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Sustainable

solstice

solstice

Country
  • Costa Rica
Region Tarrazú
Producer Luis Anastasio Castro
Farm
  • Juanachute Micromill
Varietal Caturra
Catuai
Process Red Honey

Omni Roast

solstice is built around brightness, juiciness and expression, a coffee designed to bring more fruit, lift and complexity to the cup while remaining approachable. for the first release of solstice, we’ve selected a red honey processed Caturra and Catuaí produced by Luis Anastasio Castro at Juanachute Micromill in Costa Rica. in the cup, milk chocolate brings sweetness and depth, while raspberry, orange and blackcurrant add juicy fruit, brightness and lift.

the result is juicy, vibrant and expressive, with layered sweetness, lively acidity and a clean finish. brighter and more dynamic than equinox, but still balanced and easy to enjoy.

solstice is a coffee with clarity, fruit and lift.

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

£16.00
£16.00
Sale sold out
incl. VAT
Size

why solstice?

solstice is inspired by summer and the feeling we wanted this coffee to create: brightness, vibrancy, expression and lift.

where equinox is grounding and comforting, solstice brings more movement and juiciness. it is designed for those looking for a brighter, more fruit-led coffee with extra complexity, while still remaining clean, balanced and accessible.

the coffee behind solstice may change over time as harvests evolve, but the experience will remain consistent: bright, juicy, fruit-led and full of lift.

it’s the coffee that brings brightness and a juicy depth.

process

this lot is a red honey processed Caturra and Catuaí. in honey processing, part of the fruit mucilage is left on the coffee during drying. this helps build sweetness, texture and fruit expression while maintaining more structure and clarity than a full natural process.

for solstice, the red honey process gives the coffee a juicy, layered profile — combining chocolate sweetness with vibrant fruit notes of raspberry, orange and blackcurrant. it is bright and expressive, but still clean, balanced and approachable.

producer

the Juanachute Micromill is run by Luis Anastasio Castro in Costa Rica. this micromill focuses on carefully processed lots that highlight sweetness, clarity and fruit expression, with honey processing playing an important role in developing texture and complexity.

this red honey Caturra and Catuaí stood out to us as an ideal first expression of solstice: bright, juicy, energetic and expressive, while still grounded enough to work as a year-round house coffee.