Costa Rica Finca San Cristobal 🇨🇷

Size: 12 oz Bag

Grind: Whole

Roast Level: Full City (Medium)

Cupping Notes: Blackberry, Milk chocolate, Toasted Almond

Grade: SHG

Region: San Cristobal, Frailes, Tarrazu

Farm: Ismael Navarro

Process: Black Honey

Hacienda Sonora Estate has been in Alberto’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 and shortly after it became the main source of income. In 1999 with historical low coffee prices Alberto invested in a Mill in order to be able to maximize his quality, in order to do so he became a pioneer in very alternative processing techniques at the time such as Honey and Naturals. Also became a living proof of how different varietals could create different level of complexity in the cup. Nowadays, Sonora has more than 20 different varieties of plants in 80 hectares of coffee (+ 20 hectares of forest reserve) and is known to be a welcoming place for coffee lovers.

Hacienda Sonora is located in the Central Valley of Costa Rica, at the foot of the world renowned, Poas Volcano. The farm’s area is approximately 100 hectares, which is composed of 55 hectares of shaded coffee, 35 hectares of wild forest reserve, and 10 hectares of sugar cane. The average altitude is 1,200 m (or 3,900 ft) above sea level. The coffee grows in an environment surrounded by exotic trees and other vegetation, providing a great condition for quality, as well as improving the chemistry of the already naturally rich volcanic soil. Thanks to the farm’s diverse ecosystem, many different species of birds and animals seek refuge in the farm. All of the energy consumed by the farm is 100% renewable energy harvested on the farm. This energy supplies power to the coffee mill and provides a portion of free electricity for some of the people who live and work at the farm. The green energy is harvested from a natural water stream with a special turbine, known as a Pelton Wheel.

Processing for Honeys: Hand-picked, floater separation, pulped in Penagos keeping 100% of the mucilage. Patio dried for 9 days, then it rests for 3 days at the warehouse at 14% humidity, afterwards is mechanically dried for better uniformity at temperatures that never exceed 35C. Once the coffee reaches a humidity of 10.5% it rests in parchment for 2 months before going through weight, screen, density, and color sorting.