TECHNICAL DETAILS
Origin: Costa Rica, Santa Maria, Copey de Dota
Process: Natural
Altitude: 2000 masl
Varietal: Typica
Producer: Ivan Solis
Harvest: 2024
Tasting notes: blueberry, plum, maple
WHY WE LIKE IT
Aurora is a sweet, creamy-bodied coffee with notes of sweet plum and maple syrup. It closes with a bright, lively acidity that makes it both refreshing and complex, enhancing the flavor experience.
This is an excellent coffee to drink alone and enjoy all its depth. If you drink it with milk, its sweet creaminess will be accentuated.
RECIPE
For filter:
We use 20 grams of ground coffee and 320 grams of final water at 93ºC. We make three pours. The first one is 50 grams, we wait 30 seconds and we make two pours of 135 grams in a total time of 3 and a half minutes.
Variables to take into account:
- METHOD: V60
- MILL: EK43
- WATER: 70 ppm
HISTORY
Ivan Solís is a success story built on the foundations of the coffee culture of the coffee-producing region of Tarrazú. Today, he is something of a coffee celebrity in the prestigious micro-region of Santa María de Dota; he seems to know all the farms and people that make up his beloved town. However, Ivan had to fight and earn his place from very humble beginnings. His work ethic, passion, experience and vision have led him to create the Santa Fe wet mill together with his wife and children. To put it simply, Ivan knows everything about coffee, has seen it all and has done it for years at a very high level.
After a very difficult childhood and a tough start in his career, many years passed until, with his savings, some help from financial institutions and the support of his family, they started the Solís & Cordero micro-processing in 2017. It is truly a family business that Iván enjoys using as a tool to teach his children the meaning of earning a living and continuing the family tradition of coffee production. We are great admirers of this success story that started from the bottom, and whose result is now an excellent coffee that this family is able to produce with passion, hard work and a lot of experience.
Copey is a little-known, but highly respected area within the Tarrazú growing region of Costa Rica. Its high altitude and cool, humid climate have created the perfect place to grow extremely high quality micro-lot coffees. In fact, only about 10-20 years ago the farming community did not believe that coffee could be grown there. During that time, the climate has been slowly warming up and some brave farmers began growing coffee in the micro-region. Some of the first farmers who planted in Copey discovered a few years later that the coffees performed exceptionally well. The intact soils and newly formed climate, along with the correct selection of varieties planted in Copey, resulted in a wonderful new coffee producing area.
After decades of working in coffee, the Solís Cordero family decided to submit a batch of Catuai from their newly acquired Copey farm under the experimental processes section of the Copa de Excelencia, and it won FIRST PLACE! It is quite a feat that a normal Catuaí variety was able to place so high in this very close competition, but it is a sign of the high quality of the coffee.
Process:
Once the cherries are properly harvested and delivered to the wet mill, they are washed with clean water and passed through a flotation system. The cherries are then moved to elevated drying beds, where they are placed in a middle layer for slow drying. The entire family is involved in drying the coffee, which must be moved frequently to ensure homogeneous, slow and controlled drying. During the day, there is direct sunlight, and at night or when it rains, the family covers the drying beds with a plastic tarp. Drying generally takes between 15 and 25 days. The entire process results in a cup with fruity flavors and great sweetness.
The varietal of this coffee is typica.
