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 really screams classic Costa to me. Bright citrus and floral balanced with a very chocolaty undertone, a couple hints of a fruity factor pop out at the light to medium roasts levels. Clean and rich, a very nice cup. As one gets the roast more towards a strong medium, it mutes up much of the citrus bringing out a little hint of caramel, although not as citric one can still detect cool floral tones, which is what Costa Rican coffee was originally known for.
Great from light to dark. Lighter you will you will pick up more acidic notes, so make sure you don’t mind a little acidity. At a medium (city +) you will taste the great complexities that you may lose if roasted too dark. Would make a wonderful espresso but great as a drip brew.