• Ary Solis coffee
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Colombia

Ary Solís

Ary Solís

jasmine lemongrass tea

At 1780 MASL in Filo Chirrulco, San Agustín, Ary Solís cultivates Geisha at El Filo on steep loamy-clay soils influenced by volcanic ash. The elevation and cool mountain conditions support dense cherries and a high aromatic potential.

Cherries are selectively picked in several passes, fermented in temperature-responsive tanks, fully washed, and dried slowly for around 20 days in parabolic dryers. The extended drying stabilises moisture and preserves clarity in Huila's humid mountain environment.

Our light roast shows jasmine aromatics and a lemongrass-tea character.

125 g
€22,00 EUR
€22,00 EUR
€176,00 kg
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Region
Colombia, San Agustín, Huila
Variety
Geisha
Processing
Washed
Producer
Ary Solís
Harvest Time
September - January
Ary Solís

The Farm Story

Ary Solís cultivates Geisha at El Filo, a high-elevation farm in Filo Chirrulco, San Agustín. Cherries are selectively harvested in several passes, fermented in temperature-responsive tanks, fully washed, and dried slowly for around 20 days in parabolic dryers. The farm's steep loamy-clay soils, volcanic-ash influence and 1780-metre elevation support aromatic, structured coffees. With InConexus accompaniment, El Filo combines careful farm work, controlled processing and consistent quality preparation for specialty markets.

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
Brewing Method
Pour Over
Coffee Weight
15g
Grind
Medium
Brew Water
250g
Water Temperature
92-95°C
Brew Time
2:00 - 3:00 minutes
Beverage Yield
220 - 225g
TDS
1.3 - 1.35ppm
Extraction
21.5% - 22.5%

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