Introduction:Take an in-depth look at the top family-owned estate in Costa Rica’s Tarrazú region — Don Cayito — and uncover the secrets behind its consecutive COE championship wins. From the high-altitude microclimate of Santa María de Dota to premium varieties such as Typica and Geisha, this article details the flavor profile and pour over brewing recommendations for their 2024 batch that scored an impressive 93.62, offering professional insight for coffee enthusiasts seeking high-quality beans.
Though one of the smallest countries in Central America, Costa Rica holds a significant position on the global coffee map. As the world’s 14th largest coffee producer, it not only boasts an exceptionally favorable growing environment but is also home to seven distinct coffee-growing regions. Among them, Tarrazú stands out as a star region in the Cup of Excellence (COE) competitions, thanks to its high altitude, abundant rainfall, and the warm, moist airflow from the Pacific Ocean. In 2024, Don Cayito from this region claimed the championship with an outstanding score of 93.62, once again bringing this family-run estate into the international spotlight.
Located in the Central American isthmus, Costa Rica borders Nicaragua to the north, Panama to the south, the Caribbean Sea to the east, and the Pacific Ocean to the west. Its approximately 1,290-kilometer-long, winding coastline defines its unique geographical position. The country features a central mountain range scattered with over 200 volcanoes, providing rich mineral sources for the soil. With distinct wet (April to December) and dry (late December to April) seasons, along with a mild average annual temperature of around 19°C, it creates optimal growing conditions for crops such as pineapples, bananas, and coffee. Costa Rica is also one of the earliest countries in Central America to cultivate coffee, and its coffee production remains steadily ranked 14th globally.
Among the nation’s seven major coffee regions, Tarrazú is undoubtedly the most renowned. This region, located in the province of San José, was formerly known as Los Santos and encompasses areas such as the town of Tarrazú, Dota, and Leon Cortes Castro. In 2019, the Costa Rican government successfully registered the geographical indication “Café de Tarrazú” with the European Union and the World Intellectual Property Organization (WIPO), making “Tarrazú” synonymous with the coffee from this area. The region receives up to 2,400 mm of rainfall annually, with an average temperature stable around 19°C. Coffee farms are mostly situated in mountainous areas at elevations between 1,500 and 2,100 meters, particularly in the Santa María de Dota area, which boasts the most exceptional microclimate.
The core planting area of Don Cayito is located on the high-altitude slopes of Santa María de Dota, ranging from 1,650 to 2,100 meters above sea level. This area is not only shielded from the interference of Atlantic weather systems but also benefits from the moisture brought by Pacific breezes, coupled with ample sunlight, providing an ideal growing environment for coffee trees.The estate is currently managed by Luis Ricardo Calderón Madrigal and his family, covering a total area of 6 hectares, carrying forward the coffee dreams of three generations.
Luis inherited just 4 hectares of La Estrella estate from his father as early as 1998 and established a micro mill in 2009, demonstrating his commitment to quality. In 2011, he won the COE championship for the first time under the name of La Estrella, establishing an international reputation. In 2016, Luis acquired the local Don Cayito estate and continued its cultivation under the same name. The estate now grows a diverse selection of high-quality varieties, including traditional ones such as Typica, Caturra, and Catuai, as well as more recent stars like SL28 and Geisha. Through years of meticulous management and varietal optimization, the estate has consecutively won the COE championship in 2018, 2022, and 2024. In 2024, it achieved an exceptionally high score of 93.62, solidifying its competitiveness on the international stage.
For coffee enthusiasts, the Geisha and SL28 batches from Don Cayito are particularly noteworthy.Cupping reports indicate that these batches often exhibit bright citrus notes, delicate floral layers, and a lingering honey-like sweetness in the aftertaste. It is recommended to use refined brewing methods such as pour over or siphon to fully showcase the nuanced flavors of the high-altitude terroir of Tarrazú. For actual brewing, you may refer to the following parameters:It is suggested to choose a medium-light roast, with water temperature controlled at 90–92°C and a brew ratio set at 1:15. This combination helps balance acidity and sweetness, highlighting the distinctive floral and fruity notes of Geisha and the bright profile of SL28, delivering a taste that captures the unique charm of the Tarrazú region in every sip.
The above content is compiled by CoffeeHunters, a coffee news website.
