Costa Rica Alto El Vapor (200gr)

Costa Rica Alto El Vapor (200gr)


Embark on a Costa Rican coffee adventure, where melon and jasmine aromas blend with peach and plum flavors. Experience a syrupy mouthfeel and savor the lingering aftertaste of melon and vanilla. This carefully crafted Costa Rican coffee promises a delightful and satisfying experience, combining unique notes that captivate the palate.

2100 m


Alto El Vapor Micromill

Costa Rica

FARM: Alto El Vapor Micromill


Alto El Vapor, one of our newest Costa Rican relationships, stands as one of the highest-elevation farms in Tarrazu. This woman-owned farm, rooted in family heritage, took on the legacy of coffee production upon inheriting her grandfather's land. Committed to experimentation, Alto El Vapor focuses on perfecting variables in processing, specializing in Natural, Honey, and anaerobic variations.

Unlike larger operations, microlots like those from Alto El Vapor are produced in limited quantities, typically fewer than 1,000 bags annually. This family-owned farm exemplifies the dedication of Costa Rican producers who not only cultivate their lands but also operate micromills, ensuring the highest quality and traceability. Our Costa Rican office, Oxcart Coffee – Cafe Imports Latin America, facilitates direct collaboration with growers, fostering stronger connections and meticulous oversight of the quality and logistics of coffee shipments worldwide.


Located in the southern Pacific region south of Costa Rica's capital city, San Jose, the high-altitude Tarrazú region is renowned for its dense coffee cultivation. Referred to locally as "Zona de Los Santos" due to the abundance of towns with "San" or "Santa" in their names, many farms in this area are situated at or above 2000 meters above sea level.

Tarrazú experiences two distinct seasons—a seven-month rainy period from May to November and a dry season from December to April. This climate promotes consistent coffee blossoming. With an annual precipitation of around 2,400 millimeters (94.5 inches) and an average temperature of 19°C (66.2°F), the region provides an ideal environment for coffee cultivation.

The fertile, volcanic soils and rolling mountainsides of Tarrazú are conducive to various agricultural activities. Local smallholders cultivate not only coffee but also bananas, avocados, and citrus fruits on generational properties. The community spirit and strong family ties are evident in Tarrazú, where producers take pride in caring for their land. Many farms in the region feature primary forests, shade trees, and a commitment to preserving natural water sources that originate from the mountainsides.

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Costa RicaAlto El Vapor arrived to our roastery via EL CAFÉ, a company established in 2000 by Vasileios G. Anastasopoulos that is solely concerned in the coffee producing countries with discovering new coffee varieties on special farms.
Since then they supplie most of the largest coffee producing companies in Greece, by remaining as a dedicated green coffee import and trading company.

About Costa Rica

PRODUCER:El Vapor Micromill



PROCESS:Anaerobic Natural



AROMA:Melon, Jasmine

FLAVOR:Plum,Orange, Blackberries


FINISH:Melon, Vanilla

As Costa Rica pioneered the establishment of a coffee industry in Central America, its rich history dates back to the late 1700s. Coffee gained prominence as a major agricultural export in the 1820s, boosted by improved infrastructure like the main road to Puntarenas in 1846. The Instituto del Café de Costa Rica (Icafe), established in 1933, plays a pivotal role in supporting the country's coffee market through scientific research and oversight, ensuring fair contract terms for farmers. Despite contributing less than 1% to global coffee production, Costa Rica is renowned for its consistently good quality and diverse profiles in growing regions.

Tarrazú, famed for its high altitudes, offers coffees with crisp acidity, while West Valley is known for producing award-winning Cup of Excellence coffees. Tres Ríos boasts a smoother, milder profile with toffee sweetness, and the Central Valley, marked by distinct weather patterns, yields exceptional natural processed coffees. Recent years have seen a surge in variety selection, with SL-28, Gesha, and local varieties like Villa Sarchi and Venesia gaining popularity among coffee producers aiming to stand out in the competitive market.