Costa Rica Hacienda Sonora

In Costa Rica's Central Valley, Hacienda Sonora is nestled at the base of the active Poás Volcano. Of its 100 hectares, 65 are dedicated to shade-grown coffee, 10 to sugarcane, and 25 are a wild forest reserve.

Alberto Guardia began growing coffee at Hacienda Sonora 45 years ago. His son, Diego, born and raised on the farm, later pursued a degree in Mechanical Engineering at San Diego State University. After working for two years as a construction engineer in California, Diego returned to Sonora to work alongside his father and enhance the farm's operations.

Sonora’s coffee is cultivated among native trees and diverse vegetation, which enrich the soil with volcanic ash and create an ideal environment for growing quality coffee. This biodiversity also attracts a variety of bird and animal species. The farm is renowned for producing high-quality micro-lots with distinct varietal and processing separation, while also prioritizing environmental sustainability. All the energy used on the farm is 100% renewable, generated on-site to power both the mill and the electricity for workers.

The Honey Natural blend from Sonora consists of 50% black-honey processed coffee and 50% natural-processed coffee. In the black honey process, coffee beans retain 100% of the mucilage during processing. This dry-mill blend combines all of Sonora’s varietals and processing methods, resulting in an efficiently produced and exceptionally unique cup.