Producers/region: Diego Guardilla/Central Valley, Grecia, Costa Rica
Processing: Natural
Cultivars: Catuai, Caturra, Marsellesa, Sarchimor, SL28
Sundried coffee cherry husks
Impressions: Prune, honey, black cherries, honey. Did I mention the honey?
Hacienda Sonora sits at the foot of the Poas Volcano. The farm operates on 100% renewable energy generated by a hydroelectric generator that transforms rushing water into energy. The energy fuels the wet and dry mills and provides free electricity for everyone living and working on the farm. On the whole, Hacienda Sonora has shared its success generously, paying fair wages to all workers and bolstering the local community.
The farm and it mill cover approximately 100 hectares. Of those, 45 hectares are devote to shaded coffee lands. Coffee plants are surrounded by exotic trees and other native vegetation. This biodiversity promote soil health and maintains the nutrient-rich soil that helps grow dense, delicious cherry.
The remaining land has wil forest reserve growing on 35 hectares and 20 hectares for sugarcane, which has been grown on Hacienda Sonora's land for over 150 years.
— @sucafinaspecialty_europe
Front cover (the life of cascara): Grown on trees until ripe, picked and sundried, depulped (skin was removed while still alive), burnt with hot water until delicious.
Recipe: 25g of cascara, 500g of water 92-95°C. Let it sit in hot water for 10 minutes, then strain into your mug and enjoy.
Processing: Natural
Cultivars: Catuai, Caturra, Marsellesa, Sarchimor, SL28
Sundried coffee cherry husks
Impressions: Prune, honey, black cherries, honey. Did I mention the honey?
Hacienda Sonora sits at the foot of the Poas Volcano. The farm operates on 100% renewable energy generated by a hydroelectric generator that transforms rushing water into energy. The energy fuels the wet and dry mills and provides free electricity for everyone living and working on the farm. On the whole, Hacienda Sonora has shared its success generously, paying fair wages to all workers and bolstering the local community.
The farm and it mill cover approximately 100 hectares. Of those, 45 hectares are devote to shaded coffee lands. Coffee plants are surrounded by exotic trees and other native vegetation. This biodiversity promote soil health and maintains the nutrient-rich soil that helps grow dense, delicious cherry.
The remaining land has wil forest reserve growing on 35 hectares and 20 hectares for sugarcane, which has been grown on Hacienda Sonora's land for over 150 years.
— @sucafinaspecialty_europe
Front cover (the life of cascara): Grown on trees until ripe, picked and sundried, depulped (skin was removed while still alive), burnt with hot water until delicious.
Recipe: 25g of cascara, 500g of water 92-95°C. Let it sit in hot water for 10 minutes, then strain into your mug and enjoy.