Hacienda Sonora is located in the West-Valley of Costa Rica, at the foot of the world renowned, Poas Volcano. The micro-mill and surrounding farmlands are all build next to a well preserved 150 year-old sugar cane factory, giving Sonora a classical feel. Producers Alberto and his son Diego Guardia build the small micro mill to be able to have full control of processing and quality. Did you know they only produce Honey and Natural coffee? From all varieties they grow at Sonora most are dried as Black Honey or Natural, saving a lot of water during production. Fully Washed processing is only done on demand. To be able to work extensively with fermentation on high standards, the Hacienda employs around 25 persons fixed, and up to 140 season workers. No only to pick the coffee, but to turn these ‘high attention’ lots accordingly (see video).
The farm’s area is approximately 100 hectares, which is composed of 65 hectares of shaded and unshaded coffee, and 35 hectares of wild forest. The coffee growns in an environment surrounded by exotic trees and other vegetation, providing a great condition for growing quality cherry, as well as improving composition of the already naturally rich volcanic soil. Thanks to the farm’s diverse ecosystem, many different species of birds and animals seek refuge in the farm. Sonora is 100% energy self-sufficient, using renewable hydro-power coming the combination of a turbine and the natural stream running through the Hacienda.
collaboration & quality
The last years we have been steadily chosing either a Honey or Natural lot from Hacienda Sonora as part of our Seasonal assortment. Each harvest (December-March) we look for the highest quality possible together with our customers. The coffees can be characterized as fruity and “friendly”, introducing a soft influence from fermentation together with fully present fruity tones. During our last visit to Costa Rica, we finally had the chance to visit Sonora and meet Alberto Guardia. After a small visit we walked in on a small group of Koreans that were insisting to experience taking their own sample, roasting it on location and cupping it directly. All of it was facilitated by Alberto as had to take out the old roaster from his shed and give them some space to work. We were happy to join the group for both the cupping and the beer after!