Guatemala, Huehuetenango: Finca Los Pinos – Elmer Lopez
Guatemala, Huehuetenango: Finca Los Pinos – Elmer Lopez
Solis and Cordero, from Tarrazú, Costa Rica
Behind the brand Solis & Cordero are Ivan Solis and Leandra Cordero, two passionate coffee producers managing several farms across Tarrazú and the Central Valley in Costa Rica. They grow Red and Yellow Catuai and Caturra across high-altitude farms (1500-2000 masl) like Finca Santa Maria, Cuatro Vientos, and – the most popular one- Finca Voo. At the heart of their operation is Beneficio Santa Fe, their own micro mill, where all coffees are carefully processed. Their approach is bold, mixing traditional honey and natural methods with experimental ferments—including cinnamon infusions and anaerobic styles up to 92 hours.
We’ve been working with Ivan Solis for many years and remain deeply enthusiastic about his coffee. His quality speaks for itself: multiple Cup of Excellence wins with just Red Catuai a variety not often seen at the top. The secret? His obsessive care in drying and post-harvest. Ivan is a true master of processing.
Ivan Solis, a true master
The story of Solis & Cordero is deeply rooted in coffee, with Ivan Solis having grown up in the fields of his parents’ farm. In 2018, he and his wife Leandra Cordero decided to take a bold step forward—buying their own farm, Santa Maria, and building their wet mill, Beneficio Santa Fe. Their goal was clear: to process their own coffee and support other small producers in Costa Rica with quality-focused post-harvest methods. Today, Solis & Cordero is a true family-run operation, where Leandra handles administration, and their children, Solsire and Ivan Jr., are actively involved in the commercial and production side of things. Family is at the core of Ivan’s vision, shaping everything from daily operations to long-term ambitions.
The Solis family is known for pushing boundaries through experimental fermentation practices. Since 2017, they’ve worked closely with the Brazilian company CormaCafe, fine-tuning extended dry fermentations from 48 up to 144 hours, and developing custom fermentation inputs under the name “Selvatech.” These innovations are key to the distinctive profiles coming out of Beneficio Santa Fe. Ivan’s attention to detail—especially in the drying and post-harvest stages—is what sets their coffee apart. Despite working primarily with Red Catuai, a variety often overlooked in competitions, Ivan has consistently earned top placements at the Cup of Excellence, including 1st place in the Experimental category and 16th in Traditional Honey & Natural in 2024.
His vision extends beyond just global recognition—Ivan’s dream now has evolved into a new form. He wants to open his farm to tourists, enabling them to experience firsthand how he cultivates and processes his coffee. He also aims to connect with baristas who are interested in competing using his coffees, showcasing the quality and uniqueness of what they produce.
Vara Blanca
El Medina
Finca Voo
Cuatro Vientos
Vara Blanca
Farm name: Vara Blanca
Location: Tarrazu, Central Valley, Costa Rica
Altitude: 1750m
Variety: Catuai
Processing: Black Honey
Vara Blanca is the highest coffee farm among which Ivan Solis receives his coffee from (1750masl). Vara Blanca is located in Tarrazu, Costa Rica and run by Carlos Fernandez, who after producing his coffee, delivers it to Ivan Solis, at his Beneficio Santa Fe.
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.
El Medina
Farm name: El Medina
Location: Tarrazu, Central Valley, Costa Rica
Altitude: 1550m
Variety: Caturra
Processing: Natural
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, Costa Rica. The coffees that come from Finca El Medina are processed at Beneficio Santa Fe by Ivan Solis.
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.
