Costa Rica - Ivan Solis - Cuatro Vientos | Modulación Aromática Natural
Iván Gerardo Solís Rivera has been dedicated to everything coffee for over 20 years. This includes coffee growing, processing and quality control. He worked for years at two of the largest milling operations in the country before starting his Café Solis & Cordero project with his family, founding their own dry mill in 2018.
A certified Q-grader since 2009, he has spent the last decade or so experimenting with innovative processing techniques.
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.
In this Modulación Aromática Natural process the cherries are washed clean water before being sent to tanks for a 36 hour anaerobic fermentation. It is then placed on raised beds to dry slowly for 22 days until it reaches 10% humidity.
Recommendation:
Rest time: 2-3 weeks
Espresso: 1:2.1 - 1:2.3, 90c, 24-27s
Filter: 1:15-16, 90c
Original: $2.94
-65%$2.94
$1.03More Images
Costa Rica - Ivan Solis - Cuatro Vientos | Modulación Aromática Natural
Iván Gerardo Solís Rivera has been dedicated to everything coffee for over 20 years. This includes coffee growing, processing and quality control. He worked for years at two of the largest milling operations in the country before starting his Café Solis & Cordero project with his family, founding their own dry mill in 2018.
A certified Q-grader since 2009, he has spent the last decade or so experimenting with innovative processing techniques.
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.
In this Modulación Aromática Natural process the cherries are washed clean water before being sent to tanks for a 36 hour anaerobic fermentation. It is then placed on raised beds to dry slowly for 22 days until it reaches 10% humidity.
Recommendation:
Rest time: 2-3 weeks
Espresso: 1:2.1 - 1:2.3, 90c, 24-27s
Filter: 1:15-16, 90c
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Description
Iván Gerardo Solís Rivera has been dedicated to everything coffee for over 20 years. This includes coffee growing, processing and quality control. He worked for years at two of the largest milling operations in the country before starting his Café Solis & Cordero project with his family, founding their own dry mill in 2018.
A certified Q-grader since 2009, he has spent the last decade or so experimenting with innovative processing techniques.
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.
In this Modulación Aromática Natural process the cherries are washed clean water before being sent to tanks for a 36 hour anaerobic fermentation. It is then placed on raised beds to dry slowly for 22 days until it reaches 10% humidity.
Recommendation:
Rest time: 2-3 weeks
Espresso: 1:2.1 - 1:2.3, 90c, 24-27s
Filter: 1:15-16, 90c
