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Hacienda Sonora: The farm is located in the Central Valley of Costa Rica, at the foot of the world renowned, Poas Volcano. The average altitude is 1,200 m (or 3,900 ft) above sea level. The coffee grows in an environment surrounded by exotic trees and other vegetation, providing a great condition for quality, as well as improving the chemistry of the already naturally rich volcanic soil.
Our Process: Our cascara obtained from the dry-processed (also known as natural processed) coffee collected from the farm. In this process, the ripe coffee is dried on beds for 18-22 days and then finished with 42 days in coffee cellar. Then the cascara is separated, inspected, cleaned and packaged from the coffee bean.
Tasting notes: Sweet, fruity taste with notes of rose hip, hibiscus, cherry, red current, and mango.
Producer: Hacienda Sonora
Farmers: Alberto and Diego Guardia
Process: Dried on beds for 18-22 days and then finished with 42 days in coffee cellar
Region: Hacienda Sonora, Costa Rica
Altitude: 1,200 meters