Our favorite Tarrazu of last season is back in action!
There is nowhere like Costa Rica when it comes to coffee cooperatives. CoopeDota, which produces this coffee, is one of the finest.
It starts with an unmatched commitment to the environment. CoopeDota has a first of its kind certified carbon-neutral mill, which features hydro-powered energy consumption, water efficient eco-pulpers (also called a demucilager), and mechanical coffee dryers fueled by coffee parchment. Nearly 900 producer-members living throughout the canton of Dota within the province of San Jose, Costa Rica focus their attention on farm management throughout the year and then deliver their cherry to the CoopeDota mill where traceability and quality control are second to none.
CoopeDota has an equally intricate model of income diversification with a profitable agriculture supply store and tourism department dedicated to showing off coffee farms to visitors. They also roast their own coffee and operate three cafes and a cupper/barista training center. Their commitment to the environment also extends to the community of Santa Maria de Dota where the cooperative manages trash pickup for the entire town.
A very nice co-op production Tarrazu that follows the classic Costa terroir, floral acidity versus nutty and chocolaty tones. A wonderful balance of flavors that can accommodate anyone’s personal tastes, dependent on roast level. Lighter roasts are brighter citrus and floral balanced with hints of chocolaty and nutty undertones, small soft fruit notes pop out at pre-second crack roasts. Clean and rich with a sweet edge, a great daily drinker. As one roasts more towards a strong medium, it mutes up much of the citric and floral bringing out a little hint of caramel within the nuttiness of the cup, although not as citric one can still find cool floral tones throughout the roast spectrum.
Great from light to dark. Even roasting with low to medium chaff. A couple extra day setup time can really help smooth out the cup. Drinking too soon can accentuate the more sour floral acidity. Sweet, delicate and balanced, shoot for a roast level before 2nd crack. Smoky rich and chocolaty, shoot for touching 2nd crack to a couple pops into it.