Costa Rica Dota Tarrazu -La Bisunga

The cup is very balanced; brightness, body, bittersweetness. Almond and cocoa roast notes dominate the light roast, turning to intense bittersweet chocolate at Full City. Peach tea flavor at City + is very pleasant, turning toward green apple in the finish. City+ to Full City.
Out of stock
87.2
  • Process Method No
  • Farm Gate Yes
Region Central America
Farm Gate Yes
Grade SHB
Appearance .0 d/300gr, 17-18 Screen
Roast Recommendations City+ to Full City roast is ideal, but works well at FC+ or darker, producing a more bittersweet chocolate flavor profile
Weight 1 LB
Recommended for Espresso Yes
This lot is from a new micro-mill we are working with in the Santa Maria de Dota area of Tarrazu; Beneficio Los Angeles. We offered a unique nano-lot early this year called Sangre de Toro from the same mill and same farm: La Bisunga. Situated at 1650 to 1780 meters, it is planted in Caturra cultivar, and occupies about 1 hectare of land (2.5 acres). The mill is directly across from the home of the Calderon family. Ricardo Calderon was a member of Coopedota, the outsized regional coffee coop, when he decided to try to get better payment for his coffee by offering it in a more direct way. By processing his own coffee cherry rather than delivering it to the cooperative, he risked a steep investment in the milling equipment, the building, and all the labor involved. But the reward was getting a better return by selling a finished product, green coffee, not just the fruit. This basic formula has been repeated by many producers in Costa Rica who did not feel that simply selling coffee cherry was advancing their situation. While not a key to success for all, those who truly understand coffee and have a great chance to achieve excellent quality (ie. good cultivars, high altitude, healthy trees) have done well taking this route. I met the Calderons before their first crop was in, but in cupping the initial samples I knew their coffee was going to be stellar.
Malt and molasses mark the sweetness in the dry fragrance of La Bisunga. There are vanilla and caramel scents from the sugar-reducing roast reactions, especially intense in the wet aroma around City+ roast. But I am a bit surprised how intensely bittersweet the scent gets when roasted a bit darker to FC+; there is definitely a clear dividing line here between the lighter roast aromas and darker ones. Some dusky floral notes and dried fruits that are sketched out in the aroma come through clearly in the cup flavors. The cup is very balanced; brightness, body, bittersweetness. It's unlike other coffees from the Dota area of Tarrazu, which have a winey or pulpy fruit sometimes. (This is partly because the time from picking to processing is delayed, and the cherry ferments in the skin). Almond and cocoa roast notes dominate the light roast, turning to intense bittersweet chocolate at Full City. Peach tea flavor at City + is very pleasant, turning toward green apple in the finish. Also, I made some really nice SO Espresso shots at FC+ roast.