Costa Rica Sonora Honey Natural

We found dried strawberry, honey, and a nostalgic hint of Fruit Loops in the fragrance. Once brewed, the cup opens into juicy red fruits, brown sugar, cherry, raspberry, and milk chocolate. It reminded us of a raspberry milk chocolate bar and strawberry thumbprint cookies, with just the faintest touch of hazelnut and baking spice on the finish.

With a moderate body and vibrant fruit sweetness, this coffee is complex enough to keep things interesting while still being ridiculously easy to drink.

Roast Level: Medium

Hacienda Sonora sits at the foot of Costa Rica’s Poás Volcano in the country’s Central Valley. The family farm spans roughly 100 hectares, where coffee grows beneath shade trees alongside wild forest and other vegetation. The volcanic soil, diverse ecosystem, and careful attention to processing have helped make Sonora one of Costa Rica’s most respected specialty coffee farms. The farm is run by father-and-son team Alberto and Diego Guardia. Today, the Guardia family continues a multi-generation legacy of coffee production while focusing heavily on quality, innovation, and environmentally responsible farming.

And then there's the processing. This is a 50/50 blend of black honey and natural processed coffees, meaning the coffee seed was dried with different levels of the fruit still intact. The combination creates a cup that is incredibly sweet, fruit-forward, and layered, earning its nickname: “Red Gold.”

Processing: Honey Natural (blend of black honey and natural)

Growing Region: Carrillo, Central Valley; 1200-1300 MASL

Excellent for: Pour over, drip coffee, Chemex, espresso

Brewing Tips: We loved this coffee on a V60 and Kalita wave with a finer grind to bring out the red fruits and dessert-like aftertaste. This is a great coffee for espresso, with the honey natural blend being nicknamed “red gold” for the velvety crema it produces!