Nestled in the lush Santa María de Dota valley, 64 km southeast of Costa Rica’s capital, Tributos del Ota is a family run coffee project born from a legacy of hard work and dedication.

 

Located between the peaks of the Talamanca mountain range, the region enjoys stable weather and high altitudes ideal conditions for slow, uniform cherry ripening.

 

This terroir produces exceptionally sweet coffees with bright acidity, fruity complexity, and a wide range of sensory notes that have become the hallmark of their brand.

 

The name “Tributos del Ota” pays homage to the indigenous Ota chieftain, honoring the region’s pre-Columbian heritage through every harvest.

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Founded in 2017 by Enrique Romero and the Romero Chacón family, the project marked a turning point from traditional farming to independent specialty coffee production. Each family member plays a role, combining agronomic knowledge with constant innovation to enhance quality.

 

Their farms span various elevations, from 1,650 to 2,050 meters above sea level, and showcase an impressive range of varieties: from Catuai, Bourbon, and Villa Sarchí to rarities like Panamanian Geisha, Laurina, and Java.

 

Every variety is meticulously separated and processed to highlight its unique profile.

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The harvest season runs from late December to March, with cherries hand-picked only at peak ripeness, reaching over 20° Brix.

 

Processing takes place at their own wet mill, where cherries are sorted by density, fermented under strict pH and temperature control, and dried slowly on African beds.

 

All coffees are sun-dried, with no mechanical dryers, ensuring clean and vibrant cups. Post-drying, the beans rest for at least three months before being dry-milled, classified, and packaged for export. This detailed, hands-on approach guarantees consistent quality that resonates with discerning specialty buyers.

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Sustainability is central to Tributos del Ota’s vision. The family integrates shade trees to mitigate climate change, protect biodiversity, and enhance cup quality.

 

They avoid pesticides, allowing beekeeping within their farms, and produce honey as a byproduct.

 

Their regenerative farming includes soil protection, organic matter enrichment, and selective genetic improvements for resilience and flavor.

 

With each harvest, Tributos del Ota not only delivers outstanding coffees but also strengthens its commitment to environmental stewardship and cultural legacy and qualities that make their lots a valuable addition to any roaster’s lineup.