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Solis & Cordero, a family-run Costa Rican coffee project led by Iván Solís and Leandra Cordero, combines decades of farming expertise with innovative processing techniques across their high-altitude farms - most recently Finca Voo - to produce coffee ranging from traditional processes to experimental fermentations.

This lot has undergone a 48-hour fermentation before being rinsed, pulped and fermented for a further 24 hours in tanks before the drying phase.