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Costa Rica Roger Solis

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    Costa Rica Roger Solis

    Suitable for espresso and filter-coffee brewing.

    • Country: Costa Rica
    • Region: Leon Cortes, Tarrazu
    • Farm: Finca La Laguna
    • Altitude: 1,900 MASL
    • Variety: Villalobos
    • Processing: Natural

    Tasting Note: Pineapple, black grapes, mango and butter

    We love the coffee as both filter and espresso brew. Via espresso we are tasting syrupy, mango, grapes and a very buttery mouthfeel. Very sweet and round as filter batch brew, notes of ripe mango, black grapes, honey, date and caramelised peach.

    Roast to Order:
    • Roast: Every Wednesday
    • Dispatch: 1-2 days after roasting
    • Whole bean only
    Recommended Recipes:

    20g:60g, 21-23 seconds, 94°C. (1:3 ratio)

    15g:250g, 3 pulses, 2:30-2:45 minutes, 96-98°C. (1:16.5 ratio) 

    Batch Brew:
    94-96°C. (1:16 ratio)


    Finca Sumava De Lourdes is an ambitious project which was put together by a famous Costa Rican coffee exporter Francisco Mena and a Czech investor. The farm is located about an hour from the capital in the region of Lourdes de Naranjo. Šumava is a model farm which uses modern technologies and new trends in ecologically sustainable farming. The farm uses eco-pulpers together with a retention field for discarded water, which is later used as a fertilizer for coffee plants.

    Roger was a fruit delivery but he wanted to know what was the final destination of coffee for them, later decided to put their own Micro-Mill with the help of their children and give it an added value, the name de La Casona se lo They gave in honour to Roger's grandmother (Doña Lina), This microlot was produced by Roger Solis himself, at the highest part of his farm, “San Francisco”, the peak reaching just above 1900 meters. The farm grows majority Catuai, with a bit of Caturra, and some small plots of Geisha and Villalobos. The city of San Marcos is in the Talamanca Sierra highlands, with peaks reaching as high as 3000 meters. It’s an ideal microregion and climate for growing coffee with rich volcanic soil, great altitude, and is shaded from the hot afternoon suns by mountain peaks.

    This particular lot is a natural process Villalobos Varietal. This particular lot is natural process at Roger’s micro-mill La Casona, he owns and operates his own micro-mill where he processes all his coffee. This level of control over quality coupled with the flexibility to experiment with processing styles.

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