Introducing the Costa Rica Solis & Cordero Black Honey Red Catuai, sourced from the Los Santos region in the town of Dota. Grown on the Solis & Cordero Micromill estate at an altitude of 1750 masl, this coffee is made from the rare Red Catuai varietal and processed using the unique Black Honey method. The harvest season runs from October to March, and the coffee is graded as SHB. With cupping notes of black tea, citrus fruit, chocolate, and tropical fruit, this coffee promises a rich and complex flavor profile.
Costa Rica Solis & Codero Black Honey
Ivan Solis Rivera considers himself fortunate to have a family that inspires him to do what he loves best: cultivate great coffee. He purchased Finca Vara Blanca in 2020 and has been dedicated to producing high-quality specialty coffees ever since. He continues to be innovative and flexible in his processes and methods to ensure he’s always producing the highest quality coffees possible.
Solis&Cordero Micromill was founded in 2018 by the Solís Cordero family to help support smallholders in the Santos region. The mill provides a variety 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.
Harvest & Post-Harvest
Ripe, red cherry is selectively handpicked and delivered to Solis&Cordero Micromill. At intake, cherry is inspected and pulped. Parchment and remaining mucilage is transferred to raised drying beds to dry for 6 to 7 days. Parchment is raked frequently to ensure even drying. After 6 to 7 days, parchment is finished in drum dryers at 45 degrees Celsius until it reaches 10% moisture content.
