Our relationship with Coopedota goes beyond the coffees we roast. In 2019, we welcomed their team to our roastery. Then, in February 2020, we travelled to visit them in Costa Rica’s Tarrazú region, experiencing first-hand the passion and care behind their coffee.

In April 2023, we chose a coffee from Coopedota to celebrate our tenth anniversary. It felt fitting to mark that milestone with one of our long-term origin partners, and we’re delighted to share more of their story.

A cooperative at the heart of its community:

Established in 1960, Coopedota brings together small coffee growers from across the surrounding area. Its mill in Santa María de Dota provides a shared home for processing their harvests, supporting member farmers and their families.

Alongside its community mill, which handles larger lots, Coopedota operates a micro mill for higher-scoring coffees and smaller experimental batches. These can come from individual producers or from its experimental farm, El Cedral, where the team explores new approaches to coffee production.

A commitment to reducing its footprint:

In 2011, Coopedota became the first coffee processor in the world to be certified carbon neutral. The footprint it measures extends beyond the mill to include its own roastery, shops and the transportation of coffee to the ports. These businesses also return money to the cooperative, keeping more value within the community.

Coffee waste is turned into rich compost, while parchment, the protective layer around the coffee bean, is used to fuel specially built driers. Carbon credits cover remaining emissions when needed.

Each year, the cooperative selects an improvement project to help reduce its environmental impact further, with the aim of reducing its reliance on purchased carbon credits.

The coffee we’ve chosen:

This honey-processed coffee brings together cherries from Coopedota’s member farms. Once picked, they are delivered either to local collection stations or directly to the mill in Santa María de Dota.

The cherries measure around 23 Brix, an indication of their sugar content, and undergo 24 hours of fermentation before depulping. Around 70% of the mucilage, the sticky fruit layer surrounding the bean, is retained during drying, giving this coffee its honey-process designation.

The coffee is then dried on patios and turned regularly to encourage even drying. It’s a careful process that reflects what first drew us to Coopedota: attention to quality, a willingness to experiment and a strong commitment to the people behind every harvest.

TRY NOW