From Costa Rica’s renowned Los Santos region, this high-altitude coffee is produced by Café Solís & Cordero. Its carefully managed anaerobic process brings out a vibrant and complex cup profile.
Founded in 2018 by Iván Solís Rivera, Café Solís & Cordero is a beacon of innovation in the Los Santos highlands. This lot utilizes a meticulous Natural Anaerobic method, a post-harvest technique that amplifies the inherent characteristics of the F1 Varietal:
- Oxygen-Free Fermentation: Cherries undergo extended fermentation in a multi-day anaerobic environment.
- Sugar Concentration: Grown at staggering elevations between 1,650 and 2,000 MASL, the cherries ripen slowly to concentrate complex sugars.
- Raised Bed Drying: Following fermentation, the coffee is carefully dried on raised beds to ensure a clean and intensely flavourful cup.
