Costa Rica El Alto washed

Processing began on the day of harvest with the removal of the coffee cherry skin. The coffee was then placed in a tank roughly one meter deep, where it rested for about three days. Afterward, it was washed by hand and transferred to raised African beds to dry in the sun. During drying, the coffee was moved every three hours — four times a day in total. The drying phase lasted more than 15 days.

Vamay Coffee is the result of a family-run business from Costa Rica in the Santa María de Dota region, which is globally renowned for its high-quality coffee. The business was established in March 2020, in the midst of the COVID pandemic, and is led by Doña Mayra Solis, who, along with her son and two daughters, focuses on growing the finest quality coffee.The coffee itself is grown on the Alto El Vapor farm, 90% of which is part of a protected reserve. The farmers also have springs that supply water to part of the community in Santa María de Dota. The El Vapor farm is situated at an elevation of between 1,800 and 2,100 meters above sea level.