Sonora, an ancient manor in Costa Rica, how does suntan Kaduai coffee taste?

Sonora Manor has produced coffee in Carillo, Alajuela, Costa Rica, for five generations. Today, producer Diego Guardia runs the farm and combines the wisdom of his family's coffee producers with a forward-looking way of thinking.

In addition to running his own farm, Diego works for CECA, one of Costa Rica's main specialty coffee exporters. This gave him a deep understanding of the operation of the family estate with his own factory, as well as the operation of the larger Palmichal factory, which also has a relatively new micro-factory inside the Palmichal factory, which is used to deal with the micro-land of farmers around the community.

At Sonora Manor, Diego started coffee production from an organized and organized point of view. The farm's 100 hectares of land is distributed in a vast forest reserve, several hectares of sugar cane and more than half of the shady coffee. Because he knew the inside and outside of the farm, he grew up surrounded by coffee production, and he and the farm team planted, trimmed, harvested and managed the farm plots, and kept detailed records of all agronomic and processing stages. Coffee is ready to provide samples to buyers.

In recent years, the farm has focused on sun processing to reduce farm water consumption and add dynamic flavor to the final coffee. The farm grows Catuai and Obata varieties as well as Bram cups in many batches to carefully select the varieties to be provided to customers. The Diego and Sonora farm teams maintain complete records of each batch from the field to the factory until it is sewn into bags for transportation.

Each bag of coffee from Sonora Manor is more than 150 years old, but perhaps more important than the respect for coffee in the past is the consideration of the production process for the future, as well as the generation of renewable energy from the farm and the conservation of natural resources. and have the least impact on the surrounding natural environment.