of the cherries throughout the day. This helps to even out the fermentation and avoid development of "boozy" flavours sometimes associated with naturals. These evolving tactics plus impeccable organization and dedication to sustainability makes this one of the most progressive farms in Costa Rica.
From Diego: "Hand-picked, floater separation, then the cherries were 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 in black tarp for 12days using different layers depending on the drying stage (always covered atnight). Then the coffee rests for 3 days in the warehouse (at 14% humidity)before getting the final dry on a mechanical dryer (which allows betteruniformity) at temperatures that never exceed 35C. Once the coffee reaches ahumidity of 10.5% it rests for 2 Months before being hauled out of the dry huskand then going through weight, screen, density and color sorting."