Finca Voo is located in Copey, within the Tarrazú region at the heart of Costa Rica’s Central Valley. Set between 1960 and 2000 meters above sea level, this 40-hectare farm reflects the vision and dedication of Ivan Solis and his family. Its name, meaning “to fly” in Portuguese, symbolizes the ambition that has guided its creation and growth.

Known for its agricultural precision and the quality of its lots, Finca Voo stood out at the 2024 Cup of Excellence, earning first place in the Experimental category and sixteenth place in the Traditional Honey & Natural category. Ivan Solis and his wife Leandra Cordero, who also own Beneficio Santa Fe where all their coffees are processed, are recognized for their innovative approach to fermentation and post-harvest practices.

Finca Voo Lot No. 1 comes from the Red Catuai variety and has been processed as a natural. After the cherries arrive at the mill, they are fermented for 48 hours in dark plastic bags. The coffee is then placed directly onto African beds for approximately 19 days of drying, until it reaches 10% humidity. During the hottest hours of the day, it is covered with plastic nets, a technique inspired by traditional practices observed in Ethiopia.

About the producers :

Solis & Cordero brings together the work of Ivan Solis and Leandra Cordero, two Costa Rican producers who manage several farms across Tarrazú and the Central Valley. They primarily grow Red and Yellow Catuai as well as Caturra between 1500 and 2000 meters of altitude, including Finca Santa Maria, Cuatro Vientos, and the most renowned, Finca Voo. At the center of their activity is Beneficio Santa Fe, their micro-mill, where all lots are carefully processed. Their approach combines traditional methods such as honey and natural processes with experimental fermentations, including aromatic infusions and anaerobic protocols lasting up to 92 hours.

We have been working with Ivan Solis for many years, and his level of quality remains exceptional. His coffees have frequently been recognized at the Cup of Excellence, often with Red Catuai, a variety that is rarely highlighted in competition. His expertise is grounded in outstanding mastery of drying and post-harvest techniques, areas in which Ivan is considered one of the most accomplished technicians in Costa Rica.

The Solis & Cordero story traces back to Ivan’s childhood on his parents’ farm. In 2018, he and his wife Leandra took a decisive step by acquiring Finca Santa Maria and building their own mill, Beneficio Santa Fe. Their objective was clear: to enhance the value of their own coffees by controlling each stage of processing, while also providing other small producers access to quality-driven post-harvest methods. Today, the company is entirely family-run. Leandra manages administration, while their children, Solsire and Ivan Jr., are actively involved in the commercial and production aspects. This family structure guides both daily operations and long-term ambitions.

Since 2017, the Solis family has collaborated with the Brazilian company CormaCafe to refine extended fermentations ranging from 48 to 144 hours and to develop specific fermentation inputs under the name Selvatech. These innovations are key to the distinctive flavor profiles produced at Beneficio Santa Fe. Their commitment to detail and constant improvement has allowed Ivan to achieve consistent competition results, including first place in the Experimental category and sixteenth place in Traditional Honey & Natural at the 2024 Cup of Excellence.

Ivan’s vision now extends toward greater openness. He aims to welcome visitors to his farm so they can observe firsthand the agronomic practices and processing techniques behind his coffees. He also hopes to collaborate more closely with baristas competing at a high level, offering coffees that reflect both precision and a strong Costa Rican identity.