Chocolatey aspects at a wide roast range, milk chocolate, semi-sweet, baker's cocoa. Lightly fruited in middle roasts, silky body, and well integrated acidity. City+ to Vienna. Good for espresso.
|Drying Method||Patio Sun-dried|
|Arrival date||May 2018 Arrival|
|Bag size||69 KG|
|Cultivar Detail||Caturra, Catuai|
|Appearance||.4 d/300gr, 15-17 Screen|
|Roast Recommendations||City+ to Vienna|
|Recommended for Espresso||Yes|
Dota is a small subregion adjacent to the Tarrazu valley proper, more remote than the areas where most of the coffee in Costa Rica is planted. And for years this particular coffee, El Conquistador, went primarily to a single roaster in Germany. Great Dota coffees are fairly small sized seeds, with greater density due to the high altitudes they are cultivated at. Some roasters used to believe that the unique Dota cup character was the result of extra fermentation times at the mill during the wet-processing of the coffee. But it fact it is processed the same way that other Tarrazu coffees are, with the same fermentation times. The difference is in the unique soils that are found in the Dota micro-region of Tarrazu, and the tradition of harvesting the coffee cherry very ripe. The result is a winey hint in the cup. We have stocked this coffee for several years now and in each blind cupping to new-crop Costas it is always a standout (but often in a slightly different way).
City+ roasting will build a pleasing level of toffee like sweetness, that contrast more savory nut and umami flavors, as well as soft fruited notes that accent the cup. I found that fruited hints carry more weight at darker roast levels, though not quite into or beyond the 2nd crack threshold. Chocolate, on the other hand, shows throughout the roast range, from milk chocolate in the light roasts to a semi-sweet chocolate at FC+, and likely into Vienna for those desiring a really dark roast. Dota has a lower, more integrated acidity/brightness in the cup, and the vibrant essence knits well with the body, and the chocolate roast tastes. At darker roast levels, especially FC or FC+, the cup has a really nice chocolate bittersweet, with a subtle fruited/winey aspect moving into the background, or being completely overshadowed. The body is medium but has a fine, silky texture. Full City to Full City+ roasts are surely to function well as a chocolate-based espresso shot too.