All here very happy to get this lot lined up and to be able to roast a lot from the famous Copey. We have particularly enjoyed lots from Koppi from Sweden, and were always left wondering whether we'd be able to get some in. Ivan Solis, his wife Leandra Cordero, and their brood of three won 1st place at the 2024 Costa Rica Cup of Excellence Experimental Category with coffees cultivated at Finca Voo, a remarkable ascent from taking the Top 2 rank in 2023 Overall.
This year we had the opportunity to work on one of their fantastic lots, and are honoured to have it on our offer list. High in sweetness and complexity, one that has hints of tropical fruits throughout, with the slightly musky and creamy nature of a papaya. Cooked apples, background spices and sweet pastry notes all combine with a chewy, fudgey and caramel like date finish. Sounds good doesn't it. Tastes even better.
COPEY
Solis & Cordero is a family-run project led by veteran producer Iván Gerardo Solís Rivera and his wife Leandra Cordero. After more than 20 years of experience in coffee cultivation, processing, and quality control, Iván established Beneficio Santa Fe in 2018 to process his own coffees and to provide services for smallholders in the Santos region.
The family manages several farms—including Finca Santa Maria, Cuatro Vientos (1,650 masl, 6 ha), and Finca Voo—and they focus on high-altitude cultivation of Catuai and Caturra.
Their portfolio ranges from traditional honeys and naturals to experimental fermentations (anaerobic processes of 72–92h, extended fermentations up to 144h, and cinnamon infusions), developed in collaboration with CormaCafe (Brazil) through their Selvatech fermentation inputs. This blend of tradition, family involvement, and innovative processing makes Solis & Cordero a key name in Costa Rican specialty coffee.
Finca Voo is situated at an altitude of 2,000 meters in the highlands of Copey de Dota, this farm benefits from a special microclimate, ideal conditions for growing traditional varieties like Catuaí.
Once harvested by trained pickers the coffee cherry are then rinsed with clean water and then they are directly laid out to sun-dry on raised beds for 19 days.
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(In partnership with Falcon)