Finca Voo
Farm name: Finca Voo
Location: Copey, Tarrazu, Central Valley, Costa Rica
Altitude: 1960-2000m
Nestled in the lush landscape of Copey, Tarrazu in Costa Rica’s Central Valley, Finca Voo stands as a testament to the vision and hard work of Ivan Solis and his family. It sits at an elevation range of 1960 – 2000 m.a.s.l
This esteemed 40-hectare coffee farm, whose name signifies ‘fly’ in Portuguese, embodies the realization of their dreams. Finca Voo has consistently produced exceptional coffee, winning #1 in the Experimental category and #16 in the Traditional Honey & Natural Processes category at the Costa Rica Cup of Excellence 2024. Ivan and his wife Leandra Cordero, who also own Beneficio Santa Fe where this coffee is processed, are dedicated to innovative fermentation practices.
Finca Voo Lot #3
Variety: Red Catuai
Process: Natural
After they receive the cherries at the Beneficio, they wash them and ferment them in dark plastic bags for 24h. Afterwards, they place it directly on the african beds for 19 days until the humidity level reaches 10%. During the most warming hours they cover it with plastic nets. (12.30am) like they do in Ethiopia.
Finca Voo Lot #2
Variety: Red Catuai
Process: Natural
After they receive the cherries at the Beneficio, they wash them and ferment them in dark plastic bags for 48h. Afterwards, they place it directly on the african beds for 19 day suntil the humidity level reaches 10%. During the most warming hours they cover it with plastic nets. (12.30am) like they do in Ethiopia.
Finca Voo Lot #1
Variety: Red Catuai
Process: Natural
After they receive the cherries at the Beneficio, they wash them and ferment them in dark plastic bags for 36h. Afterwards, they place it directly on the african beds for 19 days until the humidity level reaches 10%. During the most warming hours they cover it with plastic nets. (12.30am) like they do in Ethiopia.
Cuatro Vientos
Farm name: Cuatro Vientos
Location: Tarrazu, Central Valley, Costa Rica
Altitude: 1650 msnm
Cuatro Vientos (6he), located in Santa Maria de Dota, Tarrazu, Costa Rica. Finca Cuatro Vientos sits at an elevation of 1650 masl and is owned by Solsiré Solís Cordero, daughter of Ivan Solis and Leandra Cordero. With a mission to produce and process their own coffee and help other Costa Rican small farmers, Ivan and Leandra, built the Beneficio Santa Fe in 2018. The Solis famil is dedicated to innovative fermentation practices.
Sugar D – Honey
Variety: Yellow Catuai
Process: Honey
This lot goes under an anaerobic fermentation of 92h in tanks, after the cherries being washed. Afterwards, they place it directly on the african beds for 19 days until the humidity level reaches 10%. During the most warming hours they cover it with plastic nets. (12.30am) like they do in Ethiopia.
Red Catuai – Anaerobic Natural
Variety: Red Catuai
Process: Anaerobic Natural
After they receive the cherries at the Beneficio, they wash them and ferment them in dark plastic bags for 72h. Afterwards, they place it directly on the african beds for 19 days until the humidity level reaches 10%. During the most warming hours they cover it with plastic nets. (12.30am) like they do in Ethiopia.
Yellow Catuai – Yellow Honey
Variety: Yellow Catuai
Process: Yellow Honey
The cherries are placed in receipt piles for 30 hours to ferment. Afterwards, they are washed with clean water and de-pulped. Then, the cherries enter tanks for a brief period. Immediately afterwards, they are transferred to drying beds, where they remain until they reach a humidity level of 10%.
Coffee With Added Value
At The Coffee Quest, transparency is key—If you have any questions regarding our coffees, do not hesitate to reach out! We also encourage you to review our Impact Report for an in-depth look at our sustainable sourcing practices and projects.
Ask for Samples Today!
While you are still here, check out our other coffees!
Finca Las Camelias, Huehuetenango, Guatemala
El Panal is our lot from Finca Las Camelias, in Huehuetenango, Guatemala. Learn more about this finca and our partner Vides58.
Costa Rica, Brunca: El Salitre, Corazon De Jesus
Costa Rica – Brunca – Corazon De Jesus – F1 Milenio – El Salitre