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Diego is a surfer living the Pura Vida lifestyle of Costa Rica in Alajuela, a small town in the hills outside San Jose. Diego embodies a maverick spirit, taking over his father's farm, which was initially dedicated to practical crops like sod and houseplants. Under Diego's leadership, Hacienda Sonora has become a powerhouse, pursuing excellence and sustainability.
The Milenio variety, a hybrid of Sudan Rume and Sarchimor, blends delicate profiles with rust resistance. This experimental variety offers unique traits, setting it apart in the coffee world.
We taste notes of Cherry Cordial, Chocolate, and Tropical Fruits.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Neutral
Bloom: 1:2 for 30s
Total Brew: 3:10
TDS: 1.35
Extraction: 20%We recommend a continuous pour for a more lively cup
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Dose: 21g
Ratio: 1:16.2
Grind: Slightly coarse
Bloom: 1:2 for 30s
Total Brew: 3:20
TDS: 1.36
Extraction: 19%
You should expect lots of delicate florals and positive tea-like characteristics with a medium-high acidity. Due to the delicate nature of this coffee, I would pay special attention to avoiding over-extraction, especially since gesha coffees can have a tendency to brew slowly. The extra 1 gram up-dose should give you enough flavor/body to offset a coarser grind.
Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 2:55
TDS: 1.38
Extraction: 20%
Being a naturally processed coffee, make sure your dial emphasizes the full body of this coffee as well as its strawberry candy and tropical fruit notes.
Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 3:30
TDS: 1.38
Extraction: 20.20%
When well dialed, this coffee exhibits a vibrant acidity with very sweet profiles.
