Costa Rica El Cedral Dota

Six years running now. El Cedral is one of the few coffees we buy back every season without much debate, and this year might be the best we can remember. Huge tropical fruit, with pineapple and banana leading the way and a little cinnamon warmth behind them.

It grows on Finca El Cedral, high in the Dota valley between 1,900 and 2,050 meters, farmed through CoopeDota. The cooperative started in 1960 and runs a certified carbon neutral mill on hydroelectric power. El Cedral is their model farm, where members test climate adaptive growing techniques and pass what works back to the rest of the membership.

Red Catuai and Red Caturra, picked in January and February, then dried whole in the sun and finished in mechanical driers. That full natural drying is where all the fruit comes from.

⚓ At the Source

Producer

CoopeDota · Finca El Cedral

Region

El Cedral de Dota, San José, Costa Rica

Altitude

1,900–2,050 masl

Variety

Red Catuai, Red Caturra

Process

Natural

Tastes Like

Pineapple · Banana · Cinnamon

Sourced from the high-elevation slopes of El Cedral de Dota, San José, this Red Catuai lot represents the meticulous work of CoopeDota and Finca El Cedral. As a natural-processed coffee, the cherries are dried with the fruit intact, a technique that often imparts a syrupy body and intensified sweetness to the final cup. While processing methods vary significantly by region, natural processing is frequently utilized to highlight the inherent sugars of the bean. Roasted by Anchorhead Coffee, this specific selection showcases vibrant notes of pineapple, banana, and cinnamon. When evaluating such distinct profiles, enthusiasts often consult a flavor wheel to better identify the complex interplay between the fruit-forward acidity and the warm, spice-driven undertones. This offering provides a clear look at how the unique microclimate of the Dota region influences the character of the Red Catuai varietal when handled with traditional drying methods.