La Aurora is a sweet, creamy 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.
It's an excellent coffee to enjoy on its own, enjoying its full depth. If you drink it with milk, its sweet creaminess will be accentuated.
HISTORY
Ivan Solís is a success story built on the foundations of coffee culture in the coffee-producing region of Tarrazú. Today, he's something of a coffee celebrity in the prestigious micro-region of Santa María de Dota; he seems to know every farm and every person in his beloved town. However, Iván 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 alongside his wife and children. Simply put, Iván 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 to his career, many years passed until, with his savings, some help from financial institutions, and the support of his family, he started the Solís & Cordero micro-mill in 2017. It's 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 huge admirers of this success story, which started from the ground up and now results in the excellent coffee this family is able to produce with passion, hard work, and a wealth of experience.
Copey is a little-known but highly respected area within Costa Rica's Tarrazú growing region. Its high altitude and cool, humid climate have created the perfect location for growing extremely high-quality micro-lot coffees. In fact, only 10-20 years ago, the farming community didn't believe coffee could be grown there. During that time, the climate has slowly warmed, and a few brave farmers began growing coffee in the microregion. Some of the first farmers to plant in Copey discovered a few years later that the coffees performed exceptionally well. The untouched soils and newly formed climate, coupled with the correct selection of varieties planted in Copey, resulted in a wonderful new coffee-producing area.
After decades of working in the coffee industry, the Solís Cordero family decided to submit a batch of Catuaí from their newly acquired Copey farm under the experimental processing section of the Copa de Excelencia (Cup of Excellence), and it won FIRST PLACE! It's quite a feat that a normal Catuaí variety could place so highly in this fierce competition, but a testament to the coffee's high quality.
VARIETY AND 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 raised drying beds, where they are placed in a medium layer for slow drying. The entire family is involved in drying the coffee, which must be moved frequently to ensure even, 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 sheet. Drying generally takes between 15 and 25 days. The entire process results in a cup with fruity flavors and great sweetness.
We use 20 grams of ground coffee and 320 grams of water at 93°C. We make three pours. We wait 30 seconds for the first 50 grams, then make two 135-gram pours, each lasting a total of 3.5 minutes.
