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GOOD COFFEE, GOOD HUSTLE

Costa Rica | Hacienda Sonora / Honey

Costa Rica | Hacienda Sonora / Honey

Regular price $18.30 AUD
Regular price Sale price $18.30 AUD
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BEST SERVED AS 
// SWEET, DELICATE & RICH
REGION:
Alajuela Province, San Pedro do Poas

PRODUCER:
Hacienda Sonora Estate Farm & Mill
ELEVATION:
1200 - 1300masl
VARIETALS:
Red & Yellow Catuai, Venecia, Bourbon & Geisha
PROCESS:
Honey
TASTING NOTES:
Clove, Honey & Almond


FERMENTATION: 
The micro coffee mill is built in the heart of Hacienda Sonora next to a traditional 150-year-old sugar cane mill that is preserved intact. All machines in the mill are tuned to perform in the best most efficient manner, using the energy harvested within the farm.

Hacienda Sonora process all of our coffee using the honey and natural methods. Both of these methods require a lot more work and care than the traditional fully washed. However, it all makes sense when you taste the results in the cup. By playing and trying different techniques with these two methods, they have been able to obtain distinct sweetness, with all types of cacao and enhanced fruit notes that complement the body of profiles in different varietals.

Another important advantage is that they save great amounts of water by using the honey process. This method saves more than 3 gallons of water per pound of coffee. Natural processed coffee doesn’t need any water.

FARM:
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. Our 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 our land.

BREW RECIPE ESPRESSO
PRESSURE / Pre-infuse for 4s
TEMPERTURE / 94-97°
DOSE / 21g
BASKET / VST 22g
YIELD / 50-55ml
TIME / 28-32s
RATIO / 1:2.5

BREW RECIPE FILTER / V60
TEMPERATURE / 98-100c
DOSE / 22g
WATER TOTAL / 365g
BLOOM / 1:00
BREW TOTAL / 3:45
RATIO / 1:16.5


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