Ivan Solis • Mosto-Natural-Processed Typica

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Tasting Notes

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Complex, juicy, and sweet

"This coffee is our third offering from Ivan Solis. Ivan is known most notably for his fermentations in his coffee, and this copey lot is his presentation of the mosto process. This technique is a fermentation method that involves resting the cherries in their own juices for 3 days before reaching the drying beds, working to most naturally amplify the flavor of the fruit. We haven’t had a coffee from Ivan processed this way so we’re excited to present it to you all! In the cup we get a complex presentation of candied fruit notes with a heavy emphasis on red fruits, such as cherry, raspberries, and honey crisp. On the nose you’ll pick up the slight essence of depth that fermentation provides, that paired with the fruit punchiness of the bean makes for sangria to hit the note on the tee. I really enjoy this coffee, especially as a flash brewed pour over."

- Jonathan

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Ivan Solis's Coffee Production

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Ivan is one of the most innovative coffee producers in Costa Rica right now. Drawing from his decades of experience in coffee production, as well as his knowledge as a certified Q-grader, Ivan is constantly looking for new and exciting places to take his coffee. And, because he operates his own wet and dry mill in-house, he is able to have total control over producing the best product possible from beginning to end. 

We got to see this first-hand when we visited him in Costa Rica recently. In addition to being one of the cleanest operations we’ve seen, we got to drive up into the mountains to see one of his farms, meet some of his pickers with their kids, and cup coffees with him. It was impressive. No less impressive was Ivan himself who, despite winning Costa Rica’s Cup of Excellence last year, was humble, always seeking ways to improve and make his coffee better. 

But none of that was the highlight of the trip. The week before we visited Ivan, I had given a bag of his coffee to one of our exporters in Guatemala, who cupped it shortly after we left. While I was with Ivan, they sent a note telling me that his coffee was so good–stunning even. Sharing that feedback with Ivan was such a special moment. 

What Ivan is doing in Costa Rica is unique to him–he’s even coined a name for a new processing method, the ‘candy natural’--which makes us all the more excited to share what he’s doing with the rest of the world.

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