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Solsticio – Innovation Rooted in Tradition
Solsticio is the result of a unique collaboration. Drawing on the experimental fermentation expertise developed at our Colombian hub, Los Patios in La Plata, we adapted our signature Solsticio process to the rich terroir of Brazil—bridging two coffee worlds into one cup.
Fazenda do Salto, owned by Otavio Reis and spanning 800 hectares, represents over a century of excellence in coffee farming. Managed today by the fifth generation of the Reis family, the farm’s deep-rooted tradition and Otavio’s openness to innovation created the perfect environment for this project to thrive.
This Red Catuai lot undergoes three distinct fermentation stages. It begins with carefully selected cherries undergoing aerobic fermentation, followed by de-pulping and immersion in our Colombian-developed “Fruit Juice” solution—a breakthrough that enhances tropical fruit notes. A mixed fermentation process, combining aerobic and anaerobic phases, further develops complexity before the beans are slowly dried with constant rotation at Fazenda do Salto to ensure clarity and balance.
The result is a roasted coffee that is fruit-forward, clean, and complex, reflecting the best of both Colombian innovation and Brazilian tradition. Solsticio isn’t just coffee—it’s a story of collaboration, trust, and the future of specialty coffee.
Solsticio – Innovation Rooted in Tradition
Solsticio is the result of a unique collaboration. Drawing on the experimental fermentation expertise developed at our Colombian hub, Los Patios in La Plata, we adapted our signature Solsticio process to the rich terroir of Brazil—bridging two coffee worlds into one cup.
Fazenda do Salto, owned by Otavio Reis and spanning 800 hectares, represents over a century of excellence in coffee farming. Managed today by the fifth generation of the Reis family, the farm’s deep-rooted tradition and Otavio’s openness to innovation created the perfect environment for this project to thrive.
This Red Catuai lot undergoes three distinct fermentation stages. It begins with carefully selected cherries undergoing aerobic fermentation, followed by de-pulping and immersion in our Colombian-developed “Fruit Juice” solution—a breakthrough that enhances tropical fruit notes. A mixed fermentation process, combining aerobic and anaerobic phases, further develops complexity before the beans are slowly dried with constant rotation at Fazenda do Salto to ensure clarity and balance.
The result is a roasted coffee that is fruit-forward, clean, and complex, reflecting the best of both Colombian innovation and Brazilian tradition. Solsticio isn’t just coffee—it’s a story of collaboration, trust, and the future of specialty coffee.