Hacienda Sonora Estate has been the heart of Alberto’s family for over a century. When he took over the farm in the 1970s, he transformed the land, dedicating most of it to coffee cultivation, which quickly became the farm’s main source of livelihood. In 1999, facing low market prices, Alberto chose to invest in quality and innovation by building his own mill and exploring alternative processing methods like Honey and Natural, demonstrating how each variety can tell its own story in the cup.
Later, his son Diego joined the operation with a vision to honor the family tradition while introducing new approaches to further elevate the farm’s quality and reputation.

Today, Sonora cultivates over 20 varieties across 80 hectares, with Victoria 14 standing out—a variety that, thanks to its ideal altitude and climate, offers a fullbodied profile with notes of caramel, toasted nuts, and subtle red fruit, wrapped in a soft, velvety acidity. Hacienda Sonora is much more than a
farm; it is a sanctuary where tradition, passion, and innovation intertwine to create a unique experience in every cup.

PROCESSING:

The coffee is carefully hand-picked and first goes through floater separation, then dried with the fruit still intact. The cherries are spread out on black tarps for 12 days, with layers adjusted throughout the drying
process to ensure proper airflow—always covered at night to protect them from moisture. After drying, the coffee rests in a warehouse for three days at 14% humidity before receiving a final, controlled drying in a mechanical dryer, where temperatures never exceed 35°C. Once the beans reach a stable moisture level of 10.5%, they are rested for two months. Finally, the coffee is hulled and meticulously sorted by weight, screen size, density, and color to guarantee consistency and quality.