Costa Rica, Alajuela Hacienda SonoraPicacho Coffee Roasters
Costa Rica, Alajuela
Single Estate Micro Lot
Notes: cherry, apricot, blueberry, caramel chocolate and cream
Roast: Light (City+)
Varietal: Red Obata
Elevation: 1800m absl
Process: Dry Processed (Natural)
Farmer: Diego and Alberto Guardia
This Hacienda Sonora Micro lot is a natural processed Red Obata coffee variety that produces an amazingly sweet and complex cup. Red Obata is cross between Timor and Villa Sarchi coffee varietals developed in Brazil and introduced to Costa Rica in 2014 by The Costa Rican Coffee Institute as a highly productive arabica variety with a high tolerance to rust a fungus that attacks coffee shrub leaves.
The Red Obata grows in an environment surrounded by diverse trees and other vegetation, providing excellent conditions for quality production and improving the chemistry of the already naturally rich volcanic soil. Thanks to the farm’s diverse ecosystem, many different species of birds and animals call the farm their natural habitat.
The farm’s micromill is at the heart of Hacienda Sonora next to a 150-year-old, fully-preserved traditional sugarcane press called a trapiche. All coffee from Sonora is processed using Honey or Natural methods to both obtain distinct sweetness in the cup and enhance the fruit notes that compliment the body of the cup profiles resulting from the different varieties grown on the farm.
Employing only Natural and Honey processing methods eliminates water usage and saves three gallons of water per pound of coffee that would have been used in Washed processing. 100% of the power consumed by the farm is generated from renewable energy sources on the property. Sustainable power is harvested from a natural freshwater stream with a special turbine known as a Pelton Wheel. This energy supplies power to the coffee mill and generates a portion of free electricity for workers living on the farm.
The Sonora Red Obata coffee is hand picked and rinsed for separation of floaters, and pulped in penagos keeping 100% of the mucilage intact. The lot is then patio dried for 9 days, before resting for 3 days at the warehouse at 14% humidity. Afterwards it is mechanically dried for better uniformity at temperatures that never exceed 95° f. The coffee is dried to a moisture level of 10.5%, before resting in parchment for a period of 2 months. In the final stage it is dry milled and sorted by weight, screen, density and color, and shipped in Grainpro.