Origin: Costa Rica
Region: Santa Maria de Dota, Tarrazu
Variety: Catuai
Altitude: 1900 masl
Processing: Anaerobic Natural, 4-5 days
Javier Solis - Anaerobic Natural
Tasting Notes: Blackberry, Nerd’s Clusters, Hazelnut
Farmer Story - Javier is a young professional who is extremely passionate about coffee,
his home town, and his family traditions. A university professor by day, Javier teaches
biology to many students. Along with his father, Alfonso, they constructed and operate a
wet mill where they can process the coffee they grow. Javier hopes to work on the farm
full time in the future and is incorporating more tourism to share his passion and generate
more traffic.
Process - The most mature cherries are used for the natural anaerobic process. The fruit
is passed through a floating system which removes inferior fruit. Javier then places the
coffee in a sealed, plastic tank in an area with low temperature and little to no exposure
to sun. The fruit is allowed to ferment in this controlled environment anywhere between
4 or 5 days, before being removed to begin drying. Pre-drying on patios for about 8
days, the cherries are moved only a few times during sun-light hours. Lastly, the coffee is
moved to dry in a greenhouse for an additional 15 days where it is turned frequently -
about every hour.
Recent Projects - They re-furbished their mill a little bit - cleaning it up, painting certain
things, and expanding fermentation and drying areas. They’ve produced a bit more
anaerobic coffees this year, started processing some coffees from Javier’s grandfather’s
farm nearby. Javier and his wife gave birth to twins! Two girls!
Tasting Notes: Blackberry, Nerd’s Clusters, Hazelnut
Farmer Story - Javier is a young professional who is extremely passionate about coffee,
his home town, and his family traditions. A university professor by day, Javier teaches
biology to many students. Along with his father, Alfonso, they constructed and operate a
wet mill where they can process the coffee they grow. Javier hopes to work on the farm
full time in the future and is incorporating more tourism to share his passion and generate
more traffic.
Process - The most mature cherries are used for the natural anaerobic process. The fruit
is passed through a floating system which removes inferior fruit. Javier then places the
coffee in a sealed, plastic tank in an area with low temperature and little to no exposure
to sun. The fruit is allowed to ferment in this controlled environment anywhere between
4 or 5 days, before being removed to begin drying. Pre-drying on patios for about 8
days, the cherries are moved only a few times during sun-light hours. Lastly, the coffee is
moved to dry in a greenhouse for an additional 15 days where it is turned frequently -
about every hour.
Recent Projects - They re-furbished their mill a little bit - cleaning it up, painting certain
things, and expanding fermentation and drying areas. They’ve produced a bit more
anaerobic coffees this year, started processing some coffees from Javier’s grandfather’s
farm nearby. Javier and his wife gave birth to twins! Two girls!
Origin: Costa Rica
Region: Santa Maria de Dota, Tarrazu
Variety: Catuai
Altitude: 1900 masl
Processing: Anaerobic Natural, 4-5 days
Sourced & Roasted With Intention
We individually profile and roast each coffee to their specific sweet-spot
Sourcing & Selection
Vesta direct sources 90% of our coffees directly from farmers and coops at origin. And uses trusted export partners for the remaining coffees.
All coffees are selected based on taste profiles. We believe that origin, processing and terroir all play a part to make each coffee unique.
Maintaining Relationships
You will notice that many of our coffees are available for multiple years. We are proud (and thankful) to be able to work with many of the same farmers year-after-year. Many times purchasing the farmers entire harvest. Helping the producer have some economic stability, and helping us with a consistent product year after year.