Ivan Solis • Candy-Natural-Processed Catuai

$26.84

from La Aurora grown at 1900masl with notes of strawberry jam, blood orange, and cacao nibs

12oz Bag
16oz Bag
4lb Bag

Whole Bean
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Product variants

Ivan Solis • Candy-Natural-Processed Catuai

12oz Bag / Whole Bean

$26.84

Quick Guide

What is this coffee?

In 2025, we had the opportunity to meet Ivan face to face and enjoy his coffees in his cupping lab. Ivan is widely known for his fermentation processing and took home Cup of Excellence gold in the experimental processing category in 2024 and 2025, solidifying his reputation as “legit.” We have had anaerobic coffees from Ivan for a few years now, and this specific coffee really showcases his abilities as a producer. This bean embraces everything an anaerobic fermentation processed coffee can do, bringing in bright malic acidity with funky citrusy notes that coincide with cacao complexity in the finish.

-Jonathan

Processing Method

Fermentation & Experimental Processes- Discover experimental coffee processing: anaerobic fermentation and other experimental methods and why these techniques create unique flavors in your next cup.

Country

Costa Rica- Costa Rica's commitment to coffee excellence is unmatched. Point in fact: they once had a country-wide ban on the production of Robusta (a coffee plant that produces lower-quality coffee) and grew only Arabica for thirty years. This commitment has paid off on the global stage, as Costa Rican coffee has become widely known for its bright, clean, beautiful cups.

Altitude

1900masl - Altitude is typically correlative to the potential complexity of a coffee bean. The higher in altitude the coffee is grown, the denser the bean will be, resulting in a more dynamic cupping experience.

Classification

Gold Label- Gold label coffees represent the most of what Sagebrush's mission is: direct relationships, readily available, reasonable mid-tier pricing, and an excellent cup profile. This is our company standard, the coffees we're drinking on a daily basis here at the shop.

Variety(s)

Catuai

All about the coffee

Meet Ivan Solis •

From Santa Maria de Dota in Costa Rica's Tarrazú region, Ivan Solis brings decades of coffee expertise to his family's Santa Fe Mill. Working at 1500-1900m elevation with Catuai, Bourbon, and Typica varieties. Known for meticulous processing and the Candy Natural method.

Learn More About Ivan Solis

• Catuai

Coffee farmers are constantly on the lookout for that perfect coffee variety that is both productive and easy to grow; not susceptible to plant disease and still produces a delicious cup of coffee. And every once in a while as they experiment, they create a variety that is close to being “just right”--like Catuai!

With its balanced flavors bursting with notes of chocolatey caramel and rich honey, Catuai as a variety has become extremely popular over the years.

Catuai Coffee: Hybrid Variety Profile & Flavor Guide

Fermentation & Experimental Processes •

Experimental processing uses carefully controlled fermentation techniques to push coffee’s flavor in new directions—sweeter, fruitier, and sometimes dramatically unique. But as these methods become more common, a question emerges: are these innovations enhancing what makes coffee special—or beginning to overshadow the classic profiles we once found remarkable?

This coffee undergoes what Ivan calls the "candy" process, a proprietary fermentation technique intended to maximize the sweetness of the coffee cherry.

Fermentation & Experimental Processes

Costa Rica

Costa Rica knows what it takes to produce high-quality beans and has been doing so for over 200 years. Rich volcanic soil and diverse terrain create bright, clean cups ranging from Tarrazú's bold aromas to Occidental's fruity peach notes. But it's their cutting-edge research in coffee that really sets Costa Rica apart from the rest.

Coffee Terroir Guide: Costa Rica's 200 Years of Excellence in Coffee