The area known as Tarrazu is divided in to three parts – Dota, Tarrazzu, and Leon
Prior to the arrival of Coope Dota, coffee farming in the area was difficult. The producers had little or no expertise in agronomy, the coffee was sold to middlemen who paid producers unfairly, and there were no wet mills nearby, which meant a long trip to be able to process their coffee. Coffee from here is picked by hand and pulped mechanically, leaving it super clean ready for the fermentation stage and drying on patios. For the honey process, 70% of the mucilage is left on the bean before following a similar path – the cherry being agitated just enough to ensure even drying without any over fermentation.