Origin: Costa Rica
Region: Santa Maria de Dota, Tarrazú
Farm: Alto El Vapor Micromill
Variety: Catuai
Altitude: 2000-2100 Meters Above Sea Level
Processing: Anaerobic Natural
Flavor Notes: Pomegranate + Elderberry
Costa Rica was the first Central American country to fully establish a coffee industry, with coffee becoming a major export as early as the 1820s. Being a small country, Costa Rica currently makes up less than 1% of the world's annual coffee production. Despite that, it is well known for its overall quality. In many ways, Costa Rica has been at the forefront of innovation in specialty coffee. In the 1990s, the country made major changes to the way it uses water in coffee production. This made them a global leader in environmental sustainability. Then in 2008, an earthquake hit the country, causing water shortages that forced farmers to pivot. One way they did so was by introducing honey processed coffee to the specialty scene. Since then, there has been a refining of both honey and natural processed coffees, resulting in many different styles. Experimentation continues both in coffee processing and by introducing highly sought after varieties such as SL28 (from Kenya) and Geishas. There has also been a growing number of micromills - smaller farmers that specialize in using these unique processing techniques to create truly exceptional coffees.
Among these micromills is Alto El Vapor. The farm is located in Santa Maria de Dota in the Tarrazu region. This area has some of the highest elevation in the country and is famous for producing quality coffees. The owner of the farm, Maryra Solis Ureña, inherited the farm from her grandfather and has decided to focus on quality, traceability, and sustainability. Over the years, the farm has made great efforts to perfect natural, honey, and different anaerobic processes. It’s those efforts that helped create this lot - called the Forest Lot. It is a single variety (Catuai) that is an anaerobic natural process. This means the cherry is dried, much like a raisin, in an environment without oxygen before the fruit is removed from the seed. This process tends to increase sweetness and acidity, making clean, wine-like, fruit-forward coffees. With this coffee, we find big and winey flavors, featuring notes of pomegranate, lychee, and elderberry - pleasantly sweet, tart, and floral. Enjoy this delicious and vibrant coffee that lives up to all the notoriety that Costa Rica microlots have become known for!
All coffees are available in whole bean only.
We roast and ship on Mondays and Thursdays. Orders placed Thursday through Sunday at midnight will roast and ship on Monday. Orders placed Monday through Wednesday at midnight will roast and ship on Thursday.
