At Gregorys, we’re always looking at coffee through a different lens. That’s why we’re excited to introduce a new single origin from Hacienda Sonora in Costa Rica’s Central Valley, grown at the foot of the Poás Volcano and shaped by one of the region’s most thoughtful, sustainability-driven farms.

About the Coffee
Grown in Costa Rica’s Central Valley at the foot of the active Poás Volcano, this coffee comes from Hacienda Sonora, a pioneering farm with over 45 years of coffee-growing history. Founded by Alberto Guardia, the 100-hectare estate is thoughtfully divided between shade-grown coffee, sugarcane, and protected wild forest reserve.

Coffee at Hacienda Sonora thrives among indigenous trees and diverse vegetation, creating an ideal environment for quality and soil health. The volcanic ash-rich land, combined with a carefully maintained ecosystem, supports vibrant plant life and provides a natural habitat for birds and wildlife, elements that contribute to the complexity found in every cup.

Renowned for its exceptional micro-lots and precise varietal and processing separation, Hacienda Sonora is also deeply committed to sustainability. The farm operates on 100% renewable energy generated on-site, powering both the mill and worker facilities while minimizing environmental impact.

About the Honey Natural Process
This Honey Natural coffee is a thoughtful blend of 50% black honey–processed and 50% natural-processed beans. In the black honey process, the coffee is dried with 100% of its mucilage intact, allowing natural sugars to deepen sweetness and enhance body. The result is a balanced cup with fruit-forward brightness, smooth chocolate notes, and a rich, layered finish.

Tasting Notes:
Apricot
Chardonnay Grapes
Milk Chocolate