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Costa Rica Sonora

Costa Rica Sonora

from 13.00

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. Thanks to the farm’s diverse ecosystem, many different species of birds and animals make their homes on the land.

Sonora has a well-earned reputation for producing quality micro-lots featuring specific varietal and processing separation. It also strives to have a positive impact on the environment and people that surround its business. All the energy consumed by the farm is 100 percent renewable energy that's harvested on the farm and powers the mill and electricity for workers.

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.

This Honey Natural is a dry-mill blend of all of Sonora's varietals and process styles. The coffees that go into this blend are processed more efficiently than others and create a very special cup.

Stats (for coffee nerds):

1,200-1,300 masl

Central Valley, Region

Arabica variety: Red Catuai, Yellow catuai, Venecia, Borbon, Geisha, Villalobos and Villa Sarchi

Milling process: Natural, Honey

Body: Smooth

Acidity: Winey

Tasting notes (for the rest of us):

Milk chocolate, Cran-Raspberry, Lemon acidity, Apricot

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