Hacienda Sonora is a family farm located in the Central Valley of Costa Rica at the foot of the Poas Volcano in Carrillo, Alajuela. Alberto Guardia took the farm over in the 1970s as the family’s fourth generation of coffee producers. In 2011, Alberto’s son Diego joined the operation as co-manager. Hacienda Sonora Estate has been in the family for more than a century, and Diego is now the fifth generation of coffee producers in his family.
This lot of Geisha coffee underwent Natural processing at Hacienda Sonora’s micro mill. Diego found the best quality in drying the coffee cherries on large black sheets made of braided plastic threads known as “zaran.” Harvested cherries are first floated with fresh spring water to sort out any defects or impurities. The zaran is laid out on short-cut grass fields, and coffee cherries are spread out in thin layers. The large sheets of zaran are rolled up with a tractor and stacked as a pyramid overnight. Drying takes two weeks to reach 14% humidity, at which point the coffee is stored in Sonora’s warehouse to rest. Shortly before going through the on-site dry mill, the drying process is finished in dryers known as “guardiolas.” The coffee is finished and prepared for export in Sonora’s dry mill, where it is rigorously sorted for screen size, density, and color.
We’re very proud of our relationship with Hacienda Sonora. Bergamot Geisha is a stellar example of what good farming practices and great natural processing can do to coffee. Packed with notes of bergamot and cashew butter, and the brightness akin to lime and ripe blueberries, this is an offering you won’t want to miss.
Taste a coffee that you’ll remember forever and grab a bag of Bergamot Geisha today.
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