Hacienda Sonora

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.

Marsellesa is a hybrid variety in the Sarchimor family. Sarchimor family plants are a hybrid of Villa Sarchi and a coffee leaf rust (CLR) resistant hybrid from Timor-Leste. Marsellesa is a good mix of the flavor profile from Bourbon (via Villa Sarchi, a close genetic relative to Bourbon) and the resilience of the disease-resistant hybrid from Timor-Leste.

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.

A funky, juicy espresso. Sonora is a classic example of a more expressive espresso profile. It worked best for us at a 1 : 2.23 ratio with a brew time between 25 and 28 seconds. The espresso has high citric–tartaric acidity and medium to high sweetness.

In the body, you’ll easily find notes of currant brownie and a pronounced citrus character reminiscent of kumquat. The finish is dominated by a sweet caramel note.

For milk drinks, we used the same recipe. In milk, the coffee is very expressive and tastes like high-quality dark chocolate.