El Cedral’s namesake tree, the cedar, plays an important role in the cultivation of high quality coffee from this Costa Rican farm. Part of the Coopedota cooperative of Santa Maria, El Cedral sits at 1,900 meters above sea level in the Dota Valley of Tarrazú beneath the natural shade of dense cedar trees. The 190-year-old cooperative of 800 farmers is also distinguished as the world’s first carbon neutral coffee co-op.
Plagued by increasingly volatile weather linked to climate change, in 2009 Coopedota’s leadership decided to become an example for the Costa Rican coffee industry. Now their commitment to decreasing carbon dioxide is part of a wider effort, and the entire country aims to be carbon neutral by 2021.
And while we are thrilled to support a cooperative committed to sustainability, we are just as pleased by the beauty of their coffee. This cedar-shaded lot of Red Catuaí was grown in the highest-altitude coffee region in Costa Rica. After harvest, the naturally processed coffee is sun-dried for 18 days. To avoid the occasional showers, the coffee is dried in greenhouses, which are equipped with raised beds, facilitating airflow and more consistent drying temperatures.
The result is a sessionable coffee with balanced sweetness and acidity. In the cup it exhibits berry notes and intense chocolate.