The Hacienda Sonora Estate has been in Alberto and Diego Guardia’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. Shortly after, it became the main source of income. In 1999 with historical low coffee prices, Alberto invested in a mill to be able to maximize his quality. In order to do so, he became a pioneer in very alternative processing techniques such as honey and naturals, as well as living proof of how different varietals can create different levels of complexity in the cup. Amber Honey is a beautiful testament to this. In a cup of Amber Honey, you’ll experience the sweetness of honey paired with the delicacy of tea rose and a green tea-like body, rounded out by the subtle acidity of Meyer lemon.
This coffee was hand-picked, separated for floaters, then pulped in Penagos to keep 100% of the mucilage. It was patio dried for 9 days and rested for three days at the warehouse at 14% humidity. Afterwards, it was mechanically dried for better uniformity at temperatures that never exceeded 35°C. Once the coffee reached a moisture of 10.5%, it rested in parchment for two months before going through weight, screen, density and color sorting.
Mellow out and drink a mug of Amber Honey.
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