Solis & Cordero is a family project led by veteran producer Iván Gerardo Solís Rivera and his wife Leandra Cordero. For the past 20 years, Iván has been involved in coffee cultivation, processing, and quality control. In 2018, he founded Beneficio Santa Fe to process his own coffees and provide services to small growers in the Santos region. The family manages several farms, such as Finca Santa Maria and Cuatro Vientos (1,650 m above sea level, 6 hectares), focusing on the Catuai and Caturra varieties at high altitude.

Their portfolio includes traditional honeys and natural products, as well as experimental fermentations, developed in collaboration with CormaCafe (Brazil). The fermentation processes include anaerobic fermentations lasting 72-92 hours and extended fermentations up to 144 hours.

Finca Higueronal, managed by Oscar Antonio Ureña Ureña, has focused on experimenting with resistant new varieties, such as F1, to reduce input costs while exploring new flavor profiles. At his farm, ripe cherries are selectively harvested and delivered to the Solis & Cordero Micromill, where they undergo careful processing. The cherries are washed and fermented anaerobically in sealed tanks for 96 hours before being transferred to raised beds for drying for about 18 days.