single origin | whole beans | 250g

location tarrazu

producer Mayra Solis

altitude 1600 m.a.s.l

variety: catuai

process anaerobic natural

suggested for filter

tasting notes gummy bears, forest berries, milk chocolate

History of the farm and the producer: Alto el Vapor Farm was acquired through family inheritance, with the majority of its land (90%) dedicated to forest conservation. The area devoted to coffee cultivation is approximately 15 hectares. Coffee planting began after Mayra Cecilia's marriage in 1992, with the entire crop initially delivered to CoopeDota, the coffee growers' cooperative. In 2011, after her divorce, Mayra Cecilia took over the administration of the farm. In 2021, driven by necessity and passion, she decided to process part of the harvest to meet financial responsibilities, cover production costs, and improve the farm's overall activities. The decision to process coffee was made with the intention of creating a sustainable project that would ensure the farm's longevity.

Total volume exported: The farm currently exports around 170 bags of 69kg each.

Name of the coffee lot and its special meaning: The coffee lots have unique names with special significance. "Tiopa" is named after the place where the fermentation process occurs, consistently delivering good results year after year. "El Alto" is a washed lot, named after the farm itself, representing a special and unique part of the farm. "Ginsu" reflects the beauty and uniqueness of this particular lot. "La Vuelta" refers to a distinctive sharp turn on the road within the farm, making the lot's location easily recognizable by all.

Coffee cultivation: The coffee is grown with strict care, using cultural practices that protect the environment. These practices include pruning, weed control, shading, windbreak maintenance, incorporation of organic matter into the soil, and the use of terraces. The shade is primarily provided by poro and guineo trees, with some sections benefiting from the shade of endemic or citrus trees. Fertilisation is carried out with high-quality chemicals, applied according to soil analysis and harvest estimates, and supplemented with biols (organic fertilisers). Pruning is performed annually after harvest, and harvesting is done at optimum maturity by indigenous labour from Panama.

Coffee processing: The farm implements various control points to ensure traceability and quality. Records are kept for each lot, detailing the place and day of harvest, quantity harvested, processing method, variety, drying duration, African bed used, and moisture levels. The farm primarily employs honey and natural aerobic and anaerobic fermentations. When pulping is required, it is done on the farm with equipment that does not use or require water. The coffee is then sun-dried on African beds, with continuous movement until the required moisture level is achieved. The farm prides itself on its ecological practices, as the carbon footprint in both production and processing is minimal.

Coffee storage: After sun-drying on African beds, the coffee is stored in specialised bags, which are then placed in gangoche bags on wooden pallets in a dry, cool warehouse with stable temperatures. Each bag is labelled to identify the specific lot.

Social and environmental projects: The farm is committed to producing sustainable coffee, focusing on forest conservation, water source protection, soil regeneration, and good agricultural practices. They plant a certain number of trees annually, and the primary forest area on the farm is strictly protected as an untouchable area. Socially, the farm offers a safe and responsible workspace for both men and women. An indigenous community from Panama has been harvesting coffee at the farm for over 10 years, enjoying dignified treatment and safe living conditions. The farm also hosts groups of young people interested in learning about coffee production, as well as national and international researchers, supporting studies related to coffee. The farm is involved in discussions on fair trade and traceability and supports the NGO Bean, as well as being part of the women producers' community organised by the NGO. They are working on developing a community project to share knowledge about coffee culture, helping citizens understand the value behind a cup of coffee.

Challenges and problems in coffee production: The farm faces several challenges due to climate change, including the spread of new pests and diseases, resistance to previously effective treatments, unpredictable rainy seasons affecting harvest timing, and low production yields. Additionally, commercial practices in the coffee value chain often place the producer at a disadvantage, facing greater risks and receiving less economic reward. The instability of international markets and purchasing behaviour from buyers also poses challenges, as does the need to adapt to changing consumer preferences, which often requires uncertain investments.

Additional information: The farm takes pride in offering a sustainable specialty coffee, produced through a family project that is environmentally, socially, and economically committed. Each bean is carefully tended to ensure that consumers can enjoy a coffee made with the same love and care with which it is produced and processed.

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