Costa Rica Solis & Cordero La Máquina “Honey Natural” Anaerobic - Gree - Bodhi Leaf Coffee Traders

Costa Rica Solis & Cordero La Máquina “Honey Natural” Anaerobic - Green

Country: Costa Rica
Region: Los Santos
Varietal: Caturra
Process: “Honey Natural” +Anaerobic Fermentation
Altitude: 1,550 MASL
Cupping Notes: Citrus Peel, Port Wine, Dragon Fruit
Recommended Roast:City to Full City
Good For: Auto Drip, Pour Over, Espresso

Description: 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.

Customer Reviews

Based on 4 reviews
Edwin Storz
C. R. La Maquina - I knew the honey natural anaerobic process would be an excellant quality, prot...

Easy to roast and excellent full bodied profile. Rich.

Chafic Hammoud
Let’s say, it’s funky

This is my second time buying and roasting this coffee selection using my bullet roaster. I usually take it to about 2 min beyond first crack and drop it. Usually get near 25% dev time. The flavor is unique. Fruity and full of flavor. I like it.

Excellent Anaerobic

I roasted this coffee to an end temp of 421F and the result in my pour over has an exceptional flavor. The combination of the fruity anaerobic processing and the natural bitterness of the coffee creates a spicy lightly fruited earthy tobacco like flavor and full bodied mouth feel. Interestingly at the cupping table, 24 hours after roasting, the coffee was exceedingly sour and undrinkable. Today, 14 days later, this coffee has pleasantly surprised me and my favorite anaerobic so far.

Fantastic Anaerobic

Anaerobics seem to be very subjective. This one is my opinion is fantastic. It reminds me of a fine whiskey that's been aged in wine barrels. You can really taste the fruity fermented wine like undertones and it has a nice body that is typical of a honey process. Definitely one of my favorite anaerobics so far.

farm to cup

We get our beans from the farms and roast coffee daily. We truly are farm to cup.

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