Costa Rica | Hacienda Sonora | Red Bourbon | WASHED

Origin

• 🇨🇷 Costa Rica· Central Valley

Tasting notes

Farm : Hacienda Sonora Region : Central Valley Elevation : 1100 to 1600 masl Varietal : Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Process : WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Vibrant, panela sugar, toffee, milk chocolate, and red apple. Processing Cherry is pulped, fermented and washed removing all sticky mucilage. This creates a vibrant, sweet and clean cup. About: Diego Guardia is the new generation of coffee producer and exporter. When he’s not on the farm, you will see Diego ripping his finest cut-backs in the surf and strumming the guitar. Costa Rica is as well known for its fine speciality coffees, as it is for amazing warm water breaks. Diego is a university graduate in mechanical engineering. Now at the helm of the farm, Diego has created his own pre-drying system for processing coffee in all methods. This is similar to a large cooling tray from a coffee roaster. The premise is having the hot air blowing from the bottom of the tray to dry the cherries in their initial phase. The constant rotation of the tray also helps with the drying uniformity. This process helps save up to two days of drying which would traditionally be done on a concrete patio. After our trip to Costa Rica this year, Proud Mary will reinvest into the lab, the aim being to fortify some strong facilities for research and development on the farm. This includes sample roasting and quality grinders for roasted sample evaluation. Hacienda Sonora has seen many changes throughout its 100 years of operation. Owned and operated by Alberto (father) and Diego Guardia in the region of Central Valley (1100 to 1600 masl) the estate initially cultivated sugar cane as its major crop and source of income. Thanks to Alberto and Diego, Sonora has since been reinvigorated with a direction; speciality coffee. We are privileged to work with Alberto and Diego and present to you the Red Bourbon varietal via three processing methods - Washed, HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. and NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge..