Central American coffees have been shipping for months, and while it’s easy to be overwhelmed by a plethora of options, it’s equally rewarding to find that spectacular late-season arrival. Tarrazu is having a great year; volume is up and quality is high. This coffee comes to us from longtime partners CoopeDota, the world’s first certified carbon-neutral coffee exporter. But Cooperativa de Caficultores de Dota is much more than just an exporter with a great certification. Roberto Mata has built up an amazing industry integrating social services and environmental protections while producing some of the highest quality coffee available in Costa Rica.

CoopeDota provides members with access to wet and dry milling services, but the outreach extends far beyond simply processing and exporting coffee. Coffee by-products are used to fuel the mechanical drying guardiolas and water use during processing is reduced by using eco-pulpers. The cooperative manages trash pickup in the city of Santa Maria de Dota, and has been able to repurpose waste into renewable forms of energy.

CoopeDota’s farms stretch deep into the Tarrazu region and while they produce a significant volume, they also are deeply invested in highlighting exceptional microlots. This offering is a spectacular example of their finest work.


CoopeDota’s green handling remains exquisite with this sparkling-clean prep. Above average density and solid looking moisture figures accompany a lot with good size distribution, 85% falling between between screens 16 and 18.



This coffee’s high density caused a sluggish development on my first roast, PR-0249 (gray). I continued to push the coffee with additional gas during Maillard color changes and even after First Crack. In the end, despite a ColorTrack reading that indicated good browning, the coffee tasted nutty and underdeveloped on the cupping table. My second roast (PR-0250, red) employed a higher charge temperature which seemed to make up for the sluggish development on the first roast. I was able to drop my gas a little during first crack to encourage a lengthened caramelization, and despite a lighter color reading and a very fast roast, the results were much nicer on the cupping table. Don’t be afraid to be aggressive with your starting temperature and with your gas adjustments on this coffee before you hit first crack, it seems to be prepared to deal well with additional heat, at least until you hear it start to pop.

Origin Information

Cooperativa de Caficultores de Dota R.L.
Catuai, Caturra
Dota, San José, Costa Rica
October- February
1,550 – 1,950 meters
Volcanic loam
Eco-pulped and dried in the sun and mechanical driers

Background Details

This coffee is sourced from Cooperativa de  de Caficultores de Dota R.L (CoopeDota ), which was founded in 1960, and has 850 members living throughout the canton of Dota within the province of San Jose, Costa Rica.  CoopeDota strives for a sustainable economic impact in the community through the creation of jobs.  CoopeDota sells roasted coffee for the national consumption, operates a coffee shop and hardware store, and offers guided tours of their coffee farms.