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Solis & Cordero Alto Canet Red Catuai Anaerobic Natural - Costa Rica - 2022
Solis & Cordero Alto Canet Red Catuai Anaerobic Natural - Costa Rica - 2022
Solis & Cordero Alto Canet Red Catuai Anaerobic Natural - Costa Rica - 2022
410.00TL

Solis & Cordero Alto Canet Red Catuai Anaerobic Natural - Costa Rica - 2022

On the nose: a strong bouquet of white flowers. Vanilla flower, gardenia, magnolia, sahlep, truffle and strawberry.

On the palate: Fresh, dried and cooked fruit flavors such as strawberry, raspberry, pink grape, dark cherry, blackberry jam, pear dessert, dried apple, and dried fig. Spices such as nutmeg, cardamom, clove, and black paper. It is reminiscent of baked, sweet and buttery flavors such as croissants and tarts.

This medium-bodied coffee has the sweetness of applesauce and is very complex. Reminiscent of oak aged Kalecik Karasi Wine.

This coffee was cultivated at Finca Alto San Pedro by Gilberth Rojas Monge. Red Catuai trees grow in optimal conditions at 1,850 meters above sea level in the Santos region of Costa Rica.

Solis&Cordero Micromill was founded in 2018 by the Solís Cordero family to help support smallholders in the Santos region. The mill provides a variety of services including cherry processing, selling specialty coffee to international destinations, selling roasted coffee in Costa Rica, consulting on processing and quality control, and export services. For smallholders working with Solis&Cordero, the mill helps them differentiate their coffee by maintaining farm-level traceability and by using innovative, quality-focused processing methods to further improve coffee.  

Harvest & Post-Harvest

Ronald and his family selectively handpick ripe, red cherry and deliver it to Solis&Cordero Micromill. At intake, cherry is inspected and washed in clean water. Then, cherry is fermented anaerobically in sealed tanks. Cherry ferments for 96 hours. Following fermentation, cherry is laid on raised beds to dry. It takes approximately 14 days for cherry to dry.  

Coffee Grade: SHB
Variety: Red Catuai
Processing Technique: Anaerobic Natural
Harvest Year: 2022
Producer: Ronald Madriga
Altitude: 1,900 m.
Farm/Station: Finca Alto Canet & Solis&Cordero Micromill
Region / Sub-District: Santos / Santa Maria de Dota
Supplier: Sucafina Specialty