COSTA RICA- Obata Honey

Alberto Guardia began growing coffee at Hacienda Sonora in the 1970’s. The 100-hectare farm sits at the foot of the active Poás Volcano in Costa Rica’s Central Valley. Sonora has a well-earned reputation for producing quality micro-lots featuring specific varietal and processing separation. This honey processed lot is made up entirely of the Obata variety, which is a cross between Villa Sarchi and Timor coffee varieties.

Impact:

Sonora is heavily focused on environmental and social impact. The farm uses 100 percent renewable energy that’s harvested on the farm and have also eliminated excess water usage by only employing the natural and honey processing methods. Sonora also provides free accommodations, including most household utilities, for each worker and their families in the farm’s houses.

Flavor profile 

The Costa Rica Obata Honey is complex, syrupy, and has layers of sweetness. Lighter roasts are bright and nuanced, with notes of orange marmalade, praline, and tropical fruit. Darker roasts are syrupy and thick, exhibiting notes of milk chocolate, toasted walnut and spice. This coffee is excellent as a pour-over, but would also work very well as a sweet and balanced single-origin espresso.