SINGLE ORIGIN SONORA OBATA
APRICOT JAM | BUTTER
COUNTRY: Costa Rica
REGION: Central Valley
Sonora Estate is a world-renowned farm we’ve been working with now for almost eight years—going right back to the start of our green bean buyer, Lucy Ward’s career. Owned and operated by the father and son duo of Alberto and Diego Guardia, Sonora Estate are naturals at naturals, focusing almost exclusively on this processing style—and they’re damn good at it too.
Obata is a hybrid developed at the IAC (Instituto de Agronomia de Campinas) in Sao Paulo, Brazil, emerging as a prime fighter in the never-ending battle against leaf-rust disease and climate change. There is a long genetic history behind Obata, beginning with the original Timor hybrid, a natural and spontaneous hybrid, crossed with Villa Sarchi. This was followed by crossings with Sarchimor and Mundo Novo, which after several attempts led to the Tupi hybrid. Tupi was crossed with Red Catuai, finally leading to Obata. This cross is around 95% Arabica, with the remaining 5% Robusta (though you can’t even notice it!) This kind of genetic work can take decades—in this case, 35 years—but is so important to ensuring a future for coffee with the challenges ahead for our industry.
Sonara Estate has earned a stunning reputation through skilled specialisation in honey and natural processes. This coffee is another incredible example of that skill, oozing apricot jam and buttery goodness.