long before rafaelsoliswas growing the towering typica and yellow bourbon varieties that surround his house in the triunfo verde biosphere reserve, he was a guide and steward who maintained trails and advised tourists. so it's no wonder that he moved through the acres of his land like it was in his blood--the knowledge and familiarity runs deep--and all of the plants, from the lemons to the coffee were thriving under a dense canopy of shade.
the coffee cherries here are plump and they are harvested, washed and dried by hand with water pumped from the river. the closest road is a three mile hike, so the coffee goes out by donkey and motorbike. the tortillas were cooked over open fire and the habaneros were also plump. and very, very spicy.
rafaelsolis's coffee project is a labor of love--one that requires more labor than almost any other production that we've ever visited. but the quality of his coffee reflects this--healthy plants grown in protected, abundant soil that are picked, washed, dried and transported by hand. the cup is crystal clear and sparkling, with notes of lemongrass, plum and strawberry.
