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.

This year’s harvest of Costa Rica Obata Honey is a delightfully effervescent and expressive coffee. In lighter iterations, the coffee is bright, nuanced, and rich with notes of white grape, honey and toffee. As a darker roast, the coffee has a syrupy body and a deep milk chocolate sweetness alongside notes of toasted walnut and brown sugar. At all roast levels, the Obata Honey is a delicious and versatile coffee. It can stand on its own as a complex pour over or as a sweet and chocolatey shot of espresso perfectly paired with milk.

Key flavor notes include:  White Grape, Milk Chocolate, Toffee

Process

Honey

Elevation

1300 - 1400 MSL

Cultivar

Obata