Ary Solís inherited the land from his maternal family and gradually consolidated 11 hectares of coffee in the village of Filo Chirrulco, San Agustín. The farm is fully dedicated to coffee, with a focus on Geisha, Pink Bourbon and Colombia.
Cherries arrive into a wooden hopper, ferment under controlled conditions in concrete tanks, and are washed with water managed through a modular wastewater treatment system. Drying takes around 20 days under parabolic dryers, allowing slow and uniform moisture reduction.
Ary Solís inherited his land from his maternal family along with his three siblings, and over time consolidated the farm into a single 11-hectare estate dedicated entirely to coffee, focusing on Pink Bourbon, Geisha and Colombia varieties. Cherries are received in a wooden hopper with metal roofing, fermented under control in containers and concrete tanks, and washed in concrete tanks with water managed through a modular wastewater treatment system. Drying takes place over three parabolic dryers with wooden structures and plastic covers, allowing slow uniform moisture reduction. With InConexus accompaniment, El Filo Project balances family heritage with technical development to deliver expressive, consistent, and market-ready specialty coffees.
Country, Region
Colombia, San Agustín, Huila
Owner
Ary Solís
Area
11 hectares
Elevation
1780 MASL
Environment
Microclimate 319 ecotope
Soil
Loamy-clay to clay soil, sectors gravelly, volcanic ashes, high susceptibility to erosion. Shade practices.
Rinse the paper filter thoroughly with hot water, warming brew vessel
Discard rinse water in a vessel and the brewer
Add coffee to the brewer and place it on the scale
Ensure even bed by shaking side to side gently
Start the timer and pour 30g of water (The Bloom)
Stir in a cross motion 5 times back and forth and left to right
Make sure all coffee grounds are saturated
When the timer is at 0: 30, start the second pour
Pour an additional 80g of water in a circular motion
Take care not to pour directly on the paper filter
At 1: 00 on the timer, pour an additional 140 g of water
Aim to complete your pour at 1: 15 on the timer
Your total brew contact time should be 2: 00-2: 30 minutes
If your brew is too long, use a coarser grind setting
If your brew is too short, use a finer grind setting
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