Cuatro Vientos Costa Rica

What you will expect from the cup...

Strawberry Syrup, Hisbiscus, Honeycomb, Butter Toffee, Cashew

Some Information...

Farm: Cuatro Vientos

Region : Tarrazu & Central Valley, Costa Rica

Altitude: 1500-2000

Process: Natural

Varietal: Caturra, Catuai

About the process...

The harvest runs from December to February, and after picking, cherries are floated using Penagos machines before processing. Honeys are first dried on raised beds in the sun and moved when the desired colour is reached — the longer the drying, the darker the honey. For example, black honey is not moved at all for the first two days after pulping. When moving coffee on the patios, they flip the crust that forms rather than create rows with a rake, as they have found this produces a more consistent lot.

About the farm...

Solis & Cordero is a family-run project led by veteran producer Iván Gerardo Solís Rivera and his wife Leandra Cordero. After more than 20 years of experience in coffee cultivation, processing, and quality control, Iván established Beneficio Santa Fe in 2018 to process his own coffees and to provide services for smallholders in the Santos region.

The family manages several farms—including Finca Santa Maria, Cuatro Vientos (1,650 masl, 6 ha), and Finca Voo—and focuses on high-altitude cultivation of Catuai and Caturra.

Finca Cuatro Vientos is 6-hectare farm located at 1,650 masl in Santa Maria de Dota, Tarrazú, is owned and managed by Solsiré Solís Cordero, daughter of Iván and Leandra. Representing the next generation of the Solis & Cordero family project, the farm reflects their commitment to producing and processing exceptional coffees while also supporting fellow Costa Rican smallholders through shared knowledge, innovation, and infrastructure.