Costa Rica - Ivan Solis - Cuatro Vientos | Modulación Aromática Natural - Archived

Origin

• 🇨🇷 Costa Rica

Tasting notes

Character

• Experimental
  50
• Funky
  40

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. In this Modulación Aromática 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. the 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. clean water before being sent to tanks for a 36 hour anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion.. It is then placed on raised beds to dry slowly for 22 days until it reaches 10% humidity. Recommendation: Rest time: 2-3 weeks Espresso: 1:2.1 - 1:2.3, 90c, 24-27s Filter: 1:15-16, 90c