Costa Rica Obata Honey

Alberto Guardia started cultivating coffee at Hacienda Sonora in the 1970s. This 100-hectare farm is located at the base of the active Poás Volcano in Costa Rica’s Central Valley. Hacienda Sonora has earned an excellent reputation for producing high-quality microlots, focusing on varietal and processing separation. This specific honey-processed lot features only the Obata variety, a hybrid of the Villa Sarchi and Timor coffee types. Hacienda Sonora is committed to environmental and social responsibility, utilizing 100 percent renewable energy generated on-
site and significantly minimizing water usage through natural and honey processing methods. Moreover, the farm offers free housing and most household utilities to its workers and their families.

Costa Rica Obata is a honey-processed coffee that reveals a layered complexity with an array of fruit and chocolate notes across different roast levels. At lighter roasts, it showcases golden honey sweetness with delicate floral hints of honeysuckle and chamomile tea. Crisp fruit flavors of green apple and white grape lend a refreshing clarity to the cup. As the roast moves to medium, the fruit evolves into honeydew, accompanied by layers of caramel and light brown sugar, resulting in a smooth, syrupy texture that balances gentle fruit with a rich, rounded character. In darker roasts, the profile deepens, revealing milk chocolate and semi-sweet cocoa, enhanced by subtle spice and a light earthy undertone. Throughout every roast level, this coffee maintains a consistent thread of honeyed depth and refined balance.

Country: Costa Rica
What we taste: Lighter roast: grape, chamomile, honey, molasses
Darker roast: apple, honey, maple syrup, chocolate

Elevation: 1,300-1,400 MASL
Varieties: Obata
Processing: Honey