Sensory profile : Raspberry, Red apple, Strawberry, Surinam cherry
Producer: Delfina Porras Solís
Variety : Villa Sarchi
Altitude : 1850-2100 meters above sea level
Process : Natural Anaerobic
Farm : Alto El Vapor
THE STORY
Microbenecio Alto El Vapor is the result of a Costa Rican family business from Santa María de Dota, a rural area internationally known for the high quality of its coffee. It emerged in March 2020 in the midst of the COVID-19 health emergency. This project is led by a single woman, single-headed, who, along with her two daughters and son, aims to transcend the coffee production chain, adding value to the product in order to find better and fairer opportunities in the national and international markets. We focus on producing high-quality coffee and providing unique and unforgettable experiences to all our consumers. We are a microenterprise committed to social and environmental well-being. We also believe that the production and processing of any food should be sustainable. Our coffee is grown on the Alto el Vapor Farm, which has 90% preserved mountain land and also has springs that even supply water for part of the Santa María de Dota community. For us, these characteristics are invaluable and untouchable, and we are committed to protecting them. The coffee plantations are located between 1,800 and 2,100 meters above sea level, which indicates that Alto El Vapor is a high-altitude coffee. Both factors, along with other aspects such as plant management, sun-drying, and traceability, indicate that each bean in our harvest possesses unique properties. We guarantee excellence, dedication, and love in our product.
THE FERMENTATION AND DRYING PROCESS
It is fermented in vats anaerobically for 3 days with pH control. at the beginning and end of fermentation. The first 5 days of drying, the grain remained undisturbed. Drying method: Sun-dried on African beds. Drying days: 20 days
