Santa Fe Copey – Costa Rika

Owned by Ivan Solis and his family, Santa Fe Micro Mill has rapidly gained recognition for its high-quality production, even securing second place in Costa Rica’s prestigious Cup of Excellence competition with its Catuai lot—a remarkable achievement for this variety in such a competitive event.

Santa Fe Micro Mill coffee comes from the high-altitude region of Tarrazú, Costa Rica, specifically the Copey subregion, where elevations range from 1,500 to 1,900 meters. This area is known for its cool and wet climate, which contributes to the slow maturation of coffee cherries, enhancing their complexity and sweetness. The farm produces Catuai and Bourbon varieties, which are carefully cultivated to maintain high quality and distinct flavor profiles.

 The farm’s vertical integration—from cultivation to processing and dry milling—allows for meticulous quality control and a direct connection to the final product. With a commitment to sustainable farming and strong relationships with local growers, Santa Fe Micro Mill continues to contribute to the prestige of Costa Rican specialty coffee.

The processing method at Santa Fe Micro Mill is designed to preserve and enhance the coffee’s natural characteristics. After harvesting, cherries undergo a floating process to remove defects before being dried slowly on raised beds for 15 to 25 days. This controlled drying method ensures an even moisture level, resulting in a clean and well-balanced cup with fruity notes and pronounced sweetness. The farm also operates its own dry mill, where the coffee is hulled, sorted by density, screened for size, and electronically color-sorted to ensure consistency.