New Freewheeling coffee from Costa Rica. This is a delicious, sweet coffee. Ideal for v60 bringing out the brightness, and a great vibrant espresso. Our preference is without milk but of course, as always, we leave that to you!
Little more about this coffee:
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 focuses 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 Higueronal;
Oscar Antonio Ureña Ureña began cultivating coffee in 2008 and has since focused on experimenting with resilient new varieties—such as those in this F1 lot—to reduce input costs while also exploring exciting new flavor profiles. F1, or Filial generation 1, refers to the first generation of controlled hybrids; while these plants are not genetically stable, they offer strong resistance to pests and diseases along with unique cup qualities. On his farm, Oscar and his family selectively handpick ripe cherries and deliver them to the Solis & Cordero Micromill, where they undergo careful processing: cherries are washed, then fermented anaerobically in sealed tanks for 96 hours, before being transferred to raised beds for drying over about 18 days.
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Process: Anaerobic Natural
Farm: Higueronal
Location: Tarrazu & Central Valley, Costa Rica
Altitude: 1500-2000 mail
Flavour Profile: Lemon brightness, cocoa, watermelon
New Freewheeling coffee from Costa Rica. This is a delicious, sweet coffee. Ideal for v60 bringing out the brightness, and a great vibrant espresso. Our preference is without milk but of course, as always, we leave that to you!
Little more about this coffee:
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 focuses 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 Higueronal;
Oscar Antonio Ureña Ureña began cultivating coffee in 2008 and has since focused on experimenting with resilient new varieties—such as those in this F1 lot—to reduce input costs while also exploring exciting new flavor profiles. F1, or Filial generation 1, refers to the first generation of controlled hybrids; while these plants are not genetically stable, they offer strong resistance to pests and diseases along with unique cup qualities. On his farm, Oscar and his family selectively handpick ripe cherries and deliver them to the Solis & Cordero Micromill, where they undergo careful processing: cherries are washed, then fermented anaerobically in sealed tanks for 96 hours, before being transferred to raised beds for drying over about 18 days.
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Process: Anaerobic Natural
Farm: Higueronal
Location: Tarrazu & Central Valley, Costa Rica
Altitude: 1500-2000 mail
Flavour Profile: Lemon brightness, cocoa, watermelon
Tasting Notes
Clean
Sweet and well-balanced
Caramel and lemon citrus brightness
Juicy pineapple / yello fruit notes.
Origin
Tolima Colombia
Process
Washed
Fermentation
Owner
Collective
