Soft peach, orange, hibiscus, and pineapple notes throughout. A sweet, medium and juicy body that follows sparkling lime acidity. Hazelnut, caramel, and orange slice notes to finish.
Costa Rican Tarrazu
Costa Rican Tarrazu
Region: Santa Marta de Dota
Producer: Coopedota
Variety: Catuai, Caturra
Altitude: 1450 – 1900 (MASL)
Process: Fully Washed
Tasting Notes
Soft peach, orange, hibiscus, and pineapple notes throughout. A sweet, medium and juicy body that follows sparkling lime acidity. Hazelnut, caramel, and orange slice notes to finish.
Origin Story
Located in the famed, lush green hills of the Tarrazú region, the tranquil town of Santa Maria de Dota is home to Coopedota. The cooperative operates as an essential economic and cultural resource for the town’s tight-knit community, whose primary industry is centralised around coffee production in Costa Rica. At altitudes between 1,450 and 1,900 metres above sea level, the main micro-climate in the area is strongly influenced by the Pacific Ocean and nearby natural reserves drawing in rainfall.
Established in 1960 by local coffee producers, Coopedota was designed to aid with financing, processing, and exportation through an economy of scale. Since then, it has evolved into an exemplary cooperative of more than 900 members, producing approximately 60,000 69-kilo bags of coffee annually.
All Coopedota producers process their coffee at the cooperative-owned mill. The mill is impressive with its colourful maze of pulpers, fermentation tanks, sorting lines and silos. Cherries are dropped off at the main entrance separated into specific qualities and certifications. Coopedota is hailed as the first coffee producer and roastery to be CO2-neutral certified in the world. They are paving the way for sustainable coffee production of the future. Not only by reducing and offsetting their emissions but also by being actively involved in their community. A core value and key to the success of the co-op is diversification. In the past couple of years, Coopedota has undergone a rebranding and renovation at their mill, building
an on-site café to help promote coffee tourism.
A common issue discussed throughout coffee is the aging demographic of its producers. In an attempt to encourage the younger generations to engage in coffee and farming, Coopedota now has a coffee school. This school focuses on the fundamentals of coffee production knowledge and barista training, a new trend in the Costa Rican internal market.
Soft peach, orange, hibiscus, and pineapple notes throughout. A sweet, medium and juicy body that follows sparkling lime acidity. Hazelnut, caramel, and orange slice notes to finish.
Find out more at: www.coopedota.com
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