In Costa Rica's Central Valley, Hacienda Sonora sits at the foot of the celebrated Poás Volcano. On this 100-hectare farm, 65 hectares are dedicated to shade coffee, 10 hectares to sugarcane and 25 hectares are wild forest reserve.
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.
Coffee Exporter, Ceca
In 2010, Diego began to also work for Ceca, InterAmerican’s “sister” company in Costa Rica, to focus on its micro-lot program. The same year, the Palmichal Micro-Mill opened and began processing from 5- to 100-bag lots from 30 specific farms.
Ceca traditionally sources SHB, Fancy SHB and Tarrazu green coffee from more than 2,000 coffee growers in the Tarrazu region. It also has a nursery program that experimented with planting 350,000 plants in 2016, using high-quality, rust-resistant varieties.
Colorado is a farm 10 miles from Sonora, at the base of the Poás and Barva volcanoes. The farm belongs to brothers Roberto and Daniel Carranza, old friends of the Guardias, who have offered the Carranzas help regarding farming and harvesting techniques, to help improve quality.
This Colorado Black Honey was grown at Colorado and milled at Sonora, in the black honey processing style. Roberto and Daniel are very excited about their coffee business and are looking forward to growing in volume and varietals. At InterAmerican, we're also excited to see this relationship, and Finca Colorado, growing!
Cupping notes: Orange, peachy, floral, glossy, balanced. (8/22/18)