RASPBERRY, VANILLA, HIBISCUS, FIG, CHERRY, FULL SYRUPY BODY, TARTARIC ACIDITY This coffee grows in an environment surrounded by exotic trees and other vegetation, providing great conditions for quality, as well as improving the chemistry of the already naturally rich volcanic soil. Thanks to the farm’s diverse ecosystem, many different species of birds and animals seek refuge here. Hacienda Sonora uses the most advanced farming practices in order to excel in quality and yield. SCA SCORE - 82.5 REST: 14-30 days from the date of roasting  

INTENSE FRUITY ACIDITY, WINEY AND RUMMY, COMPLEX TROPICAL FRUITS, INTENSE FLAVOR Coffee cultivation in Indonesia holds a 300-year-old history. Among the better-known coffee-producing regions are Sumatra, Sulawesi, Java, but also smaller islands such as Bali and Flores. Approx. 92% of the coffee production is in the hands of small producers using traditional techniques such as the semi-washed processing technique called "giling basah". As a result of this semi-washed process, the beans shimmer bluish and only have little acidity. They tend to have a full body and strong, spicy notes such as earthiness, tobacco, and herbs. SCA SCORE – 86.00 REST: 14-30 days from the date of roasting

NUTS, TOASTED CARAMEL AROMA, RICH BODY,  BALANCED ACIDITY,  DUTCH COCOA AFTERTASTE The cup resulting from the soil conditions, altitude and washed processing has a very good aroma, balanced acidity, full body, which combine to present a pleasant, sweet, chocolate aftertaste. SCA SCORE - 83.5 REST: 14-30 days from the date of roasting

MILK CHOCOLATE, FRUITY ACIDITY, WINEY CHARACTER, VERY SMOOTH AND BALANCED Due to the high elevation, these beans grow slower than usual and develop a higher density, building a very hard core. This is fostered through intense sun exposure during the day, while cold and moist winds cool down the area at night. Along with higher density comes a complex abundance of citric and fruitful aromas that let coffee from Huehuetenango rank as one of the best gourmet coffees in the world. SCA SCORE: 83.5 REST: 14-30 days from the date of roasting