We have a special place on our hearts and our shelf for Hacienda Sonora. We were one of the first companies in Canada to roast and sell Diego's coffee. We also had a chance to meet Diego in Montreal which solidified our relationship. Knowing Diego and how much he cares about his coffee and his staff really make us want to carry Diego's coffee every year. Plus... his coffees are dynamite.

Hacienda Sonora aims to progress specialty coffee in Costa Rica by working with more than 20 varietals and several unique processing methods. These evolving tactics plus impeccable organization and dedication to sustainability makes this one of the most progressive farms in Costa Rica. The farm has been in the Guardia family for more than 100 years but has focused exclusively on specialty coffee since 1999. 

Hand-picked, floated and separatied the cherries were dried inside the fruit The cherries are dried in black tarp for 12 days using different layers depending on the drying stage (always covered at night). Then the coffee rests for 3 days in the warehouse (at 14% humidity) before getting the final dry on a mechanical dryer (which allows better
uniformity) at temperatures that never exceed 35C. Once the coffee reaches a
humidity of 10.5% it rests for 2 Months before being hauled out of the dry husk
and then going through weight, screen, density and color sorting