This coffee is from Hacienda Sonora farm in Costa Rica, a progressive farm that has been in the Guardia family for over 100 years and has focused on specialty coffee since 1999. The farm works with more than 20 varietals and several unique processing methods. This Bourbon variety coffee is naturally processed. Hand-picked cherries are floated and separated, then dried inside the fruit on black tarps for 12 days using different layers depending on the drying stage and covered at night. The coffee rests for 3 days in the warehouse at 14% humidity before final drying in a mechanical dryer at temperatures not exceeding 35°C. Once reaching 10.5% humidity, it rests for 2 months before being hulled and sorted by weight, screen, density, and color.
