Costa Rica Mayra Solis – Pacamara | Future Classic No. 21

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Costa Rica Mayra Solis – Pacamara | Future Classic No. 21

Delicate, rich, elegant.

Why we love it:
Pacamara isn’t a variety we often choose, but this lot won us over immediately. The fermentation enhances the body and creates a creamy texture while preserving the variety’s delicate character. Richer and more intense than a classic washed coffee, yet soft, balanced, and elegant, it delivers a beautifully complete cup that earned its place in our offer.

REGION	Santa Maria de Dota - Tarrazu
PRODUCER / FARM	Mayra Solis
ALTITUDE	1900m
VARIETIES	Pacamara
PROCESSING	Fermented Washed

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Grind

Anulează

the coffee, but for nerds

Story

Alto El Vapor is the result of a Costa Rican family business in the rural area of Santa María de Dota, known internationally for its high-quality coffee. Alto El Vapor is a name that expresses the phenomenon of fog settling at high elevations. The name of the micro-mill was inspired by this natural phenomenon, as the overall altitude of the farm reaches up to 2,000 meters.

This project began in March 2020 during the COVID pandemic, led by Doña Mayra along with her son and two daughters, focusing on producing high-quality coffee and providing an unforgettable experience to all consumers. The project started when her children, who had graduated from university and returned home, decided to join their mother Mayra's dream. This is a family that always strives to add value to coffee through processing, learning cupping directly, roasting, and constantly considering ways to continuously improve quality. As a testament to this, Delfina competed in the Costa Rica Barista Championship in 2023. Delfina's husband, Eduardo (not pictured), is also the Costa Rica Cupping Champion.

Alto El Vapor is a small-scale project filled with the love and belief of families dedicated to social and environmental welfare. The coffee itself is grown on the Alto el Vapor farm, of which 90% is a natural conservation area. There is also a spring within the farm that supplies water to part of the Santa María de Dota community. The family mostly protects rather than destroys the farm, preserving the habitat for surrounding flora and fauna. On the farm, coffee is located between 1,800 and 2,100 meters above sea level, resulting in Alto El Vapor being a high-altitude coffee. These factors, along with the traceability provided, ensure excellence, dedication, and love in every coffee bean the family harvests.

Given that the family resides in a rural area, they are committed to integrating sustainable development practices on the Alto el Vapor farm. While the main goal is to produce specialty coffee, they also grow citrus fruits, bananas, root vegetables, and green vegetables among the coffee plants. In this way, Alto El Vapor avoids monoculture and operates as a circular economy.

Process: Fermented Washed (Lavado Reposado)

The coffee was pulped on the same day as harvesting, the pulped coffee was placed in a tank approximately 1 meter deep and left to rest until the mucilage separated (approximately 3 days), it was washed manually and then transferred to raised beds to begin its manual and sun drying, where it was moved every 3 hours 4 times a day. The drying took over 15 days.

The family has been operating their coffee farm business for as long as they can remember. Due to financial difficulties, they decided to start their own micro-mill and roasted coffee brand in 2020-21; Mayra Solis (mother); Eduardo Porras Solis (first son); Maria Delfina Porras Solis (second daughter); Dalila Pora.

How did they get started?

They started their micro-mill as a family project during the 2020-21 harvest season. Previously, they had been selling through a cooperative, but they decided to make this change because they felt that selling only cherries wouldn't allow them to build a better life economically. Moreover, around this time, Delfina (the second daughter) graduated from university and began working as a youth trainer for Bean Voyage, and at the same time, the youngest daughter Dalila and mother Mayra also joined Bean Voyage's training program. In the educational program, they learned about sustainable methods for growing better coffee, among other things, and they are nurturing their dreams by directly applying the knowledge gained from the program to their farm and mill.