Introduction by Chris Kornman
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. CJ1006 – Costa Rica CoopeDota Eco-Pulped Crown Jewel 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. CJ1006 – Costa Rica CoopeDota Eco-Pulped Crown Jewel is a spectacular example of their finest work.
Green Analysis by Chris Kornman
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.
Roast Analysis by Chris Kornman
CJ1006 – Costa Rica CoopeDota Eco-Pulped Crown Jewel’s high density caused a sluggish development on my first roast, PR-0249 (gray below). 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 below) 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.
Brew Analysis by Evan Gilman
Much like Chris’ experience of the CJ1006 – Costa Rica CoopeDota Eco-Pulped Crown Jewel, my positive interactions with this coffee came in fits and starts. Both coffees performed quite well as drip coffee, despite PR-249 being outperformed by PR-250 on the cupping table.
PR-249 had a very complex profile, though there was a markedly ‘green’ quality about many of the flavors it displayed. Things like lime, cucumber, and tart green pear came to mind; certainly a complex coffee, but I could see some folks turned away by this briskness.
PR-250 was very much more approachable. The more expected juicy grape notes, plenty of sugar cane sweetness, and powdered sugar overtones made this an easy favorite between the two. Once this coffee was dialed in, it was a definite crowd pleaser. Check below for some of my extraction info.
Put under pressure, these two roasts performed as I expected. PR-249 tended to be a tart, and a bit difficult to work with; PR-250 was much friendlier during my dial-in procedures. This is an incredibly dense coffee and I needed to coarsen the grind considerably (4+ notches on a Mazzer Kony), even though the previous coffee in the hopper was also Costa Rican.
Due to the density and to the sluggish development in the roast that Chris mentions above, PR-249 was almost exquisitely difficult to dial in; plenty of channeling (gushers), and inconsistent shots resulted. PR-250, however, behaved itself quite nicely, and provided some very consistent shots with pronounced ringing tartness. Darker roasts of this coffee will be sure to bring out plenty of sugary sweetness with lots of acidity to spare. You can find my favorite extractions of each roast of this coffee below.
This coffee is available in full size bags as well. Contact Us to find out more.