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Ivan Solis, after twenty years with Coopedota, founded Solis Y Cordero to pursue a more personal and innovative approach to coffee farming. His family-centric farm welcomes visitors warmly and offers unique coffee experiences, with beans cultivated and dried on-site. By producing micro-lots from his farm and 40 neighboring farms, Ivan fosters community and collaboration. He champions innovative fermentations and uses a zero-water micro mill with raised beds and strategic shading to achieve distinct flavors, all while adhering to Costa Rica's environmental standards. Ivan's dedication to quality and vision is redefining coffee farming.
We taste notes of Plum, Dried Jasmine, and Date Sugar.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Slightly finer
Bloom: 1:2 for 30s
Total Brew: 3:05
TDS: 1.35
Extraction: 20.04%We recommend a continuous pour, keep this around 3:05 to highlight the dense sweetness.
Comments will be approved before showing up.
Dose: 21g
Ratio: 1:16.2
Grind: Neutral
Bloom: 1:2 for 30s
Total Brew: 2:50
TDS: 1.45
Extraction: 20.50%
The Villa Betulia Sidra dialed really quickly for us. We found the best dial to be a grind size around neutral combined with a 21g dose to produce a TDS of 1.45% and extraction of 20.5%. In general, I’m noticing that Sidra varieties taste great with a 21g dose. The higher dose amplifies the fruity and candy notes. This coffee tastes like candy when dialed well and should have a long, sweet, juicy aftertaste.
Dose: 21g
Ratio: 1:17
Grind: Coarse
Bloom: 1:2 for 30s
Total Brew: 3:15
TDS: 1.45
Extraction: 20%
This coffee is a fantastic expression of a “classic” gesha flavor profile. You should expect lots of delicate florals and positive tea-like characteristics with a medium-high acidity. Due to the delicate nature of this coffee, I would pay special attention to avoiding over-extraction, especially since gesha coffees can have a tendency to brew slowly. The extra 1 gram up-dose should give you enough flavor/body to offset a coarser grind.
Dose: 21g
Ratio: 1:17
Grind: Coarse
Bloom: 1:2 for 30s
Total Brew: 3:12
TDS: 1.39
Extraction: 19.8%
This coffee is a washed CM coffee, so you should expect high levels of acidity and sweetness that balance each other well, while the tasting notes are relatively delicate. Similar to Terroir, this coffee presents with a lot of floral notes, but features more sweetness in comparison. It should have a nice sparkling acidity alongside syrupy fruit, but subtle fruits like peach. Be sure to adjust your dial until you’re perceiving that lingering sweetness in the cup.
