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 varieties can create different levels of complexity in the cup. This is our second year working with Diego Guardia at Hacienda Sonora, and Millennium Costa Rica is an extra special treat that we’re excited to share. With striking notes of dark chocolate, watermelon, the sweetness of plum, and the brightness of lime and ripe blueberries, Millennium Costa Rica is unforgettable.
After this coffee was hand-picked, it was separated for floaters and the husks were washed, dried in the sun for a few days, and then they covered the cherries in a tarp. Typically coffees that are dried are often done so utilizing full sunlight every day. With the “48 Hour Natural” they interrupted the drying process for 2 days after the initial 3 days of drying. They kept the coffee covered in a pyramid shape in a tarp that looks like a burrito! For the Guardia’s it is key to find “that balance between slow dry and clean cup.” Millennium Costa Rica is a stellar example of what good farming practices and great natural processing can do to coffee.
Taste a coffee that you’ll remember forever and grab a bag of Millennium Costa Rica today.