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Sarchimor / Natural

Name: Sarchimor / Natural
Brand: Hacienda Sonora
SKU: CR2602
Availability: InStock
Rating: 5.00 (0 reviews)

★★★★★

(0 customer reviews)

REF: CR2602

Hacienda Sonora has done it again. This naturally processed Sarchimor is a coffee that brings comfort and satisfaction to your palette.

PROCESS:

Natural

ALTITUDE:

1300 m.a.s.l.

SCA:

CROP:

2026

Costa Rica

Central Valley

Hacienda Sonora / Alberto & Diego Guardia

€21.00 /kg

In Stock

€21.00 /kg

Total: €21.00

In Stock

*price incl. VAT

DISCOUNT PER QUANTITY

Discount per Quantity

Quantity kg	Discount	Price
5 – 10	3%	€20.37
11 +	5%	€19.95

*Price changes per quantity will be added in the shopping cart

SHIPPING

Our parcels are delivered via DPD courier. No matter which EU country you live in, we will deliver it to you.

DESTINATION	UP TO 3KG	UP TO 10 KG	UP TO 20 kg	UP TO 31,5 Kg	DELIVERY TIME
ZONE A (Czech Republic, Lithuania, Slovakia, Hungary, Poland)	€5,40	€6,60	€7,80	€10,80	2-5 days
ZONE B (Austria, Netherlands, Latvia, Germany, Belgium, France, Luxembourg)	€7,20	€9,60	€12,00	€18,00	3-5 days
ZONE C ( Croatia, Denmark, Portugal, Slovenia, Bulgaria, Spain, Ireland, Romania, Sweden, Italy, Estonia)	€9,60	€12,00	€15,60	€24,00	4-8 days
ZONE D (Finland, Greece)	€14,40	€19,20	€24,00	€36,00	3-7 days
ZONE E (United Kingdom, North Ireland)	€19,20	€21,60	€24,00	€31,20	5 days

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PAYMENTS

We understand the importance of flexibility when it comes to payments.

Payment method	Payment details
Credit Card	As soon as you confirm your order, you will be redirected to a page with your individual details required for a bank transfer. The payment will be processed by Tpay.
	The payment will be processed by Paypal.

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Sarchimor / Natural

Flavors
Roasting Tips
Producer
Reviews (0)

€21.00 /kg

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Our coffee flavor profiles may vary as we consistently re-evaluate the quality of our coffees. Please keep in mind that coffee is an agricultural product, and its flavor notes can naturally evolve over time. Also, please remember that taste, especially in the context of such fragile product like coffee, is highly subjective! Our flavor notes reflect our individual interpretations during QC and shall be considered as guidance towards flavor groups rather than rigid and unquestionable coffee’s properties.

Roasting Tips

11.4%

Humidity

0.58

Water activity

Regardless of the region, our honey and natural Costa Ricans tend to roast pretty similarly. We recommend a fairly subtle approach from the beginning and building up the energy progressively through the roast in order to achieve demanded roast time. These coffees usually take the heat very efficiently, so watch out close to the first crack and don’t let your RoR to sky rocket if you want to be in full control.

Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.

Sarchimor was originally created as a variety built for survival, combining strong disease resistance with high productivity. For years it had a reputation for practicality over quality, but that story has completely changed. Today, when grown with care and processed well, Sarchimor can produce incredibly vibrant and complex coffees. Diego’s naturally processed Sarchimor is a perfect example of just how exciting this variety can be.

Location: Central Valley

Altitude (MASL): 1,300-1,825 m.a.s.l.

Varieties: catuai, caturra, H1, geisha, SL28, hybrids & experimental cultivars

Processing method: full honey, natural, experiments

Hacienda Sonora

Hacienda Sonora Estate has been in Alberto’s family for more than a Century. In the 1970s when Alberto took over the farm,
he began planting most of the land with coffee, and shortly after it became the main source of income.

In 1999 with historical low coffee prices, Alberto invested in a Mill to be able to maximize his quality, to do so he became a pioneer in very alternative processing techniques such as Honey and Naturals. Also became living proof of how different varietals could create different levels of complexity in the cup.

In 2011, Alberto’s son, Diego, joined the operation as co-manager. Nowadays, Sonora has more than 20 different varieties of plants in 80 hectares of coffee (+ 20 hectares of forest reserve) and is known to be a welcoming place forcoffee lovers.