Region :                   Tarrazú
Farm :                        Alto El Vapor
Owner :                   Maira Solis Ureña
Altitude :                1800-2010 masl
Process :                  Yellow Honey
Variety :                   Catuai
Q Score :                   86.5

Super clean and juicy, citric acidity.
Notes of pomegranate, vanilla and cola.

** 30kg Vacuum-Packed **

Coffee Bio:

Finca “Alto el Vapor” belongs to the Solis Ureña family. Maira Solis Ureña leads the operation with her three children, Delfina, Davila and Eduardo.
They all cover different aspects of the coffee business: Delfina manages operations and price negotiation, Eduardo looks after the picking and milling process, and Davila studies Bioprocess Engineering hoping to apply her academic knowledge back to their operations.

Maira has been growing coffee all her life. She and her family had been weighing the idea of starting a micro-mill and learning about coffee processing for many years, during which they had been gathering knowledge and attending workshops.
However, as the Covid pandemic hit them pretty hard during last year’s harvest, the family made the decision to take the leap and start milling their own cherries in the hope of improving their margins.

Process:

The coffee was hand-picked and sorted in floatation tanks. 50% of the mucilage was removed during the depulping.

The cherries were then dried on African raised beds for 15 days before being rested in parchment for 2 months.

Trivia:

Only about 10% of the land is planted with coffee, the rest all untouched mountain reserve.

Alto El Vapor Location: