Description

Doga Coffee, located in San Lorenzo at an altitude of 1500 meters above sea level, is a family-run farm owned by the Madrigal Vargas family. Approximately 20 years ago, Kenneth and Cristian purchased Finca La Pacaya and began cultivating Catuai coffee. Initially, they produced 25 sacks of coffee, but over the years, production has increased to more than 300 sacks. 

The farm is known for producing some of the best coffee in the Tarrazo region, utilising processes such as Natural Anaerobic, Full Honey, and Black Honey. 

Kenneth's son, Facundo, later joined the farm to oversee quality control, cupping the coffee and finding ways to enhance the quality of the beans. Cristian now focuses on farm care, Kenneth handles the production process in the micro-mill, Franciny, Kenneth’s wife, innovates fermentation processes, and Facundo manages quality control and export operations.

Coffee processing involves harvesting fully ripe cherries, which are then left to rest overnight at the micro-mill before being spread on African beds and drying patios the next morning. The drying process, which takes about 20 days depending on the weather, is manually monitored to ensure uniformity. Once dried to the optimal humidity level, the coffee is stored in sacks and GrainPro bags for about two months before being prepared for export.