From the very first sip, notes of caramel and butter cookies stand out—sweet, comforting flavors that evoke simple, well-crafted baking. The profile is indulgent, smooth, and easy to enjoy, with a warm mouthfeel.
Subtle sweet citrus notes appear in the background, adding freshness, balance, and lightness. In the cup, it’s a smooth, well-balanced, and highly appealing coffee. You’ll want another one.
History
Vitali Solís is a 37-year-old coffee producer, trained as an agronomist and a coffee farmer by both heritage and conviction. After several years working as a field technician for large coffee companies, he decided to return to his community and take over the family land in Cacahoatán, Chiapas—an area known for its demanding climatic conditions.
The region experiences high levels of humidity throughout much of the year, posing a constant challenge for growing Arabica varieties. For this reason, many producers have opted for more resistant varieties or Robusta. Vitali, however, chose to take the risk and continue focusing on quality coffee, relying on his technical knowledge and careful farm management.
His approach combines observation, experimentation, and a clear ambition to improve. He is not satisfied with simple productions or short-term solutions. He took part in the Cafeología Award, where his coffee stood out among the top samples, demonstrating the potential of his work, although the lot had already been sold. Rather than discouraging him, this experience strengthened his determination to keep growing as a producer.
Vitali represents a new generation of coffee growers who see coffee as a long-term project—one where technique, effort, and consistency are just as important as the social and family context in which it is produced.
Varietal and process
This coffee was processed using a washed method, a deliberate choice aimed at highlighting clarity, cleanliness, and balance in the cup profile. Washed processing is especially demanding in humid regions like Cacahoatán, as it requires precise control over fermentation times and drying conditions.
After hand-harvesting, the cherries are depulped and undergo a carefully controlled fermentation designed to fully remove the mucilage without over-fermenting the beans. The coffee is then washed with clean water and moved to drying areas, where moisture reduction is carried out gradually and with great care.
This method allows the coffee to clearly express its varietal and origin characteristics. The result is a clean, well-structured cup with clear sweetness, soft caramel notes, balanced citrus, and a light-to-medium body that makes the coffee easy and enjoyable to drink.
In this case, the washed process does not aim for extreme complexity, but rather for precision and balance—reflecting Vitali’s technical approach and his commitment to honest, well-defined, and consistent coffees.
RECIPE
Use 17 grams of dose to extract 45 grams of final cup beverage in a time of 28 seconds
