Guanacaste

Guanacaste

$17.00
Unit price per
PRODUCER Coopedota, Smallholders
AMOUNT 12 oz. retail bag, 2 lb. bag, 5 lb. bag
ORIGIN
Santa Maria de Dota, Tarrazu, Costa Rica
ALTITUDE
1,500 meters above sea level
VARIETY
Caturra, Catuai
PROCESS
Fully washed
TASTING NOTES Toffee, red grape, milk chocolate

From our friends at Ally Coffee:

Costa Rica’s national tree, the Guanacaste, gives its name to this Core Coffee from the Tarrazú valley of Costa Rica. Guanacaste coffee is produced by Coopedota; since 1960, the cooperative has supported smallholder farmers in and around the town of Santa Maria de Dota. This washed coffee represents the collective efforts of Coopedota’s hundreds of members and of the professional team at the central mill and washing station. 

In Costa Rica, ripe coffee cherries are collected daily at a centralized wet will and dupulped, washed, and dried in large batches to produce uniformity, consistency, and cleanliness. The infrastructural design contributes to the overall quality of the final coffee, which delivers the full complexity of the terroir’s fruit, chocolate, and sugar notes. 

Coopedota was founded by 96 producers in the town of Santa Maria de Dota in the Costa Rican canton of Tarrazú, also known as “Los Santos” for the high number of towns with Santo or Santa in their names. The main Coopedota offices, wet mill, dry mill, warehouses, and a roastery cafe are in the center of Dota, in a valley surrounded by hills flourishing with coffee. Today, the cooperative has over 900 members who actively attend trainings on agronomy, farm management, and even have chances to roast and cup their own coffee as part of Coopedota’s many programs. 

Coopedota has taken a leading role in the response of Costa Rica’s agricultural sector to climate change by reducing carbon emissions along the production and processing chain to achieve verified carbon neutrality  of their coffee. The Coopedota mill composts coffee cherry pulp, irrigates cattle pastures with waste water, and encourages its members to maintain primary and secondary forests on their property by offering active agronomy consultations and workshops.