Hacienda Sonora has been part of the specialty scene since its early days, always leading in innovation through its various processing methods and plant varietals. The farm has more than 20 varieties in production, “SL28” being one of them. Besides having a nice and complex cup, SL28 is drought tolerant and has very good cup quality potential. The natural drying process used for this micro-lot enhances the various fruit notes that accompany the tropical flavors. Hacienda Sonora Estate has been in Alberto’s
family for more than a Century. In the 1970s when Alberto took over the farm, he began planting most of the land with coffee, and shortly after it became the main source of income. In 1999 with historically low coffee prices, Alberto invested in a Mill to be able to maximize his quality, to do so he became a pioneer in very alternative processing techniques such as Honey and Naturals. Also became living proof of
how different varietals could create different levels of complexity in the cup. In 2011, Alberto’s son, Diego, joined the operation as co-manager. Nowadays, Sonora has more than 20 different varieties of plants in 80 hectares of coffee (+ 20 hectares of forest reserve) and is known to be a welcoming place
for coffee lovers.

PROCESSING

The coffee beans are hand-picked and undergo floater separation before being pulped in a Penagos machine, which retains 100% of the mucilage. They are then dried on a patio for nine days. After this initial drying, the beans rest for three days in a warehouse at 14% humidity. They are subsequently mechanically dried for better uniformity, ensuring temperatures do not exceed 35°C. Once the coffee reaches a humidity level of 10.5%, it rests in parchment for two months before being sorted by weight,
screen size, density, and color.