Story
Tarrazú region Venturing south from San José, one encounters the majestic Tarrazú region embraced by the Pacific Coast, the Central Valley, and the towering summits of the country's central mountain range. Tarrazú, affectionately dubbed the "Area of the Saints," is renowned for cultivating Costa Rica's most exceptional coffees. These beans thrive at altitudes ranging from 1,200 to 2,000 metres above sea level in this captivating landscape. Fueled by nutrient-rich volcanic soil, elevated altitudes, and the perfect interplay of sunlight, temperature, and precipitation, Tarrazú encapsulates the essential elements for crafting a truly extraordinary coffee.
Vara Blanca & Beneficio Santa Fe
Vara Blanca is the highest coffee farm among which Ivan Solis receives his coffee from (1750masl). The farm is run by Carlos Fernandez, who delivers his coffee to Ivan Solis, at his Beneficio Santa Fe.
Ivan Solis, the owner of Beneficio Santa Fe and his family has a rich history in coffee. Ivan has been part of the coffee industry for his entire life, beginning with his parents' farm. In 2018, he ventured into coffee production independently, purchasing Santa Maria and establishing his Beneficio, Santa Fe together with his wife, Leandra Cordero. Leandra, handles administrative tasks, and their children contribute in various capacities. Their daughter Solsire takes care of commercial tasks and their son Ivan aspires to become an engineer to oversee production operations. Beneficio Santa Fe is dedicated to perfecting their coffee through innovative fermentation practices. Collaborating closely with the Brazilian company CormaCafe since 2017, they have embarked on an exciting journey of experimentation.
Ivan’s goals include consolidating their coffee's reputation first regionally, then nationally, and ultimately on the global stage. He also plans to diversify their farm with additional activities such as tourism, and expanding into different agricultural products. Additionally, they roast coffee "SAGAS" for the local market.
Processing
Their focus lies on the fermentation process, a critical aspect of coffee production. They have developed a meticulous approach, conducting dry fermentations that typically span 48 to 72 hours, although they can extend to 96 or even 144 hours upon special request. What sets them apart is their commitment to the creation of custom fermentation inputs called "Selvatech." The partnership with CormaCafe has been instrumental in advancing their fermentation techniques. This collaboration has been a testament to the power of shared expertise and mutual dedication. By combining their knowledge and resources, Ivan and Leandra are continually pushing the boundaries of what's possible in coffee fermentation, resulting in distinctive and exceptional flavour profiles in their beans.
This coffee is a Catuai and goes under a process called black honey. The coffee cherries are first fermented for 48h, then depulped and finally washed to remove the husk and mucilage. The freshly processed beans are placed on African beds and moved regularly for 8-10 days to dry, reaching optimal humidity. If needed, Ivan uses a mechanical dryer (called guardiola) for a slower and more controlled drying process.