Nestled at the foot of Costa Rica’s majestic Poás Volcano, Hacienda Sonora is a shining example of how innovation and tradition can coexist in harmony. The farm is powered entirely by renewable energy, thanks to an on-site hydroelectric generator that transforms the force of rushing rivers into electricity. This system powers the wet and dry mills and provides free energy for all workers and residents of the farm.
Spanning over 100 hectares, Hacienda Sonora dedicates 45 hectares to shaded coffee production, where exotic and native trees create a biodiverse environment that enriches the soil and nurtures healthy, dense coffee cherries. The remainder of the land includes 35 hectares of untouched forest reserve and 20 hectares of sugarcane fields part of the farm’s heritage for over 150 years.
More than just a coffee farm, Hacienda Sonora is a socially responsible operation that pays fair wages and actively supports the surrounding community.
This lot features Caturra, a natural mutation of the Bourbon variety, first discovered in Brazil in the early 20th century. Known for its compact size and productivity, Caturra became one of the most important varieties in Central America. Its small stature allows for denser planting and higher yields, while its flavor profile sweet, balanced, with gentle citrus notes has made it a standard for quality.
The downside? Caturra is more vulnerable to diseases like coffee leaf rust. But in the right hands like those at Hacienda Sonora it thrives.
Hacienda Sonora houses its own on-site micromill, allowing the team to process lots by variety and method, creating distinct microlots that showcase terroir and varietal character. All coffees from the farm are either Honey or Natural processed, minimizing water usage and reducing environmental impact.
This particular lot is naturally processed. After careful, selective handpicking, the ripe cherries are laid out to dry on raised beds or a sun-soaked patio. They’re turned frequently to ensure uniform drying and optimal flavor development.
