Costa Rica Alto El Vapor

Origin

• 🇨🇷 Costa Rica· Tarrazú

Tasting notes

Character

• Experimental
  50
• Funky
  40

Alto El Vapor is one of the highest elevation farms and micromills in Tarrazu, Costa Rica. The woman-owned operation producing coffee for years specializes in naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge., honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural., and anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. style coffees. It’s clear to us by tasting this coffee that a lot of care and thought goes into their coffee production and we’re super excited to have this for you to try. We taste: champagne, grapes, and juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. bright acidity. Origin – Costa Rica Region – Santa Mario De Dota, Tarrazu Farm – Alto El Vapor VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. – CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Process – Anaerobic Natural Table notes – G rape, orange marmalade, bright acidity