The Dota Valley lies right next door to the Tarrazu, in Costa Rica. I was doing some background research and came across mention of it, and so I checked out our stash and, sure enough, we have some.
From Sweet Maria’s Coffees of Costa Rica (folks who know a lot more about this stuff than I profess to), the following:
Can a coffee be too perfect? That’s the criticism leveled at the coffees from Costa Rica – too balanced, too clean, too mild. We categorize this type of coffee as the “classic cup,” the traditional balanced coffee that has no defects or taints. Coffee cuppers call it “clean.” But there’s can be more to a Costa Rican coffee. They are prized for their high notes: bright citrus or berry-like flavors in the acidity. And in the best cups they fade into chocolate or spice flavors in the aftertaste …
You are going to notice that a lot of our Costa Ricans come from Tarrazú and Dota Tarrazu . The fact is, Tarrazú is the most densely planted high altitude region. Tarrazú is celebrated as the region in Costa Rica for the best soils and highest altitudes, but I regularly cup the coffees from other regions too that are fantastic, in particular the greater Naranjo area. It just happens that there are streaks where the Tarrazú’s seem to beat the all others in blind cupping. Not only that, but the coffees from Tarrazú show a wide range of flavors in the cup. Coffee with the Tarrazú name has received such attention that coffees are being sold as Tarrazú when they are 100 miles outside the region.
“Cupping” is to coffee as tasting is to wine. A very delicate and nuanced process. Not sure that I’m up to it without some tutoring. What I do know is this: having sampled a few different brands of Costa Rican coffee (and with a dozen more different varieties to come), this is some of the smoothest, mellowest, and most nuanced coffee I’ve tasted.
I already know we didn’t bring enough back.
