Welcome to the Odd Bean collection. This project started from the idea of wanting to find a home for all the beans in our roastery that are waiting for someone to enjoy them. At the end of every week, we end up with small batches of leftover coffee beans that are carefully packed and willing to wake you up in the morning.

This is one of our ways to pursue a no-waste lifestyle and to give a longer life to the so-called odd beans. <3

Earliest roast date: 21.11.2024

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A delightful dry-processed SL28. Sweet and syrupy, tasting like forest berries and orange peel. Slight hint of cinnamon throughout.

Origin: Costa Rica
Region: Central Valley
Producer: Hacienda Sonora

/ Alberto & Diego Guardia
Elevation: 1300-1825 masl
Variety:

SL28
Process: Natural

Roasted for: Filter, but also delicious as a light-roasted espresso


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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. They have been part of the specialty scene since its early days, always leading in innovation through its various processing methods and plant varietals. 

In 1999 with historical low coffee prices, Alberto invested in a mill to be able to maximise his quality, to do so he became a pioneer in very alternative processing techniques such as honey and dry-process. 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, SL28 being one of them, in 80 hectares of coffee (+ 20 hectares of forest reserve) and is known to be a welcoming place for coffee lovers.

Besides having a great and complex cup, SL28 is drought tolerant and has very good cup quality potential. The natural drying process used for this micro-lot enhances the various fruit notes.

The coffee is hand-picked and then placed in a patio to dry for 9 days followed by a 3 day rest at the warehouse. Afterwards, it is mechanically dried for better uniformity. Once the coffee reaches the desired humidity it rests in parchment for 2 months.