Costa Rica Hacienda Sonora Diego Guardia Dwarf Caturra Natural
Costa Rica Hacienda Sonora Diego Guardia Dwarf Caturra Natural is a Costa Rica, Natural, t quite fit into our standard business model, such as experimental fermentations, rare coffee from S&W Craft Roasting.
In stock 30+ days
Details
- Origin
- Costa Rica
- Process
- Natural
- Variety
- t quite fit into our standard business model, such as experimental fermentations, rare
- Producer
- Alberto and Diego Guardia at Hacienda Sonora
Description
The Roaster's Select Program program allows us the flexibility to explore beans which don't quite fit into our standard business model, such as experimental fermentations, rare varietals, limited sized lots, and expensive treats. These beans will be available in very limited quantity, only as whole bean, and to keep the price point down and give more people a chance to try them, they will only come in a smaller bags. Please bear in mind, I'm not telling you these beans are 3x as tasty or 3x the value as our normal beans, these should be regarded as something interesting to try, or a special treat. The only reason we have these is that Nick wants to play with fun beans. These will be prepared in very small quantities, and added to inventory as they become available. To receive alerts when beans are added to inventory, follow us on Twitter @swroasting #SWSmallBatchWhat's in the cup? This bean requires heavy extraction. If you underextract it, it'll taste like a bush. If you push it hard enough, it will taste like mixed fruits on an oak barrel. Think like wine without the ferment.Will it Spro? I do not expect this one to lend itself to espresso well, it's pretty wild. If you turbo min it, maybe.Roast Color: 132.8 (higher is lighter)Roast Date: 1-8-26Recommended Minimum Rest: 2 weeksDwarf Caturra varietal grown by Alberto and Diego Guardia at Hacienda Sonora in Carrillos Alto de Poás, Alajuela. Natural process, dried in warehouse and mechanical (using renewable energy), 1300 masl.Sold in 100g bags.Brewmaster J's Notes and TipsS&W Hacienda Sonora Diego Dwarf Caturra Natural Costa Rica I got a clear green apple note along with sweet red berries and a candied sweetness in the caramel direction. My first cup was just mega green apple but that toned down after a week or so and the rest of the brew balanced out. This does run extremely fast in my brews. Most were under the 2:30 mark, but the cups were enjoyable so I chalked it up to the processing. Overall the funk aspect of this was relatively toned down and lots of fruit sweetness showed though. It still definitely tastes like a natural, but without being too overboard.Grind 4.5 ZP6Temp 92CBrewer V60-01Recipe 4 pour 15g/250g recipe 50/80/70/50 with a 45s bloom. Pour around 5g/s.More about the producer:Hacienda Sonora Estate has been in Alberto's family for more than a century. In the 1970’s when Alberto took over the farm he began planting the majority of the land with coffee and shortly after it became the main source of income. In 1999, with historical low coffee prices, Alberto invested in a Mill to maximize his quality. He then became a pioneer in alternative processing techniques at the time such as Honey and Naturals. Energy consumed by the farm is 100% renewable energy, which supplies power to the coffee mill and provides a portion of free electricity for some of the people who live and work at the farm.More about the process:At Hacienda Sonora, hand-picked cherries are first dunked in water for floater separation, before the beans are dried inside the fruit (rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees). The cherries are dried on a black tarp on top of grass for 12 days using different layers depending on the drying stage (always covered at night). These controls keep temperatures low which preserves cup quality and shelf life of the coffee. After 12 days, the coffee is moved to the warehouse to rest for 3 days (at 14% humidity) before getting a final dry in a mechanical dryer (which allows better uniformity) at temperatures that never exceed 35C. Once the coffee reaches a humidity of 10.5%, it rests for 2 Months before being hauled out of the dry husk and then going through weight, screen, density and color sorting.Don Alberto also became living proof of how unique varieties could create different levels of complexity in the cup. Nowadays, Hacienda Sonora has more than 20 different varieties of plants in 80 hectares of coffee (plus 20 hectares of forest reserve) and is known to be a welcoming place for coffee lovers.