Introduction by Chris Kornman

CoopeDota, the world’s first certified carbon-neutral coffee exporter, is much more than just an exporter with a great certification. Recently retired Director Roberto Mata 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, yet the outreach extends far beyond processing: 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. El Cedral is a farm owned and operated by the cooperative, established six years ago after longtime use as an annex for the wet mill. It is now run as a “model farm,” where members can explore coffee cultivation strategies. This particular lot was a successful experiment in dry processing: the coffee spent two days sun-drying on a patio, then moved to covered, high-airflow solar dryers to protect from rains, and finished for 48 in a guardiola.

Green Analysis by Chris Kornman

This natural dry process Catuaí is clean and by-the-numbers in terms of green metrics, as we’ve come to expect from coffees processed at Coopedota. Standard European Prep sizing, moderate moisture, and above-average density are all here, hallmarks of high grown, precision processed coffee of exceptional quality.

Catuaí is a dwarf variety with copious proliferation throughout the Americas. Originating from a hybridization of Caturra (a naturally occurring dwarf Bourbon mutation) and Mundo Novo (a spontaneously occurring Bourbon and Typica hybrid) in Brazil, the Catuaí trees are resistant to wind and rain, relatively high yielding, can be planted more closely together than larger cultivars, and require some precision in fertilization to achieve proper productivity.

Roast Analysis by Jen Apodaca

A very clean and sparkling coffee, this is a crowd pleaser of a natural processed coffee. My first roast had more heat applied at the onset of the roast and was carefully reduced as we approached first crack. This created a vibrant and sparkling acidity of strawberry and pineapple, something that you could find in a cool summer drink. The second roast had a more gentle approach to heat during the drying stage and resulted in it being slightly longer (2% or 17 seconds). Both roasts finished with identical end roast temperatures and similar total roast times. The only difference on the cupping table was a more complex, dried fruit quality in the second roast with the same clean fruit quality. This stunning coffee can do what you want, whether sweet and tart or syrupy and condensed.


Roast one – strawberry, pineapple, honey, limeade

Roast two – blackberry, dried fruit, dried strawberry, plum

Brew Analysis by Evan Gilman

A successful experiment indeed!

This fruit-dried Costa Rican coffee was very enjoyable at the cupping table. While it didn’t fool me as being an East African coffee, I was unable to place the origin at our first blind cupping. The sweet red fruit and slight tropical nature of this coffee came through clearly in the brewed coffee as well. While we did prefer roast one as a filter brew, both roasts were very approachable – as long as you enjoy delicious ripe fruit! Look for mango, cantaloupe, tart berries, and dragonfruit in the cup.