Sillvia coffee is treated with Solkiln with a strong tropical fruit flavor Ninety Plu.

Sillvia Solkiln N2

Sillvia Solkin N2

Sillvia Solkin N2

Origin of name: Sillvia Coffee is the result of our first Solkiln process in 2012 for coffee from plot 11 in Guixia Manor. All the coffee from this plot was processed simultaneously, but only 25 kg of coffee with special flavor was successfully obtained. In 2013, we learned that fresh rose fruits harvested at the end of the season absorbed more fruit flavor during Solkiln treatment.

This is because we extend the processing time, resulting in a more fruity flavor of coffee." The "sill" part of the name "Sillvia" is a reference to the location of our farm, Silla Del Pando (Sierra del Pando volcanic complex in the volcanic region of Panama), and "via" means channel or method.

Origin 90 + Panama Rose Summer Estate

Altitude 1250m-1650m

Varieties Ethiopian heirloom rose summer native species

Solkiln processing method. After controlling humidity in SK house to prolong drying time and concentrate flavor, it keeps washing clean.

Flavor characteristics On the palate, the palate has a clear, juicy palate with intense tropical fruit notes and pineapple shortcake notes, with a long finish.

Sillvia Solkiln N2 L95

Sillvia originated from the result of the very first Solkiln session in 2012 utilizing coffee from Estate 11. All of the coffee from this estate was dried concurrently to produce one 25kg profile. In 2013, we learned that our gesha cherries harvested later in the season absorbed a bit more fruit during the Solkiln session. We lengthened the drying time which added more fruit intensity. The name Sillvia combines a reference to our farm location at Silla Del Pando, Volcan, Panama and the word “via” meaning “by means of.”

Origin: Ninety Plus Panama Gesha Estate

Elevation: 1250m-1650m

Varietal: Ethiopian Heirloom Gesha

Processing: Honey

Taste Profile Orange peel, gesha, floral, caramel, dried cashew fruit