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

During the harvest season, the farm employs 10 workers, while in the off-season, it retains 3 employees. The farm spans 10 hectares, with a yield of 43 kg per sack for natural processed coffee in the recent harvest. However, coffee production faces several challenges, including the high cost of agricultural inputs, which has risen significantly post-pandemic while coffee prices have remained stable, leading to reduced income. Additionally, the fluctuating exchange rate has impacted the financial returns, as fewer colones are received per dollar. Climate change has also presented significant challenges, introducing more frequent pest infestations and plant diseases.

Looking ahead, the farm plans to renew its coffee plantation by pruning 4 hectares in 2024 to make way for new plants, aiming to increase productivity and competitiveness. They plan to cultivate exclusive lots of varieties such as Geisha and Pacamara. Doga Coffee has also been recognised for its sustainability efforts, winning the Green Growth program by the Costa Rican Foreign Trade Promotion Agency and the ICAFE's Green Innovation contest, which honours practices that reduce water use and eliminate coffee waste pollution.

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.

Water use in coffee production is minimal, mainly for atomising the plants and washing equipment. The farm has implemented a zero-water method for wet processing, reducing water use by 98%. Pest and disease management depends on weather conditions, utilising shade management and rotating plant varieties for resistance. Biological products like Trichoderma fungi are used to protect the soil, and monthly plant sampling helps control pests. Fungicides are applied as necessary, and measures like drainage and terracing prevent soil erosion.

Doga Coffee ensures 100% traceability from cultivation to export, with complete control over every stage of the process, from collection to storage and preparation for export. Besides coffee, the farm also grows bananas, guavas, and various fruit trees, providing shade and food for local wildlife.

Despite the financial difficulties faced by the coffee sector in Costa Rica, the Madrigal Vargas family remains committed to maintaining high-quality coffee production. The farm has taken out new agricultural credit lines to continue operations, with plans to repay these over the next five years, despite the economic recession and fluctuating exchange rates. The farm's resilience and dedication to quality and sustainability continue to drive its success in producing premium Tarrazú coffee for the world.