Costa Rica, Doga

A family-run farm owned by the Madrigal Vargas family, Doga Coffee is located in San Lorenzo and has become known for producing some of the best coffee in the Tarraz region.

Around 20 years ago, Kenneth and Cristian purchased Finca La Pacaya and began cultivating Catuai coffee, before Kenneth's son, Facundo, later joined the farm to oversee quality control, 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.

Coffee processing at Doga involves harvesting fully ripe cherries, which are then left to rest overnight at the micro-mill before being spread on African beds and drying patios the next morning. The drying process, which takes about 20 days depending on the weather, is manually monitored to ensure uniformity. Once dried to the optimal humidity level, the coffee is stored in sacks and GrainPro bags for about two months before being prepared for export.

Doga Coffee has also been recognised for its sustainability efforts, winning the Green Growth program by the Costa Rican Foreign Trade Promotion Agency and the ICAFE's Green Innovation contest, which honours practices that reduce water use and eliminate coffee waste pollution.

Doga 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. The farm's resilience and dedication to quality and sustainability continue to drive its success in producing premium Tarraz coffee for the world.

Cupping Notes

An initial toffee sweetness gives way to cranberry tart and lemon citrus notes, with a lingering earl grey flavour.