The Solis & Cordero project started in 2018 when Iván Gerardo Solís Rivera, along with his family, founded his own micromill. Apart from producing their own coffee, the aim of the family is to support smallholder farmers within the Los Santos area. Iván gained his extensive experience and know-how while working for CoopeDota, a big and well-known cooperative.

The mill offers a range of services, such as cherry processing, selling roasted coffee within Costa Rica, consulting on processing and quality control, and export services. For smallholders partnered with Solis & Cordero, the mill assists in distinguishing their coffee by ensuring farm-level traceability and employing innovative, quality-centric processing methods to elevate coffees’ quality and character.

And this very lot has been processed in a super interesting way! Hand-picked cherries were separated from floaters and washed with clean water. Then, they were thrown into sealed tanks for anaerobic fermentation, where mosto was added, at a ratio of 1 liter per 100 kg of cherries.
The fermentation process lasted 144 hours, after which the cherries were extracted and pulped. They then underwent a second, final anaerobic fermentation for additional 48 hours and dried on African beds.