Doka Estate Coffee Tour

ShannonBrooke
ShannonBrooke
First Reviewer
4 out of 5
Avg. Member Rating
2
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8
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Doka Estates

  • March 27, 2008
  • Rated 5 of 5 by nmagann from Ventura, California
Doka Estates

The advice I received to forgo a city tour and go to Doka Estates for a coffee tour was great.

I walked four blocks to the bus station and boarded a clerkly marked bus going to Sabanilla. I had no more than gotten off the bus when a taxi driver approached me and said, “Doka?” Doka had arranged for a taxi to meet me.

In15 minutes, I was transported from a tiny dusty little down to a hillside of greenery where the tour began.

Fields of banana plants that retained soil moisture and provided composite material were planted near the coffee plants. From seedling to yield, producing takes a plant 3 years, and while they would continue to grow for 100 years, lessening production prompts cutting after only 25 years.

During the harvest season from December to March, workers are brought in from Nicaragua and Guatemala. It becomes a family affair with even children helping to fill the baskets. Row after row is picked until the last row, when the process is repeated two more times to reap all the useable beans. Both the black, over-riped beans and red beans are harvested.

The beans are placed in a vat of water. The red ones sink and are sucked into a different holding container than the black ones that float. The latter are used in local coffee while the others are exported. The peels are removed to reveal the bean, which may be round or oval. The round ones contain two peas and the oval contains one pea. Again, another machine with specific holes allows only the round ones to be filtered out. The beans with one pea are kept separated and used to produce Peaberry coffee, which I found to have a taste of sugar.

The beans are spread out on the ground to dry. Every 45 minutes the beans are raked over to ensure even drying. It is after the process of drying that the next step could be a chocolate covered coffee bean, new plants are started or roasting to produce coffee. All of the products were available for sampling and purchasing. I, like several others, chose to buy the unique Peaberrry. During the tasting of the coffee, I was surprised to learn lighter roast had more caffeine than dark roast. Not that I am concerned, but I learned so many interesting facts during this tour.

www.dokaestates.com
506 449-5152

From journal Fortunate La Fortuna & Me

Editor Pick

Doka Estate Coffee Tour

  • August 1, 2005
  • Rated 3 of 5 by ShannonBrooke from Somerville, Massachusetts
Doka Estate Coffee Tour

We had a private tour of the Doka coffee estate, so group tours may vary significantly from our experience.

The Doka Coffee Estate bills itself as the "Real Coffee Tour." It is the oldest-functioning water mill in Costa Rica, and one of the original farms. The Cafe Britt tour is popular for its live actors and Disney-esque presentation. The Doka Estate does not do this. It is a matter of what you prefer. Both plantations use some organic methodology in their farming. The Doka Estate sells most of their coffee to Starbucks, although you can also order it directly online.

You must drive through the farm's lands, and most tour guides will start here to explain the farming process and the history of Doka Estate. After arriving, most visitors come to tasting hall, where five types of coffee were on offer. We soon discovered that peaberry was our favorite. Following this, we saw the water mill, not operating at the time of our visit, as it was off-season. Our guide explained how the coffee beans are sorted by quality and then processed. Then we visited the grinding room. Finally, we visited the store where we were able to try more coffee. Here we purchased several bags of Peaberry, made from a rare coffee bean that's actually a mutation of the normal coffee bean. After the store, we saw the small museum that housed older equipment used in previous decades.

During the right season, you can see the plantation workers gathering the coffee and the mill at work. High season runs from September through March.

From journal Adventurous Honeymoon in Costa Rica

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