The coffee from Hacienda Sonora is one of our most popular espresso coffees. It is always beautifully juicy and sweet.
Farm / Processing Station:
Hacienda Sonora sits at the foot of the Poas Volcano. The farm operates on 100% renewable energy generated by a hydroelectric generator that transforms rushing rivers into energy. The energy fuels the wet and dry mills and provides free electricity for everyone living and working on the farm. On the whole, Hacienda Sonora has shared its success generously, paying fair wages to all workers and bolstering the local community economy. The farm and its mill cover approximately 100 hectares. Of those, 45 hectares are devoted to shaded coffee lands. Coffee plants are surrounded by exotic trees and other native vegetation. This biodiversity promotes soil health and maintains the nutrient-rich soil that helps grow dense, delicious cherry. The remaining land has wild forest reserve growing on 35 hectares and 20 hectares for sugarcane, which has been grown on Hacienda Sonora’s land for over 150 years.
Variety:
Caturra is a natural mutation of the Bourbon variety. It was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918. Caturra has a mutation in one gene that causes the plant to grow smaller (called dwarf/compact). After the discovery of Caturra, selection was carried out at the Instituto Agronomico (IAC) in Brazil from 1937. The breeders were interested in the small size of the variety, which allows the plants to be placed closer together, and in its closely spaced secondary branches, which allow more fruit to be produced in the same space. For decades it was one of the most economically important coffees in Central America, so much so that it was often used (and sometimes still is) as a ‘benchmark’ against which new varieties are tested. The only disadvantage of this variety is that it is susceptible to disease, especially coffee leaf rust. It is similar to Bourbon in sweetness, balanced and slightly citrusy.
Processing:
Hacienda Sonora has its own micromill, which enables the farm to keep lots separated by variety and create unique microlots. The mill is centrally located, right next to a traditional sugarcane mill that’s been preserved intact for over 150 years. This lot is naturally processed. In fact, all coffees at Hacienda Sonora are either Honey or Natural processed to reduce wastewater and further protect the environment. After selective handpicking, ripe cherry is laid to dry on either the farm’s raised beds or its patio where it is turned frequently to promote even drying.
Our baristas notes:
The coffee from this farm makes us happy every time it arrives. And this year, the beans from Sonora is extremely juicy. With a recipe with ratio of 1 : 2.12 with a time between 25 and 28 seconds, we got a very juicy, full-bodied, creamy espresso. It has has medium acidity and medium juicy body. The flavour is dominated by fuller darker notes on the body, reminiscent of blackberry jam on shorter extractions and cherry jam on longer ones. They are complemented by a very pleasantly sweet taste of papaya and vanilla and a lovely sweet chocolate aftertaste on the finish. We did not change the recipe in any way to milk. The coffee is very creamy and reminds us the taste of lotus cream. The coffee is beautifully stable on the grinder and easy to work with. A joy to work with this coffee.
