Another gem has arrived from the Beansmith roastery – this time it's naturally processed coffee from Costa Rica. In your cup, you will be greeted by juicy notes of white grapes and nectarines, which smoothly transition into a sweet finish reminiscent of caramel cookies. The full, rounded body and beautifully balanced fruity sweetness make this coffee the ideal choice for anyone who loves a bold yet elegant espresso.
Hacienda Sonora is located at the foot of the Poas volcano in Costa Rica's Valle Central region. The farm uses 100% renewable energy produced by a hydroelectric generator that converts flowing rivers into energy. This energy powers the processing station and provides free electricity to everyone who lives and works on the farm. Overall, Hacienda Sonora generously shares its success, paying fair wages to all workers and supporting the local community's economy. The farm and station cover an area of approximately 100 hectares. Of this, 45 hectares are shaded coffee land. The coffee trees are surrounded by exotic trees and other native vegetation. This biodiversity promotes soil health and keeps the soil rich in nutrients, which helps to grow dense and delicious cherries. The remaining land is home to a 35-hectare wild forest reserve and 20 hectares of sugar cane, which has been grown on the Hacienda Sonora estate for over 150 years.
Thenatural method is often used in areas with water shortages, particularly in Africa and dry regions of Latin America, such as Brazil. In dry processing, the cherries are spread out on concrete slabs or beds and dried in the sun or using dryers. The coffee is turned regularly to prevent mold and unwanted fermentation. Once drying is complete, the husk is mechanically removed in a dry mill. Dry processing adds characteristic flavor elements to the coffee that are independent of variety and terroir. Properly executed drying brings fruity notes and a creamy body to the cup.
- Altitude: 1200–1300 m above sea level.