Finca Don Joaquin 'Tributos del Ota', Costa Rica, Anaerobic Washed
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- $20.00
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Hazelnut, raisin and black tea
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COFFEE PROFILE
Bright and sweet, this filter coffee is characterised by sweet raisin flavours, a hint of hazelnut and a finish that reminds us of black tea.
| TASTES LIKE | Hazelnut, raisin and black tea |
| ROAST | Filter |
Story
High in the mountains of Santa María de Dota, within Costa Rica’s renowned Tarrazú region, Tributos del Ota embodies a new generation of precision farming deeply rooted in family heritage. The project is spearheaded by José Enrique Romero Chacón, who, at just 19 in 2017, inspired his family to start processing their own coffees, transforming decades of farming expertise into a quality-focused micromill. The foundation of this initiative is his parents, Víctor Romero and Thais Chacón, who have been cultivating coffee since 1980. Víctor's extensive 40-year experience forms the technical backbone of everything produced under the Tributos del Ota name.
Their flagship, Finca Don Joaquín, spans 36 hectares of dramatic high-altitude terrain ranging from 1,875 to over 2,050 metres above sea level. Here, cool temperatures and slow cherry maturation result in exceptional density, sweetness, and aromatic complexity. Named to honour the family’s heritage, Don Joaquín serves as both a tribute to the past and a vision for the future. The family also operates their own roastery in San Marcos de Tarrazú, supporting their production and that of neighbouring growers, reinforcing their leadership in regional quality.
Tributos del Ota’s reputation extends internationally, with multiple placements at the 2025 Cup of Excellence, solidifying their status among Costa Rica’s elite producers. Their "Ethiopian blend" lot, combining Gesha, Milenio, and SL-28, is processed with tightly controlled fermentation protocols, delivering a cup that showcases intensity, elegance, and remarkable clarity—a modern expression of Tarrazú at its peak.
| PRODUCER | José Enrique Romero Chacón |
| REGION | Santa María de Dota Valley, Los Santos |
| VARIETAL | Gesha, Milenio and SL28 |
| PROCESS | Anaerobic Washed |
| ALTITUDE | 1875-2050 masl |
Origin
Santa Maria de Dota Valley, Los Santos, Costa Rica
Coffee cultivation in Costa Rica expanded from the Central Valley during the 19th century, and by the mid-1800s, settlers moved into what is now known as Los Santos. Here, coffee quickly became the backbone of local economic development. Within Los Santos, Tarrazú, including Santa María de Dota, established a strong identity around high-altitude Arabica production. This was supported by cool mountain conditions and a pronounced wet and dry season pattern that encourages consistent flowering and maturation.
As the region professionalised, local organisation and shared infrastructure played crucial roles in consolidating quality. This included the formation of producer groups and cooperatives, such as Coopedota, founded in Dota County in 1960, reflecting the long-standing scale and seriousness of coffee farming in this valley. Over time, Tarrazú became Costa Rica’s most internationally recognised origin, often associated with Los Santos and increasingly defined by high-elevation specialty lots that highlight clarity, structure, and sweetness.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 88 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 2:45 |
| Best Freeze Date | 7-12 days after roast |
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