Solaris

About the Coffee

Salomon Estela is a second-generation coffee grower farming in El Pino, Peru at 1,850 to 1,870 meters above sea level. He's also the father of Miguel Estela, another producer in Traffic's network. Salomon's farm draws more visitors than any other in the group, not because of marketing, but because of the man himself: growers, buyers, and coffee people keep coming back to learn from him and share a meal.

His focus is on Marshell Naturals, a processing style where the whole coffee cherry is dried with the fruit intact, which draws sugars and fruit flavors into the bean over time. Working at nearly 1,870 meters gives him a longer growing season and slower cherry development, both of which contribute to more concentrated, complex green coffee going into the bag. His motivation, by his own account, is family, and his goal is simple: to see his coffee recognized wherever it ends up.

About Traffic

Traffic Coffee was founded by Greg Lancot and Jessie Lewin in Montréal, Canada. Both came from creative backgrounds, and when they started Traffic, their goal was to push back against the idea that coffee is just a caffeine delivery system. They wanted it to feel fun and worth paying attention to.

Traffic roasts in small batches and sources with a clear philosophy: either let the variety do the talking on its own, or lean into experimental processing techniques like co-ferments. They don't try to do everything at once. That focus means the coffees they release tend to have a clear point of view, whether you're after something clean and straightforward or something more unusual. Their packaging reflects the same thinking: every bag has its own illustration and color scheme, deliberately unlike anything else on the shelf.

"Traffic's breadth of coffee is remarkable - from dark roasts reminiscent of your grandmother's kitchen, to wild co-ferments with tasting notes we admittedly have to look up. The packaging and the coffee inside is meant to captivate you, and I hope you feel the same when you try this coffee."

- Dean, Director of Coffee