Solis & Cordero

سوليس و كورديرو

Iván Gerardo Solís Rivera has been dedicated to everything coffee for over 20 years. This includes coffee growing, processing and quality control. In 2018 he started his Café Solis & Cordero project with his family and founded their own dry mill.
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.
This Anaerobic Natural lot is so sweet and sugary that owner Iván Gerardo Solís R. was inspired to name the process “Candy Natural.” 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 in sealed containers to create anaerobic conditions. Cherry ferments for 108 hours. Following fermentation, cherry is laid on raised beds to dry. It takes approximately 20 days for cherry to dry.

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    Process: Anaerobic Natural
    Variety: Red Catuai
    Cupping Score: 86.75
    Weight: 69kg Bag
    Notes: Cacao Nibs, Mango, Strawberry