Ivan Solis - Candy Natural

Regular price $20.00

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

Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

Brewing Suggestions For Our Coffee At Home

 

Kalita Brewer Recipe 

Start | 16:1 Ratio (25g coffee input 400g coffee output)

Total Brew Time | 3:00

Recipe |

1. Heat kettle up to around 195 F - 205 F

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35

5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/  time: 2:35

6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00

 

V60

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 2:45

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.

5. Let the entire bed go dry before adding second and final pour.

6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).

7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.

8. If done correctly, you should have a mini dome  instead of a flat bed of grounds.

 

Origami Dripper

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 3.00

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.

5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer /  time: 2:35.

6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.

 

Moka Pot  (1cup)

Start | 10:1 Ratio 

Grind | really fine ( as fine as your grinder will go)

Total Brew Time | 3.30

Recipe | 

1. Preheat 150g.

2. Pour water up to water release valve.

3. Put coffee in basket and level (tamp a little).

4. Put basket in water.

5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.

 

More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com