About this coffee

Ivan Solis has worked in coffee his whole life. For many years he worked at CoopeDota, a high volume cooperative, where he gained incredible knowledge for processing and identifying quality. With his savings, some help from financial institutions, and his family he went on to start Solis & Cordero Micro Mill in 2017. It truly is a family business that Ivan enjoys using as a tool to teach his children the meaning of earning and living and continuing the family tradition of coffee production. For surrounding farms, it also serves as a place to support coffee growers that Ivan met as a young man working at receiving stations.

After ripe cherries are hand-picked they’re floated to removed low density cherries. They’re then washed clean and transferred to tanks to ferment anaerobically, adding “mosto” (coffee juice and yeast from coffee fermentation) in the proportion of 20 liter for every 100kg of cherry, this fermentations lasts 96 hours. To finish, the coffee is pulped and then dried as a honey on African beds for about 17 days.

This is our first year working with the Solis & Cordero Micro Mill, and the coffees are really something special. We got a really unique, distinct, tropical note in both lots we selected, calling Dragon Fruit which we acknowledge is a risky call to make. Regardless, tasting notes are subjective, so taste it for yourself! Hopefully you love their coffee as much as we do.

Our roasting approach to this coffee was to hit it with intense heat in the beginning and fly through the drying and maillard phase to bring out the winey and fruity qualities of the coffee. We kept the development time short and fast (1:15), dropping the coffee at 408 F. We're really happy with the results and we think that this coffee will blow you away!