On the horizon of the beautiful Costa Rican landscape rises the majestic form of Poas, the world's largest volcanic crater. Against this impressive backdrop is set Doka, the garden-like estate that has been lovingly farmed by the same family for four generations. At an altitude of 4,500 feet above sea level, the volcanic soil, crisp clean mountain air, and abundant rays of sunshine combine to create the perfect combination for coffee growing. The estate's owner, Don Rodrigo Vargas, and his family, represent over 80 years of Costa Rica coffee growing tradition. They have struck the perfect balance between tradition and technological progress to produce the SINTERCAFE 1999/2000 Cup Winner.
On
any given day, Don Rodrigo Vargas is just as likely to be found examining
the results of his most recent agricultural experiment as he is overseeing
the century-old ritual of drying coffee on Doka's sun-bathed patios
- a traditional method passed down generation to generation. This
seeming contradiction is explained by the common denominator of all
farm activities: the relentless pursuit of the absolute best coffee!
From
the hand-picked cherry on the tree to the superbly milled finished
green coffee, Doka Estate is more than just a coffee finca.
Doka Estate mill's all of its coffee in their antique and traditional
beneficio. Dried on sun-soaked patios, the sun's energy, combined
with the hourly raking of the coffee, combine to soak in the nutrients
of the coffee's fruit to create the incredibly unique coffee found
at Doka Estate. The Vargas family dedication to tradition, along with
Doka Estate's rich volcanic soils and dry cool nights, combine to
give this exquisite coffee a very deep and complex flavor, and a clean,
hearty-tasting cup. Enjoy a cup today!
The
magic of the harvest hangs in the air like a fragrant perfume. The
tree branches bend from the weight of the ripe red fruit. The nimble
fingers of the coffee harvester select only the perfectly ripe cherries.
The cherries are deposited into a basket hung from the waist called
a cajuela. The harvesting season is a time of great joy and
over one thousand harvesters help to bring in the crop. The fruit
of a year's labor come full circle to create a special time for
everyone involved. The children are on Christmas vacation from shool
and join their parents in the field to bring in the crop.
The
hand picked crop is brought from the tree to the receiving station
where each basket of fruit is inspected. Only ripe fruit is allowed
to ensure their customers of the very best quality. Coffee has been
harvested in this traditional fashion for over a century on Doka
Estate, it is their most treasured cultural history.
Humboldt Bay Coffee Company has offered Doka Estate since 1995,
when they won 2nd Place in the cup competition. We are very proud
to offer and carry this exquisite and fine Costa Rican coffee, and
offer it by the pound or by the cup to our customers.
Coffee Milling: The Art of Tradition
The journey of the coffee cherry from the tree to the roasting machine must pass through various steps to create. The peeling process through fermentation and finally the patio drying of the coffee work together in the unison with modern moisture detection devices to select the coffee's perfect point for roasting.
photograph by John C. Hall
The use of electronic sorting machines to detect color variations
and vibrating tables to determine sizes are just part of the technological
advances used by the exporting branch of Doka Estate. Once the final
preparations of the coffee are made it goes out to shipment to some
of the finest coffee roasters in the world.
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