Ivan Solis - Candy Natural
ROAST | LIGHT MEDIUM
ORIGIN | SANTA MARIA DE DOTA, TARRAZU, COSTA RICA
NOTES | TART MANGO, MIXED RED CANDIES, RED SANGRIA
Ivan Solis is an innovative and adventurous coffee processor in the Santa Maria de Dota subregion of Tarrazu, Costa Rica. When we learned about the processing innovations he is perfecting, we jumped at the opportunity to bring you this "Candy Natural." This is a coffee you are not going to want to miss!
Ivan comes from a long line of agricultural workers in Costa Rica. He has worked in the food and coffee production sector for almost his entire life. His experiences at two of the largest milling operations in Costa Rica have given him a unique perspective on coffee production and allowed him to meet hundreds of farmers in the Tarrazu region. He became a certified Q Grader in 2009 and has been operating his own wet mill (Santa Fe) since 2017. He is an expert producer and processor and is willing to try new things to produce some truly amazing coffees.
This "Candy Natural" is a bag-held anaerobic fermentation technique with an added twist. Mosto is essentially a bacteria "mother" left after fermenting coffee cherries. This sweet, funky juice contains microorganisms that kick-start the bag held fermentation. Each Mosto is different and will produce different flavor profiles in the coffee produced. Ivan must skillfully match the freshly picked coffee cherries of different varieties that come from nearby farms to the right Mosto profile. After 4 days of fermentation, the coffee cherries are placed on raised beds to dry in the sun. Keeping the cherries in a thicker layer on the raised beds slows the drying time. A slower drying time can increase the complexity and fruitiness of the resulting coffee, but careful attention is required to ensure there are no off-flavors produced.
Out of 3 Mosto fermented lots sent to us by Ivan, this "Candy Natural" profile stood out - it is incredibly complex and sweet. Initially, there is the tropical flavor of tart mangos. This initial brightness gives way to some wild flavors we can only describe as mixed red candies - lots of berries, lots of sweetness, lots of fun. There is some lingering booziness from the extended drying process of this coffee. If you've enjoyed our anaerobic naturals in the past, this will be an even more intense experience.
Farmers | Ronald Madregal Monge and Joaquin Solis
Washing Station | Santa Fe Wet Mill, owned and operated by Ivan Solis
Process | Candy Natural
Variety | Catuai
Elevation | 1500 - 1900 masl