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.