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Alberto Guardia began growing coffee at Hacienda Sonora in the 1970s. The 100-hectare farm sits at the foot of the active Poás Volcano in Costa Rica’s Central Valley. Sonora has a well-earned reputation for producing quality microlots featuring specific varietal and processing separation. This honey-processed lot is made up entirely of the Obata variety, which is a cross between Villa Sarchi and Timor coffee varieties. Hacienda Sonora has a heavy focus on environmental and social impact—the farm uses 100 percent renewable energy that’s harvested on the farm and has also eliminated excess water usage by utilizing natural and honey processing methods. Sonora also provides workers and their families free accommodations, including most household utilities, in the farm’s houses.
The newest lot of Costa Rica Obata Honey offers a creamy body, balanced acidity, and deep sweetness that shines at every roast level. In lighter roasts, it’s bright and citric, with a snappy acidity and juicy body, featuring tasting notes of mandarin, orange blossom honey, toasted hazelnut, and raw sugar. Darker roasts reveal a round, creamy texture with a mellow acidity, showcasing rich flavors of brown sugar, burnt marshmallow, fudge, toasted almond, and graham cracker. Exceptional as a complex and layered pour-over or as a single-origin espresso, it delivers a coating mouthfeel reminiscent of chocolate ganache and caramel, making every sip truly indulgent.
Elevation: 1300-1400 MASL
Processing Method: Honey
Cultivar: Obata
Tasting Notes: Mandarin, Toasted Marshmallow, Nutella
Impact: Conventional
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