Soledad Geisha · Finca Soledad

At Finca Soledad, every step in the production process is carried out with the utmost care and attention to nature, both day and night. Each lot created is unique, a reflection of the moment, the energy of the pickers, the balance of microorganisms in the soil, and the weather. This combination of elements works together to create a masterpiece of nature. This absolute nanolot picked in August 2023, using only the ripest and best coffee cherries, with an average Brix value between 22 and 23. After the harvest, the cherries are then fermented for 48 hours in sealed, temperature controlled tanks. After that, the cherrys get depulped and ferment for an extra 24 hours in the mucilage. Finally, the beans are washed and slowly dried in a controlled dark room for 60 days. For transportation, the beans are vacuum-sealed to maintain maximum freshness and aroma. Until we roast the coffee, it is stored (like all our coffees) in our climate controlled bean humidor in our roastery, for the same reason of maximum freshness and aroma.