Iván Gerardo Solís Rivera has been dedicated to everything coffee for over 20 years. This includes coffee growing, processing and quality control. He worked for years at two of the largest milling operations in the country before starting his Café Solis & Cordero project with his family, founding their own dry mill in 2018.

A certified Q-grader since 2009, he has spent the last decade or so experimenting with innovative processing techniques.

Solis & Cordero Micromill was founded in 2018 by the Solís Cordero family to help support smallholders in the Santos region. The mill provides a variety of services including cherry processing, selling specialty coffee to international destinations, selling roasted coffee in Costa Rica, consulting on processing and quality control, and export services. For smallholders working with Solis & Cordero, the mill helps them differentiate their coffee by maintaining farm-level traceability and by using innovative, quality-focused processing methods to further improve coffee.

Finca VOO was acquired by the Solís Cordero family in 2022. It is located in Copey de Dota at an altitude of 2,000 meters and has all the ideal terroir conditions to produce a wonderful coffee with unique flavor notes. The farm is managed sustainably, focusing on soil conservation and overall farm preservation. All family members are involved in various activities, from cultivation and crop care to processing and commercialization.
For the second consecutive year, Café Solís & Cordero, with its Catuaí from Finca VOO, has achieved first place in the experimental category.

In this Natural process cherries are washed with clean water and then moved to raised beds to dry for 19 days until they reach 10% humidity

Recommendation: 
Rest time: 3 week
Espresso: 1:2.2-2.4, 26-29s
Filter: 1:15.5-16.7 90-92c