Ivan Solis • Candy-Natural-Processed Catuai

Origin

Tasting notes

Character

• Experimental
  50
• Funky
  40

In 2025, we had the opportunity to meet Ivan face to face and enjoy his coffees in his cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. lab. Ivan is widely known for his fermentation processing and took home Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. gold in the experimental processing category in 2024 and 2025, solidifying his reputation as “legit.” We have had anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. coffees from Ivan for a few years now, and this specific coffee really showcases his abilities as a producer. This bean embraces everything an anaerobic fermentation processed coffee can do, bringing in bright malic acidityAcidityThe 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. with funkyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. citrusy notes that coincide with cacao complexity in the finish. - Jonathan