The Story

This coffee comes from Finca El Medina and processed at Beneficio Santa Fe by Ivan Solis. Finca El Medina is a small coffee farm (5he) run by Maria Elena Chacon Badilla and sits at an elevation of 1550masl. It is situated between Tarrazu and Heredia cantons, Central Valley, Costa Rica.

The process of this Caturra coffee is natural. After Ivan Solis receives the cherries at Beneficio Santa Fe, he washes them first and put them on African beds for 14-15 days. He regularly checks the humidity of cherries and makes sure the drying process is controlled and clean, by moving them regularly and using shades in case of rain.

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The family behind Beneficio Santa Fe has a rich history in coffee. Ivan Solis, the owner, 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.

Ivan’s family plays an active role in the business. His wife, 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.
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 Solis and Leandra Cordero are continually pushing the boundaries of what’s possible in coffee fermentation, resulting in distinctive and exceptional flavor profiles in their beans.

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.