This single-origin coffee from Hacienda Sonora in Costa Rica's Central Valley is grown at the foot of the Poás Volcano. The 100-hectare estate features shade-grown coffee within a diverse ecosystem that includes indigenous trees and protected forest reserve. The coffee is processed as a honey natural blend of 50% black honey-processed and 50% natural-processed beans. The black honey processing involves drying with 100% mucilage intact, creating natural sweetness and body. Tasting notes include apricot, Chardonnay grapes, and milk chocolate.
Gregorys Coffee was founded in 2006 by Gregory Zamfotis in New York City, growing from a single Manhattan location into a specialty coffee operation spanning more than 50 locations across multiple states. Zamfotis opened a dedicated roastery and commissary in Long Island City, Queens, in 2016, bringing production in house to maintain quality control at scale. The company comes from a family background in New York food and hospitality, and that heritage shows in its approach to service and consistency. Gregorys is a roaster that has managed to scale without abandoning the quality focus that defined it from the start.
