This coffee roasted well with both aggressive heat and with a more gentle heat application. This coffee hits all of the green quality marks, making it easy to roast a number of ways in the drum. The profile posted is a simple roast that can easily be replicated. A single adjustment after the drying stage, with the proper amount of energy at charge, carried this coffee through to a nice light medium roast. On the cupping table, it was a sweetly balanced coffee with lavender and hibiscus supported by peach, plum and vanilla. To achieve a darker roast profile, I would start at a higher charge temperature and lower gas, extend the drying stage and then apply aggressive heat once the rate of rise reaches below 20°F per minute.

Origin Information

Cooperativa de 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 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 of roasted coffee for the national consumption, operates a coffee shop and hardware store, and offers guided tours of their coffee farms.