Introduction by Chris Kornman
CoopeDota, the world’s first certified carbon-neutral coffee exporter, is much more than just a coffee operation 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.
This regional blend has undergone “Honey” processing, a hybrid processing method that strips the skin and fruit away but leaves the sticky mucilage surrounding the coffee in tact. After pulping, unlike with washed coffees, the mucilage-covered parchment is sent straight to the drying tables, skipping the fermentation tank and channel grading steps. This particular lot is a “yellow” honey, meaning relatively little fruit was left on the seed to dry, at least compared to a “red” or “black” honey.
Honey processing is the rose, any other name by which would smell as sweet… frequently referred to elsewhere in the world as semi-washed or pulped natural. So far as I can determine, it is Brazilian processing equipment manufacturer Pinhalense who stake the claim to creating the world’s first cereja descascado (literally “deskinned cherry”) in 1991 as a value-add alternative to the country’s traditionally dry-processed coffee. The pulped natural was a handy way to sell the local market a bunch of new equipment while offering an environmentally friendly answer to demands for washed coffees in dry regions.
Green Analysis by Chris Kornman
Good looking prep on this Yellow Honey Costa Rica from Dota. Screen size falls neatly within standard European Prep (EP), and moderate looking moisture figures accompany a very high density for this Central American coffee. Expect a little resistance from this coffee in the roaster to sugar browning.
The coffee’s genetics are the classic Central American selections Caturra and Catuaí. A little history: after heirloom Bourbon seeds crossed the ocean into the New World, the plant began to take on new characteristics. One mutation, eventually called Caturra, was first observed in Brazil and is noted for its short stature and resistance to wind and rain. Another spontaneously occurring cultivar called Mundo Novo (first appearing as a cross of Bourbon and Typica) was used as an ingredient alongside Caturra to create the cultivar known as Catuaí, also a dwarf tree that can produce higher yields when properly fertilized.
Roast Analysis by Jen Apodaca
Roasting the Yellow Honey can be tricky on the eyes because the roasted coffee appeared unusually light in color in the trier well after first crack. For a honey processed coffee this one is unusually dense as well. Roast one had a higher charge than roast two, and maximum gas was applied one minute after turn around. Roast two had a lower charge temperature which extended the drying stage and I gradually applied heat up to the beginning of the Maillard reactions. Roast one was vegetal and citric on the table compared to roast two, which had a citrus and floral acidity complemented by a clean roast character. This roast needed to be guided more than most in the Probatino and I suggest that you watch how the roast progresses in your machine carefully. Keep it low and slow and give this coffee time to develop for optimal sweetness and flavor.
Roast one: Apricot, cherry, herbal, cashew
Roast two: Honey, cinnamon, dried fig, and rose
Behmor Analysis by Evan Gilman
This Yellow Honey Ecopulped Costa Rican was apparently built for the Behmor. With no preheat, I achieved first crack at 12:30, and ramped down the heat using the P3 program at 13 minutes. This roast ended up a bit less developed than its Red Honey counterpart, but performed excellently on the cupping table. At 12% roast loss, this was a genuinely light roast, but displayed clear notes of pineapple, apricot, cherry, and nuanced tropical fruits as well.
This is a great candidate for home roasting, and turns out deliciously at lighter roast levels and longer roast times.
Brew Analysis by Evan Gilman
For this run of brew analysis, we decided to use the Behmor roast. Many of the crisp fruit notes we mentioned tasting on the cupping table were present in the brewed coffee as well. The only difference between the two brews below was the grind size, and consequently the total brew time.
As you can see in the stats below, the more coarsely-ground Chemex wasn’t quite as soluble, though we did prefer this brew in the cup. If you choose to roast this coffee on the lighter side, it might be worth a try to pour slowly and use a coarser grind setting in order to bring out the best in this coffee. Optimally we want at *least* 18% extraction for a drip coffee, but in this case we enjoyed a cup just slightly below the 18% mark.
This coffee may be available in full size bags as well. Contact Us to find out more.