For the second year in a row, we’re working directly with Hacienda Sonora to source an incredible coffee lot. This year’s lot is 100% caturra, processed with the black-honey method and comes from the farm of Señor William Murillo. His plantation is just over 60 acres in size, and is almost entirely coffee. Don William, whose age we’d estimate as 70, has been working with and producing coffee his whole life.
During the harvest, William takes his ripe coffee cherries to Hacienda Sonora, which handles all of the coffee’s milling. Once the coffee is de-pulped, it is processed using the “black honey” method--which means not only that the sticky coffee fruit is dried on the beans--but it is dried on raised beds, covered with a dark tarp and agitated as little as possible. This process is the most labor-intensive of all honey-processing, and requires the highest degree of expertise. The process takes at least two weeks, and must be carefully monitored in order to insure that the coffees are not molding. When done correctly--as with this lot--the lack of light and agitation of the beans impart a rich, dark red-black color.
We are very honored to be working with Hacienda Sonora to showcase Sr. William’s coffee, and support his wonderful efforts--partly because coffee is his only source of income.
In the aroma, you’ll notice pleasant hints of chocolate, hazelnut and caramel corn. In the cup, the cocoa note persists, but is accompanied by red fruits such as redcurrant and red apple. Notes of toffee, nutmeg and toasted buckwheat carry the coffee into a pleasingly dry finish.
Town: San Miguel de Grecia, Alajuela
Region: West Valley
Elevation: 1600-1700 MASL
Process: Black Honey
Producer: William Murillo
Mill: Hacienda Sonora
Fragrance/Aroma: Chocolate, Hazelnut, Caramel Corn
Flavor: Cocoa, Red Apple, Sticky Toffee Pudding