Costa Rica Sonora Geisha Natural - Green

Region: Central Valley
Varietal: Geisha
Farm: Hacienda Sonora 
Farmer: Alberto and Diego Guardia 
Process: Natural
Altitude: 1300 M
Grade: SHG
Certification: Direct Trade
Cupping Notes: Citrus Acidity, Jasmine, Honeysuckle, Salted Caramel, Stonefruit
Recommended Roast: City to City+
Best brewed manually!

Description:  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 Naturals: Hand-picked, floater separation, then the cherries were dried inside the fruit (rather than after the fruit has been removed, as is the case with wet-processed coffees). The cherries are dried in black tarp for 12 days using different layers depending on the drying stage (always covered at night). Then the coffee rests for 3 days in the warehouse (at 14% humidity) before getting the final dry on a mechanical dryer (which allows better uniformity) at temperatures that never exceed 35C. Once the coffee reaches a humidity of 10.5%, it rests for 2 months before being hauled out of the dry husk and then going through weight, screen, density and color sorting.

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farm to cup

We get our beans from the farms and roast coffee daily. We truly are farm to cup.




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