Costa Rica - Finca VOO Red Catuai | Ply Process Cold Fermentation Honey - Archived
This Red Catuai comes from Finca VOO, a farm the Solís Cordero family acquired in 2022. It's situated in Copey de Dota at 2,000 meters above sea level, right in the heart of Costa Rica's celebrated Tarrazú region. Finca VOO is a true family operation, with every member involved from cultivation and crop care through to processing and commercialization.
Behind the farm is Iván Gerardo Solís Rivera, a certified Q-grader since 2009 with over 20 years dedicated to coffee growing, processing, and quality control. He co-founded the Solís & Cordero Micromill in 2018 — a facility built to process coffee and support smallholders in the Santos region with traceability, innovative processing, and export services that help their coffee reach the world.
"Ply Process": The process on this lot is where things get really interesting. The coffee is placed in bags and submerged in the river for 10 days before being pulped and dried on raised beds for 15 days.
Brewing recommendations:
- Rest 3 weeks before brewing
- Filter: 1:15.5–16.7 ratio | 90–92°C
- Espresso: 1:2.2–2.4 ratio | 26–29 seconds
Original: $4.41
-65%$4.41
$1.54Product Information
Product Information
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Description
This Red Catuai comes from Finca VOO, a farm the Solís Cordero family acquired in 2022. It's situated in Copey de Dota at 2,000 meters above sea level, right in the heart of Costa Rica's celebrated Tarrazú region. Finca VOO is a true family operation, with every member involved from cultivation and crop care through to processing and commercialization.
Behind the farm is Iván Gerardo Solís Rivera, a certified Q-grader since 2009 with over 20 years dedicated to coffee growing, processing, and quality control. He co-founded the Solís & Cordero Micromill in 2018 — a facility built to process coffee and support smallholders in the Santos region with traceability, innovative processing, and export services that help their coffee reach the world.
"Ply Process": The process on this lot is where things get really interesting. The coffee is placed in bags and submerged in the river for 10 days before being pulped and dried on raised beds for 15 days.
Brewing recommendations:
- Rest 3 weeks before brewing
- Filter: 1:15.5–16.7 ratio | 90–92°C
- Espresso: 1:2.2–2.4 ratio | 26–29 seconds
