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Santa Maria, Costa Rica

Santa Maria, Costa Rica

Iván Gerardo Solís’ unique anaerobic natural lot. An expression of innovative processing, resulting in rich mango like qualities.
Regular price £40.00
Regular price Sale price £40.00
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Character

Rich and textured, mango and cream.

Brewing

Espresso and filter.

Resting

Before brewing, rest beans for a minimum of 7 days for filter and 14 days for espresso.

Volume
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Perfecting a process.

Iván’s dedication to quality is one of many factors that have led to our new partnership. Iván has worked in coffee for 20 years. Most recently, he has been perfecting a unique anaerobic natural processing method, resulting here in an expressive lot with a rich mango sweetness.

Here, cherry is fermented in water for 108 hours within sealed containers creating anaerobic conditions. Following fermentation, cherry is laid on raised beds to dry for approximately 20 days. We hope you enjoy this very special coffee.

The Producer

Iván Gerardo Solís Rivera has been dedicated to everything coffee for over 20 years, including coffee growing, processing and quality control. Solis & Cordero Micromill was founded in 2018 by the Solís Cordero family to help support smallholders in the Santos region. The mill provides a variety of services including cherry processing, selling specialty coffee to international destinations, selling roasted coffee in Costa Rica, consulting on processing and quality control, and export services.

For smallholders working with Solis & Cordero, the mill helps them differentiate their coffee by maintaining farm-level traceability and by using innovative, quality-focused processing methods to further improve coffee. Iván and his family selectively handpick ripe, red cherry and deliver it to Solis & Cordero Micromill. At intake, cherry is inspected and washed in clean water. Then, cherry is fermented in water for 108 hours within sealed containers to create anaerobic conditions. Following fermentation, cherry is laid on raised beds to dry for approximately 20 days.

  • Production Data

    Produced by Iván Gerardo Solís
    Region - Santos
    Grown at 1650 masl
    Varietal - Caturra
    Harvest - March 2022
    Process - Anaerobic Natural

  • Anaerobic Natural

    Anaerobic fermentation occurs when oxygen is removed from the fermentation chamber. This is done by sealing the intact coffee cherries or the de-pulped cherries in containers with one-way valves and adding water. Coffee ferments for a certain amount of hours before being dried naturally.

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