Hacienda Sonora has been in Alberto’s family for over a century, but it was in the 1970s that the land was planted heavily with coffee and the estate shifted fully into agricultural production. By the late 1990s, facing historically low prices, Alberto built his own mill and became an early pioneer of alternative processing methods such as honey and natural, as well as of experimenting with diverse varieties to elevate cup complexity.
In 2011, his son Diego joined as co-manager. Today, Sonora spans 80 hectares of coffee and 20 hectares of forest reserve, with more than 20 varieties in production—including SL28—and a reputation as an open, welcoming hub for coffee enthusiasts.
This SL28 microlot is naturally processed to emphasize fruit-forward complexity. Cherries are hand-picked, dried on patios for nine days, rested for three, then mechanically dried for uniformity. Once the ideal humidity is reached, the coffee rests in parchment for two months to stabilize and develop clarity.
Expect a lively and structured cup with notes of forest berries, berry jam, and candied orange with hints of florals.
Tasting Notes: Forest Berries | Berry Jam | Candied Orange