COSTA RICA BLEND
New for 2026: a 100% Centroamericano Natural Microlot from Hacienda Sonora in Costa Rica's Central Valley. Bright and complex, with a silky body.
Centroamericano is a rust-resistant hybrid of Ethiopian arabica and Timor lineage, released in 2010 by CIRAD, PROMECAFE, and Costa Rica's national variety bank. At Sonora it is one of more than 20 varieties grown and processed as separate lots.
The Farm
Owner Alberto Guardia has run Hacienda Sonora since the 1970s and now farms its 197 acres with his son Diego. The farm is about 75% coffee and 20% forest. It generates its own energy and irrigates from a river on the property. In 1999, with coffee prices at historic lows, Alberto built a private mill and became an early pioneer of Honey and Natural processing. He also planted dozens of arabica varieties and kept each one strictly separate.
Processing
The coffee is hand-picked, rinsed, and sun-dried on tarps for 12 days. It is then mechanically dried to 10.5% moisture and rested in parchment for 2 months. Finally it is dry-milled, sorted, and shipped in GrainPro.
Details
- Variety: Centroamericano
- Process: Natural
- Brew method: Pour-over
- Cupping notes: Tart cherry and blackberry aroma, with sweet cherry, blackberry, and a strawberry finish.
COSTA RICA BLEND
New for 2026: a 100% Centroamericano Natural Microlot from Hacienda Sonora in Costa Rica's Central Valley. Bright and complex, with a silky body.
Centroamericano is a rust-resistant hybrid of Ethiopian arabica and Timor lineage, released in 2010 by CIRAD, PROMECAFE, and Costa Rica's national variety bank. At Sonora it is one of more than 20 varieties grown and processed as separate lots.
The Farm
Owner Alberto Guardia has run Hacienda Sonora since the 1970s and now farms its 197 acres with his son Diego. The farm is about 75% coffee and 20% forest. It generates its own energy and irrigates from a river on the property. In 1999, with coffee prices at historic lows, Alberto built a private mill and became an early pioneer of Honey and Natural processing. He also planted dozens of arabica varieties and kept each one strictly separate.
Processing
The coffee is hand-picked, rinsed, and sun-dried on tarps for 12 days. It is then mechanically dried to 10.5% moisture and rested in parchment for 2 months. Finally it is dry-milled, sorted, and shipped in GrainPro.
Details
- Variety: Centroamericano
- Process: Natural
- Brew method: Pour-over
- Cupping notes: Tart cherry and blackberry aroma, with sweet cherry, blackberry, and a strawberry finish.