Ivan Solis - Anaerobic Washed
Meet the Producer | We'll say this about Ivan Solis: we've never seen his LinkedIn profile, but it's got to be pretty impressive. The son of multi-generational agricultural workers, Ivan has worked in food or coffee production in Costa Rica for practically his whole life. He gained extensive experience at two of the largest milling operations in the country before establishing his own wet mill in 2017. He's spent the better part of a decade exploring and experimenting with innovative processing techniques, and his pioneering efforts have earned him the respect and trust of hundreds of farmers in the Tarrazu region. Oh - and he's also been a a certified Q Grader since 2009!
That extensive resume is only made richer by the contributions of his sons, Joaquin and Javier, who clearly inherited their father's innovative spirit and tendency toward perfectionism. The last time some of these names showed up on our menu, it was for a uniquely processed "Candy Natural" Catuai lot, and you guys loved it. Today's release is similarly anaerobically fermented but processed as a washed coffee. We originally had this coffee in mind as a potential blend component for our super-special cocktail-themed series, but the end result is so lovely, we had to share it on its own.
Trust the Process | Upon arriving at the wet mill in Tarrazu, these coffee cherries were floated to remove any defects before being depulped and separated. Then were then transferred to an anaerobic environment to undergo fermentation before being laid out on raised beds to dry.
Take a Sip | It is often cited that anaerobic fermentation protocols in the coffee industry were first inspired by similar methods in the winemaking industry, and this cup certainly calls back to its source of inspiration. Notes of green apple and orange zest remind us of a crisp white wine, like a Croatian Graševina or a French Picpoul. There's also a distinct and delightful baked spice note, reminding us of cardamom spice cakes and Mexican hot chocolate.
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Origin | Santa Maria de Dota, Tarrazu, Costa Rica
Producer | Ivan Solis
Farm | smallholders in El Vapor community
Washing Station | Santa Fe Wet Mill
Process | Anaerobic Washed
Variety | Catuai
Elevation | 1500-1900 masl
Brewing Suggestions For Our Coffee At Home
“How should I brew coffee from Black & White?” We get this question a lot, and we love chatting about how folks can get the most out of the coffees we roast. But, since everybody’s gear setup, water sources, and preferences are different, we haven’t found a great way to post definitive brew guides for specific coffees.
We do have some tips that have seemed to help most folks, though…
First, our coffees do great with a bit of rest. In our cafes, we’ve discovered that things really start to shine at or after 14 days post roast. You certainly don’t have to wait so long, but you’ll notice the cup’s clarity increase over time. Clean, washed coffees tend to need less rest than funkier coffees that feature higher-impact fermentation methods (like naturals, anaerobic naturals, or co-ferments).
For espresso, we start all of our coffees at a 1:2 ratio with a brew time around 24 seconds. This recipe usually works great for year round coffees and single origin coffees with lower impact fermentations. Funky coffees often get the longer ratio treatment (sometimes up to 1:3), but your preferences may lead you elsewhere. We celebrate that!
For filter style coffee, we tend to like hotter (at or above 205F), faster (at or under 3 minutes) brews. Our roasting philosophy focuses on maximizing sweetness and solubility in all our coffees, so you’re probably safe applying your favorite recipe.
If you have more questions, feel free to shoot us a DM or email. We’re always here for curiosity. Oh! And don’t forget–if it tastes good, it is good.
Roasting all the coffee in Raleigh, North Carolina
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.