Sonora Estate is a farm we can’t help but go back to year after year. The renowned estate's long-standing relationship with ST ALi green buyer, Lucy W, goes right back to the start of her green buying career, almost 20 years!, and is only getting stronger. Owned and operated by father and son duo, Alberto and Diego Guardia, Sonora Estates expertise lies in natural processed coffees, focusing almost exclusively on this processing style, and for good reason - they’re really damn good at it.
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, and 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 baked peachy flavors and rich caramel sweetness.
