$17.45 | 12 oz. bag available on subscription

Origin- Costa Rica
Region- Central Valley
Locality- Alajuela
Farm- Doka Estate
Vargas Family
Altitude- 4430’-4790’
Varieties- Caturra and Catuai
Process- Washed and Sun Dried
Roast- Dark

Our French Roast is smooth, rich and seductive with a dark chocolate finish. We have purchased this coffee direct from the Vargas family farm through the Coffee Source since 1996. Don Rodrigo Vargas represents the fourth generation from the Vargas family to produce coffee at Doka and he currently oversees all of the Doka production. The farm is located from 4,430-4,790 feet in altitude and is right next to the Poas Volcano in Sabanilla de Alajuela. The Poas Volcano is the largest volcanic crater in the world.

We have purchased this coffee from the Vargas Family since 1996. Our twenty-three year direct trade relationship with the Vargas Family and the Doka Estate coffee is not only among the very first direct trade relationships in specialty coffee, it is also one of the longest lived.

Your purchase of the Doka helps support our annual financial contribution to the The Doka Daycare Center in Alajuela, Costa Rica. Doka Daycare supports children of farming families between the ages of 3 – 12 through their educational, medical, nutritional and teaching programs. We believe that we can improve all of our lives by working to support the individuals and families who produce all of our coffees.

This coffee has won our hearts year after year. Doka has also had the honor of having been recognized at the Sinter Café Cupping Competition as the First Place Winner dating back to 2000. If you will be traveling to Costa Rica, plan to visit the Doka Estate for a tour of the farm. Tell them Barrington Coffee sent you!

We also offer this coffee as our lively and dynamic light roast Doka. Try them both to experience the different flavors and qualities brought out by our meticulous light and dark roast treatments.

This coffee is a part of the Barrington Green Seal Program©which preserves the vibrancy of the green coffee by storing it in an hermetically sealed environment before roasting.

Here are some Images from Barth’s visit to the farm.