An exciting special process project just in time for the season. This Catuai and Caturra lot from husband and wife team Javier Solis and Alejandra Cordero has a soft, silky texture and expresses itself as a complex cup of big juicy red fruit, dark chocolate with a kiss of cinnamon on the aroma and finish.
Collected from small farms in an area known as El Vapor, the cherries are then processed at their mill Santa Fe in Tarrazu. Javier, a licensed Q grader and expert at experimental processes, ferments the cherries in an oxygen free environment alongside cinnamon, before drying them on the mills raised beds.
The intense fruit sweetness and acidity associated with high end anaerobic and natural coffees balanced with the sweet spiced flavors of winter baked goods play harmoniously in the same cup. Certain to please both fans of experimental processes and folks looking for a warm comforting cup alike, we’re excited to offer this on our menu for the first time this year.
Green cost, milling, transport, taxes and exporting fees.
Importing fees and transport from the farm to Chicago, Illinois.
Our Cost of Production
Labor, Rent, Health Insurance, Paid Time Off
Per 10.5oz bag of coffee
Read The Source Code to learn more about price transparency in the coffee industry.
Santa Fe, Tarrazu, Costa Rica
- Producer Javier Solís
- Elevation 1800 MASL
- Process Anaerobic
Quality means buying high quality coffees from established producers around the world.
Traceability gives recognition to the producers and validates where the coffee is grown, picked, and processed.
We endeavor to contextualize the importance of a fair and balanced trade through the prices we pay.
As an Independent Specialty Coffee Roaster, we always pay well above the C-Market based on two factors; the quality of coffee and the cost of production.
A fair wage begins with paying higher premiums to the coffee producer in tandem with providing competitive wages and benefits for our staff here at Metric.