Tasting notes: Baker's chocolate, grapefruit & boiled sweets.
Region: San Lorenzo
Doga Coffee, located in San Lorenzo at an altitude of 1500 meters above sea level, is a family-run farm owned by the Madrigal Vargas family. Approximately 20 years ago, Kenneth and Cristian purchased Finca La Pacaya and began cultivating Catuai coffee. Initially, they produced 25 sacks of coffee, but over the years, production has increased to more than 300 sacks. The farm is known for producing some of the best coffee in the Tarrazu region, utilising processes such as Natural Anaerobic, Full Honey, and Black Honey. Kenneth's son, Facundo, later joined the farm to oversee quality control, cupping the coffee and finding ways to enhance the quality of the beans. Cristian now focuses on farm care, Kenneth handles the production process in the micro-mill, Franciny, Kenneth's wife, innovates fermentation processes, and Facundo manages quality control and export operations.
Doga Coffee ensures 100% traceability from cultivation to export, with complete control over every stage of the process, from collection to storage and preparation for export. Besides coffee, the farm also grows bananas, guavas, and various fruit trees, providing shade and food for local wildlife. Climate change has posed significant challenges, particularly with increased rainfall and pest infestations, requiring more frequent atomisation and additional labour during the harvest to prevent crop loss.
Despite the financial difficulties faced by the coffee sector in Costa Rica, the Madrigal Vargas family remains committed to maintaining high-quality coffee production. The farm has taken out new agricultural credit lines to continue operations, with plans to repay these over the next five years, despite the economic recession and fluctuating exchange rates. The farm's resilience and dedication to quality and sustainability continue to drive its success in producing premium Tarrazu coffee for the world.