Costa Rica - Finca VOO Red Catuai | Natural - Archived

Origin

• 🇨🇷 Costa Rica

Tasting notes

Character

• Funky
  20

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 smallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. in the Santos region. The mill provides a varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. 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. Finca VOO was acquired by the Solís Cordero family in 2022. It is located in Copey de Dota at an altitude of 2,000 meters and has all the ideal terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. conditions to produce a wonderful coffee with unique flavor notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.. The farm is managed sustainably, focusing on soil conservation and overall farm preservation. All family members are involved in various activities, from cultivation and crop care to processing and commercialization. For the second consecutive year, Café Solís & Cordero, with its CatuaíCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. from Finca VOO, has achieved first place in the experimental category. In this Natural processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. cherries are washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. with clean water and then moved to raised beds to dry for 19 days until they reach 10% humidity Recommendation: Rest time: 3 week Espresso: 1:2.2-2.4, 26-29s Filter: 1:15.5-16.7 90-92c