Region :               Los Santos
Farm :                    Solis & Cordero
Farmer :               Ivan Solis
Altitude :            1,800 masl
Process :             Natural Yeast – 96h Fermentation
Variety :              Caturra
Q Score :              87.5

Bold flavours, sweet, tropical, pineapple, papaya, bubblegum. 
Great representation of a well-executed advanced fermentation.

Coffee Bio:

Ivan Solis has worked in coffee his whole life. For many years, he worked for CoopeDota, where he gain incredible knowledge from processing and quality.

With his savings, some help from financial institutions, and his family they would go on to start Solis & Cordero micro mill in 2017. It truly is a family business that Ivan enjoys using as a tool to teach his children the meaning of earning a living and continuing the family tradition of coffee production. It is also in place to support many of those same coffee growers that Ivan got to meet while picking up coffee fruit from receiving stations as a young man.

Processing:

Hand-picked, floater separation. The coffee is fermented in cherry for 96 hours using “Mosto” in proportions of 200 liters per 1000kg of cherry. “Mosto” is a natural yeast that is extracted from the same fermentation of coffee. Then, it is dried in the sun on African beds for approximately 17 days.

Solis & Cordero Location: