Ivan Solis farms in Costa Rica's Tarrazú region. His candy-natural process creates a sweetness that surprises people.

Start with the basics • read our coffee 101 article

More information about our Coffees from Ivan Solis collection.

Ivan Solis farms in Tarrazú, Costa Rica, one of the country's premier coffee regions. His natural-processed Catuai represents his willingness to push processing beyond what's conventional, using fermentation and careful drying to bring out the coffee's fruit-forward characteristics. Ivan doesn't farm by formula. He experiments, adjusts, and tunes each lot for what that specific coffee can become.

His coffees are vibrant without being demanding. There's balance underneath the brightness, body underneath the acidity. That's the mark of careful farming and careful processing.

Ivan's Candy-Natural Catuai is available now, bringing fruity intensity and layered complexity from his Costa Rican farm.

The Coffee Journey

Explore all that goes into your morning cup

Bag of red and green coffee cherries on a white background

Variety

Coffee Varieties Guide

Like apples, coffee has thousands of varieties with unique flavors. Explore Arabica cultivars from Gesha to Bourbon and how genetics shape your perfect cup.

learn more

Multiple houses amongst a specialty coffee farm

Origin

Coffee Terroir Guide

Origin is one of three pillars determining coffee's taste, alongside roasting and brewing. From variety selection to elevation, processing to country culture, every decision at origin shapes your cup. Here's how terroir transforms seeds into distinctive flavors.

learn more

Yellow barrels with white lids on a stone floor, with people and bottles in the background.

Processing

Coffee Processing Guide

How specialty coffee goes from cherry to green bean—hand-picking, sorting, fighting pests and disease, and the processing methods that shape flavor.

learn more

Coffee beans roasting in a fluid bed roaster at Sagebrush Coffee in Chandler, Arizona

Roast

Coffee Roasting Overview

Coffee roasting isn't just about turning beans brown—it's a complex process of chemistry, timing, and heat that creates over 800 flavor compounds from a simple green seed. Understanding this transformation reveals why your morning cup tastes the way it does.

learn more

sagebrush coffee pour over bar with a barista measuring specialty coffee beans on a scale

Brew

Coffee Brewing Basics

Everything that goes into great coffee comes down to the brew. Here's what matters most: grind size, water temperature, and brewing method.

learn more