Costa Rica - Diego Guardia H1 Natural - Grand Cru #7
Region : Costa Rica
Farm : Central Valley
Varietal : H1
Altitude : 1 300 m
Process : "Piramide" Natural
Tasting notes : Pomegranate, green apple, lemon custard
TASTING
A call to maturity.
A coffee of exceptional sensory depth — among the most remarkable we’ve ever roasted at Nektar. The kind of coffee that truly deserves the Grand Cru title.
The cup opens with a bright citric acidity reminiscent of pomegranate and red berries, followed by a burst of green apple supported by a malic acidity evocative of concord grapes. It finishes with a creamy, almost pastry-like texture and a lactic acidity that brings to mind lemon custard. This profile gracefully combines three types of acidity, each brought out beautifully depending on the chosen brew method. A hint of spice occasionally lingers in the finish, like a comforting berry tart touched with four-spice.
ORIGIN
Perched at 1300 m above sea level, Hacienda Sonora is run by Alberto Guardia and his son Diego — two of Costa Rica’s most meticulous and innovative producers. This lot features H1, a hybrid of Sarchimor and Rume Sudan, bred to offer both disease resistance and excellent cup quality.
The “pyramid” method used here involves piling the cherries into small mounds on the patio at night. This micro-environment retains heat, gently extending natural fermentation during the region’s cool evenings. After 15 days, the cherries are moved to raised beds for final drying, until the perfect moisture level for bagging is reached. The result is a coffee with a truly singular aromatic signature.
BREWING
This coffee doesn’t just display complexity — it reacts, evolves, and reveals itself through the hand of the brewer. Every recipe draws out a different side of its personality. Whether in espresso, latte or filter, it responds with clarity and brilliance, offering a unique interpretation with every cup. It’s a living coffee — made to be explored, understood, challenged. A true sensory playground.
Espresso – Turbo shot: an explosion of pomegranate and citrus, with sharp acidity and a silky texture. The intensity recalls lemon yogurt.
Espresso – classic (with milk): in a 1:2 ratio (26–28 sec), it shows its full roundness. Milk brings out concord grape and warm spice, for a latte that’s rich and comforting.
Filter – fast/aggressive (Sibarist, fine grind, hot water): a vibrant cup dominated by pomegranate, cranberry and baking spices.
Filter – slow/gentle (Kalita, 88–90 °C): a more malic, textured profile, highlighting green apple and grape with a warm, spicy finish.
This lot invites experimentation. Take your time, it will surprise you.
Brewing parameters :
Espresso turbo-shot
Dry Coffee: 18g
Coffee in the cup: 54g
Time: 20sec.
Espresso classic
Dry Coffee: 18g
Coffee in the cup: 35g
Time: 26sec.
Filter
15g of coffee for 215ml of water at 92C