Ivan Solis

Tasting notes

Character

• Experimental
• Funky

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..