Flavour profile: cherry, sangria, complex
Ivan Solis, a passionate coffee producer from Costa Rica, has built his reputation on innovation and a deep connection to his family’s agricultural heritage. With years of experience in the food and beverage industry, Ivan has become known for his experimental coffee processing techniques in the famous Tarrazú region. After earning his Q Grader certification in 2009, his fascination with flavor pushed him to explore new possibilities. In 2017, Ivan opened his own wet mill, where he began perfecting an inventive method he calls "Candy Natural." This process involves dry anaerobic fermentation of whole coffee cherries for four days, followed by drying on raised beds. What sets Ivan’s approach apart is the use of mosto—the fermented juice left behind after processing. By adding this juice to new batches of coffee cherries, Ivan jumpstarts the next round of fermentation, ensuring consistent and vibrant flavors across each harvest.
We find this coffee particularly complex and nuanced. We taste notes of red sangria, ripe cherry and tropical fruits.
Region: Tarrazu
Producer: Ivan Solis
Variety: Catuai
Height: 1850m
Processing: Candy Natural
TERMS AND CONDITIONS
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DELIVERY METHODS IN FINLAND
Pick-up from a Post Office parcel machine or from a Post Office pick-up point 5,90 €
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- delivery time estimate 1-2 working days from dispatch
Express parcel 8,80 €
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GLOBAL
DHL express worldwide / price calculated at checkout
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UPS / price calculated at checkout
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Deutsche Post / price calculated at checkout
- delivery time estimate 14 working days