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Ivan Solis, after twenty years with Coopedota, founded Solis Y Cordero to pursue a more personal and innovative approach to coffee farming. His family-centric farm welcomes visitors warmly and offers unique coffee experiences, with beans cultivated and dried on-site. By producing micro-lots from his farm and 40 neighboring farms, Ivan fosters community and collaboration. He champions innovative fermentations and uses a zero-water micro mill with raised beds and strategic shading to achieve distinct flavors, all while adhering to Costa Rica's environmental standards. Ivan's dedication to quality and vision is redefining coffee farming.
We taste notes of Plum, Dried Jasmine, and Date Sugar.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Slightly finer
Bloom: 1:2 for 30s
Total Brew: 3:05
TDS: 1.35
Extraction: 20.04%We recommend a continuous pour, keep this around 3:05 to highlight the dense sweetness.
Well-dialed cups of Aril highlight the unique fermentation and processing combination of this Panamanian gesha. With an extended Carbonic Maceration combined with a washed finish, you’ll find this coffee to be exceptionally bright and lively compared to more delicate expressions of gesha. The result is a flavor profile of ripe tropical fruit like pineapple and mango, with some strawberry-like sweetness. You should expect a crisp, clear expression of fruit flavor rather than a syrupy or heavy-bodied one. The brightness and clarity in the cup also allows the floral and slightly citric notes to shine all the way through to the aftertaste.
Los Bellotos Bernardina are defined by their rich sweetness and creamy texture. There’s also a unique and pleasant contrast between the upfront flavor profile and the finish. At the front, you’ll notice more fruit-forward notes of concord grape, kiwi, and green apple – sweetness and malic acidity pairing well together. Towards the end and into the aftertaste, the flavors transition to more caramel, cola, and hazelnut-like notes.
