Costa Rica Ivan Solis Higueronal Anaerobic Natural Microlot- Espresso Roast Coffee Beans – 250g

Nestled within Costa Rica’s celebrated Los Santos region, Café Solís & Cordero cultivates exceptional specialty coffee across 40 hectares of high-altitude farmland in Copey de Dota and Santa María de Dota. Sitting between 1,650 and 2,000 metres above sea level, the farms enjoy cool temperatures and ideal growing conditions that encourage slow cherry development and outstanding cup quality.

Established in 2018 by Iván Solís Rivera, Alejandra Cordero Solano and Juan Castro Blanco, the family-run operation has built a reputation for producing traceable, high-quality coffees through a commitment to innovation and meticulous attention to detail.

Every stage of post-harvest processing is carefully managed to showcase each coffee’s unique character. From Natural and Red Honey to Candy Natural and Natural Anaerobic processing, the team employs precise fermentation techniques and controlled drying on raised beds and guardiolas to develop distinctive flavour profiles while maintaining consistency.

Sustainability and quality are central to the operation. With the capacity to process up to 10,000 bushels, Café Solís & Cordero oversees both wet and dry milling onsite, giving the team complete control from harvest through to export. Their local roasting brand, Sagaz Coffee, also supports Costa Rica’s growing specialty coffee scene by bringing exceptional coffees with vibrant citrus, fruit-forward sweetness and refined complexity to local consumers.

Driven by a passion for craftsmanship and a deep respect for their region, Café Solís & Cordero continues to demonstrate the innovation and dedication that define Costa Rica’s world-renowned specialty coffee industry.

Region: Los Santos, Costa Rica

Farm: Solis & Cordero

Total Crop Area: 40 Hectares

Variteal: F1 (Filial 1) – Hybrid Arabica

Grade: SHB

MASL: 1650-2000

Process: Natural Anaerobic

Brew Guide & Tasting Notes

Espresso

Try 21.5 g DOSE with 45g YIELD in 28-30 seconds. We are running the yield on this one a little longer and finding a syrupy sweetness with notes of hazelnut praline and yellow stone fruits.