This naturally processed coffee comes from Hacienda Sonora in Costa Rica—a farm that’s as rooted in history as it is focused on innovation. The estate has been in Don Alberto’s family for over a century. In the 1970s, he began planting most of the land with coffee, and by 1999—when prices were at historic lows—he doubled down on quality by building his own mill. That move helped him pioneer alternative processing techniques like Honey and Natural, long before they were trendy.
This lot is a Natural, meaning the coffee is dried with the fruit still on the bean, bringing out bold, juicy sweetness. The cherries are dried on black tarps over grass for 12 days, with constant care to keep temps low and drying consistent. After resting and a gentle final dry, the coffee is sorted and aged to lock in its vibrant character.
The result? A fruit-forward, expressive cup with notes of dragon fruit, strawberry cream, and soft florals.
Even cooler—Hacienda Sonora runs on 100% renewable energy, powering the entire coffee mill and even providing free electricity to some of the families who live and work on the farm. It's a place where tradition, sustainability, and innovation all come together—and you can taste that in every sip.
Here are the details:
Region:Carrillos Alto de Poás, Alajuela, Central Valley
