Ivan Solis

Origin

Tasting notes

Character

• Experimental
  50
• Funky
  40

Excited to add another great coffee from the great Ivan Solis! Ivan began the process by first undergoing an anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. with mossto with a ratio of 1 liter to 100kg of cherries. The process takes 72 hours before the coffee hits the drying to beds for about 22 days until the desired humidity of 10% is reached. The end result is a cup tasting like raspberry, chamomile and orange with a juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method..