Costa Rica El Alto natural aerobic

This process begins by harvesting the coffee cherries at their peak ripeness and transporting them to a covered, shaded patio. Here, the cherries are spread out in layers approximately 30 cm deep to begin aerobic fermentation (with exposure to air). The fermentation lasts about 3 days, during which pH levels are regularly monitored to ensure the proper development of the flavor profile.

Subsequently, the coffee is moved in sacks to drying beds, where the sun-drying process begins, lasting 20 to 30 days. To ensure uniform drying and final quality, the coffee is turned by hand every 2 to 3 hours.

In the event of unfavorable weather conditions, a combined method is used: after an initial ten-day pre-drying period in the sun, the coffee is moved to mechanical dryers to guarantee the consistency and stability of the batch. Once the target moisture level is reached, the coffee is stored in bags with protective liners and left to rest and stabilize in a controlled warehouse.

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.