Cuatro Vientos | Costa Rica

With decades of experience in cultivation and quality under their belt, the Solis & Cordero family consistently breaks new ground – combining tradition with innovation to bring out the most exciting and characteristic profile of their coffees in every harvest.

High up in the green hills of Santa Maria de Dota, where Pacific winds blow through the Tarrazú Valley, Cuatro Vientos is created – a coffee shaped by altitude, tradition, and a family's tireless pursuit of quality.

Led by the next generation of the Solis & Cordero family, the 6-hectare farm relies on meticulous natural processing, highlighting Costa Rica's expressive terroir.

Through sun-dried processing, this coffee develops a silky-smooth, tea-like body, combined with vibrant notes of wild raspberry, banana yogurt, and a floral hint of rose petals. The cup is rounded off by a deep, dark sweetness of Demerara sugar, butterscotch, and an elegant, clean finish.

About the Farm

The story of Solis & Cordero is deeply rooted in coffee. Ivan Solis grew up in the fields of his parents' farm and learned about coffee cultivation from an early age. In 2018, together with his wife Leandra Cordero, he took the next step: they bought their own farm, Santa Maria, and established their own wet mill, Beneficio Santa Fe. The goal was to process their own coffee and at the same time support other small producers in Costa Rica with quality-oriented processing methods.

Today, Solis & Cordero is a true family business. Leandra is responsible for administration, while the children Solsire and Ivan Jr. are actively involved in the commercial and productive areas. Family is at the heart of Ivan's vision and shapes both daily life and the long-term direction of the business.

The Solis family is known for their experimental approach to fermentation. Since 2017, they have been working closely with the Brazilian company CormaCafe, developing extended dry fermentations from 48 to 144 hours, as well as specially coordinated fermentation additives under the name "Selvatech". These innovations are crucial for the characteristic profiles of the coffees from Beneficio Santa Fe. Ivan's strong quality awareness – especially in the drying and post-harvest phases – clearly sets his coffees apart.

Although he primarily works with Red Catuai, a variety that often receives little attention in competitions, Ivan has repeatedly achieved top placements in the Cup of Excellence – including 1st place in the Experimental category and 16th place in Traditional Honey & Natural in 2024.

Ivan's vision extends beyond international recognition. His current dream is to open the farm to visitors and make it possible to experience how he grows and processes his coffee. He also wants to specifically foster exchange with baristas who want to participate in competitions with his coffees, to showcase the quality and independence of his work.