Costa Rica Sonora Colorado (Natural) Espresso

Rich & creamy. Sweet currants, pomegranate and hint of cinnamon in the finish.

  • Info

    Over the course of 45 years, Hacienda Sonora has built a well-known reputation for its commitment to quality micro-lots, processing and fulfilling their goal to leave a positive impact on the environment.

    This Caturra lot is grown at Colorado, a farm 10 miles from Sonora, at the base of the Poás and Barva volcanoes. The farm belongs to Roberto and Daniel Carranza, old friends of the Guardias, who have offered the Carranza brothers help regarding farming and harvesting techniques, to help improve quality. The coffee is milled at Sonora and processed naturally.

    Alberto Guardia began growing coffee at Hacienda Sonora 45 years ago. His son Diego was born and raised on Sonora and then left to earn a Mechanical Engineering degree at San Diego State University. After graduating, he worked for two years as a construction engineer in California, before deciding to return home to work with his father and improve and maintain the farm’s operation.

    All coffee at Hacienda Sonora is processed using honey and natural methods, with distinct sweetness and enhanced fruit notes present in the final cup. The farm’s micro coffee mill is built in the heart of Hacienda Sonora next to a traditional 150 year-old sugar cane mill that is preserved intact. All of the machines in the mill are tuned to perform in the best and most efficient manner, using 100% renewable energy harvested within the farm.

  • Technical Details
    • Producer: Alberto & Diego Guardia
    • Farm: Colorado
    • Wet Mill: Hacienda Sonora
    • Processing: Natural
    • Varieties: Caturra
    • Harvest: January - March 2018
    • Altitude: 1200 - 1300 masl
    • Region: Carrillos Altos de Poas, Alajuela
  • Espresso Recipe
    • 19.5g

      ground coffee dose

    • 26

      seconds brew time

    • 45g

      espresso shot yield

    • 94º

      brew temperature

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