Costa Rica Coffee Origin - Hacienda Sonora Venecia Variety - Coffee Beans Suitable for Pour Over

Costa Rica Hacienda Sonora Venecia Honey

Costa Rica Hacienda Sonora Venecia Variety Honey Process

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Flavor: Orange, plum, lime, lemon peel, mulberry, honey, rich and smooth texture. FrontStreet Coffee recommends pour-over coffee.

Hacienda Sonora is a century-old estate, now jointly operated by father and son Alberto Guardia and Diego Guardia.

Located in Costa Rica's Western Valley (actually very close to the Central Valley, with some farmland extending into the Central Valley), the estate places special emphasis on environmental protection. Of its 100 hectares, 35 hectares remain preserved as pristine forest, while 20 hectares are dedicated to sugarcane cultivation.

What's even more remarkable is that all electricity used on the estate comes from its own hydroelectric power generation equipment. Surplus electricity is also provided free of charge to employees working on the estate. The entire estate functions like a small community, providing salaries, free accommodation, and medical services.

Hacienda Sonora is considered a pioneer in varieties and processing methods in Costa Rica. The various combinations of varieties and processing methods produced annually are highly sought-after treasures among European and American roasters.

For example, the Venice variety natural process featured this time achieved a high score of 95 points in Coffee Review in 2016. Even the honey process, which doesn't score easily, achieved 94 points. Its natural process product line is renowned in the market for juicy, wine-like notes, rich ripe fruit and floral aromas while maintaining cleanliness; the honey process features various fruit flavors along with the characteristic sweetness and rich texture typical of honey processing.

All coffee cherries produced at Hacienda Sonora are processed at its own micro-processing plant. Strict ripe fruit selection procedures are implemented during harvest, followed by meticulous attention to detail in every step according to different processing methods. Finally, rigorous manual sorting of defective beans is performed, which is the main reason why the cup profile is so richly layered yet maintains clarity.

This batch features the rare single-variety Venice (Venecia/Venice) variety. This is a rare variety developed in Costa Rica that may not yet be included in earlier variety lineage documentation.

This variety was discovered by a coffee farmer named Isidro Rodriguez in the village of Venecia, San Carlos, Alajuela province, at the foot of Poás Volcano in northern Costa Rica. It was named after its discovery location, Venecia village, similar to the naming convention of Villa Sarchi.

The Venice variety is a special variety selected from natural mutations of Caturra. In addition to preserving the excellent flavor characteristics directly inherited from the Caturra lineage, this selected mutation variety features slower fruit maturation and greater tolerance to heavy rainfall as its main characteristics, which were the primary reasons for its special preservation.

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