614 Costa Rica Dota El Diosa Geisha Yeast Washed - Dolce Coffee Single Origin

✏️ References

Located in the Dota region of the renowned Tarrazu area in Costa Rica, this region is known for producing small-batch Geisha varieties. Since 1865, Dota has enjoyed a reputation for excellent Costa Rican coffee. This is largely due to the development of roads extending from the capital to the Dota valley, which passed through the Tarrazu region. Consequently, when the Costa Rican Coffee Institute designated regions for coffee production, they commonly marked it as Dota Tarrazu. This area features a typical highland terrain, with optimal soil and humidity conditions for coffee cultivation.

El Diosa is a farm established in the 1960s that grows coffee using organic farming methods. They utilize local native trees and fruit trees for shade, and the fertilizers used are made from coffee pulp mixed with molasses, combined with nutrient-rich soil from nearby mountains and fermented with microorganisms. This produces organic fertilizers that enhance the disease resistance of coffee plants. Additionally, they use California earthworms to enrich the soil and provide essential nutrients during the fertilization period while intercropping various coffee varieties. All coffee cherries are handpicked at peak ripeness, and the fermentation process is tightly controlled. They have developed a unique humidification treatment method, achieving just the right level of fermentation that balances clarity and complexity in the coffee. This allows the flavours to exhibit remarkable stability, showcasing the distinct characteristics of Geisha in layers.

🚨 About Ordering 

Coffee beans are freshly roasted every week. The cutoff for orders is on Tuesday, and the beans are roasted on Thursday, and will be shipped out on the following Monday.

🚨 Degas / Flavour maturation Recommendation

Freshly roasted coffee beans need some time to rest after roasting. Degassing let the excessive carbon dioxide that produce during roasting comes out from the beans, during these time, flavours of the Coffee will be maturer and more stable for better extraction and brewing results.

※ Light to Medium Roast：12-14 Days

※ Medium Dark Roast & Spacial Fermentation：2-3 weeks