Something I’ve wanted to do for a long time is feature a coffee on our website with more in depth information about the farm, farmers, tasting and brewing notes. So here it is my first blog post. I’m going to try to feature a different coffee each month that Carlos is currently roasting.
This year we were able to get a couple hundred pounds of the Santa Maria de Dota Tarrazu from the Costa Rican cooperative Cooperativa de Caficultores de Dota R.L. or CoopeDota for short. This co-op was formed in 1960 and today has nearly 900 members. Their commitment to eco-friendly practices is impressive: In 2011 CoopeDota became the world’s first carbon neutral coffee producer. Their energy is hydro powered, their washed coffees are processed with water efficient eco-pulpers and depending on the weather are either dried in the sun or with mechanical dryers fueled by coffee parchment (the papery substance that surrounds the bean). Their coffees are also Rainforest Alliance certified. This is an organization that holds growers to the highest standards of land stewardship and conservation of the local ecosystem by protecting the soils, water and wildlife and improving the quality of life for their farmers and communities. If you’re interested check them out here https://www.rainforest-alliance.org/ As if all that wasn’t enough their commitment to the environment extends to the community of Santa Maria de Dota where the members of the co-op also manage the trash collection for the entire town.
Santa Maria de Dota is located in the center of the country within the province of San Jose slightly inland on the Pacific Ocean side.
These beans are eco-pulped and European Preparation meaning the coffee has undergone rigorous sorting creating a more desirable specialty cup. It is a single origin multi-varietal coffee made up of Arabica beans of the Caturra and Catuai varieties. We get aromas of a soft early morning ocean breeze and maple spice oatmeal with fig jam and raisins. It has an initial flavor of lightly acidic blood orange and raisins stirred with a bit of honey and ends with soft cocoa. All of our initial cupping and brewing for tasting notes are done using a Hario V60 pour over. We never add any milks or sugars. A couple days later we tried it as a French press and wow it really shined! It was super smooth with low acidity, a milk chocolate soft serve in a waffle cone. It would stand up to milk if you wanted it. We let the coffee rest about six days then tried it as an espresso. It had a thick crema but was a bit thinner bodied with a bright citrus acidity.
If you’ve made it all the way to the end of this post I truly appreciate you! Until next time, Jolynn