COSTA RICA - Expected back in August

Hacienda Sonora in West Valley Costa Rica produces a honey-processed coffee with varying concentrations of fruit mucilage left on the bean during drying, unlocking a complexity of flavors including cherry, chocolate, and a hint of butterscotch. Enjoy this coffee in the comfort of your own home, either as a pour-over, french press, or drip.

Coffee Origin info:

The farm (Hacienda Sonora) is at 1,200 - 1,300 masl. Sonora’s coffees grow amongst indigenous trees and other diverse vegetation that provide a great environment for quality and improve the chemistry of soil that’s already naturally rich from volcanic ash. The Honey Natural is a blend of 50 percent black-honey processed coffee and 50 percent natural-processed coffee. Black honey process means that those coffee beans were processed with 100 percent of the mucilage still intact. Honey Natural was developed as an espresso base or single-origin espresso and is nicknamed “red gold” for the velvety crema it produces.