The Dota area encompassed within the famous Tarrazu region of Costa Rica is known for its production of the micro species of Geisha Coffee.
In 1965, the Dota area was already famous for its Costa Rican coffee. As the road leading from the capital to Dota will need to go thru the Tarrazu region, the Costa Rican Coffee Bureau will later label the products as Dota Tarrazu. The area is a typical plateau terrain, so in terms of soil conditions and humidity, the area provides an environment conducive for planting coffee.
Established in 1960, the Sra Ninfa Perdomo Sosa Plantation adopted organic methods to cultivate coffee, used the native trees and fruits trees to provide shade for the coffee trees and used coffee cherries mixed with honey as fertilizers. The mixture is added with the mineral-rich soil nearby to speed up the micro-organism fermentation and create an organic fertilizer that can increase the resistance against diseases. Californian earthworms are also used to help cultivate the soil as well as provide a main source of nutrients during the fertilization stage.Different varieties and species are planted in the plantations. The ripe, red berries are harvested by hand and strict controls are implemented for the soaking and fermentation processes, thus developing a unique constant moisture handling process. The level of fermentation is kept at the right levels to ensure the clearness and complexity of the coffee is maintained at the perfect balance. The expression of the unique flavors of the Geisha Coffee will be bound to let you feel intoxicated!
