Costa Rica El Alto honey anaerobic

This process begins with harvesting the coffee cherries exclusively at their optimal ripeness. After weighing, the cherries are carefully placed into food-grade bags and then into jute sacks. Maintaining a stable, cool environment during transport to the fermentation station is crucial.

The fermentation itself takes 5 days. Once complete, the cherries undergo pulping, after which the coffee—retaining some of its mucilage (the honey method)—is spread onto African beds. Here, the coffee is turned by hand every 2 to 3 hours until the batch reaches the desired moisture level. Before the final dry milling, the coffee is stored in bags with protective liners (e.g., GrainPro), where it rests and stabilizes under controlled warehouse conditions.

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.