Monday, October 31, 2011

Eventos en Doka Estate


En Doka Estate (Coffee Tour) le ofrecemos una amplia opción de servicios para hacer de su evento social algo inolvidable.
Ubicados en Sabanilla de Alajuela,  con la infraestructura y ambiente ideal rodeados de amplias zonas verdes y vistas extraordinarias,  contamos con 2 salones, el principal Restaurante “La Cajuela” con una capacidad para 250 personas y Restaurante “El Trapiche” con capacidad para 150 personas.
Además ofrecemos  diferentes opciones de menú para almuerzos o cenas y servicios disponibles como: juegos de pólvora, carnaval, comparsa, mascarada, bailes típicos, transporte de invitados, serenatas, animación y mucho más.
No lo piense más y  contactenos para brindarle más infamación y asesoramiento para que su evento sea todo un éxito.

Thursday, October 13, 2011

A Real Coffee Cake!

I was confused when I noticed that Coffee Cakes are not coffee flavored, they are cakes you eat with a steamy cup of coffee. Now I would like you to try for this fall this moisture and tasty cake

Coffee Coffee Cake (Adapted from Macheesmo Cook Something recipe)
Makes a bundt cake or a 9×13 dish.
- 3/4 Cups pecans or walnuts
- 1/2 Cups sugar
- 1 Teaspoon cinnamon

- 3 1/3 Cups all-purpose flour
- 1 Teaspoons salt
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- 3/4 Cups buttermilk
- 3/4 Cups strong coffee as Espresso Italiano or Breakfast Blend,cold
- 2 Teaspoons vanilla
- 1 1/2 sticks (12 Tablespoons) unsalted butter, soft
- 1 Cups sugar
- 3 large eggs

Glaze: (Optional)
- 1/4 Cup strong coffee
- 2 Cups sifted powdered sugar

I recommend instead of instant coffee to try with our Breakfast Blend, a combination of Costa Rican Poás Volcano Region Doka Estate of light, medium and Peaberry coffee; brewing a really strong pot of french press coffee or coffee maker (use 50% more coffee than usual 20 grams per 5 oz of water) and use it in place of some of the liquid. 

1.       The Streusel. Mix the finely chopped nuts in the food processor with the cinnamon and sugar and set it aside for later.      
2.       Prepare the liquids and mix them in a bowl together.  This will smell really intense. The brewed coffee must be cool, out of the refrigerator.
3.       Also mix together all the dry stuff in a separate bowl and set it aside.
4.       Making the Batter. Using a stand mixer or a hand mixer, beat the butter and sugar together until they’re light and fluffy, about 5 minutes with a stand mixer or 10 with a hand mixer.  Then add the eggs one at a time, mixing in between each one.
5.       Next, you need to incorporate the dry ingredient mix and the wet stuff into the creamed butter. Switch between the dry ingredients and the liquid ones
6.       If you’re using a bundt cake, be sure to lightly butter and flour the pan so the cake comes out easily after baking.  Then pour HALF of your batter into the prepared pan and even it out.
7.       Add all your streusel evenly and then pour the rest of your batter over the streusel.  It’s okay if some of the streusel is poking through; just do your best to even everything out.
8.       Baking the Cake. Bake your coffee cake at 350 degrees until a wooden skewer comes out clean.  Mine took about an hour.  Be sure to check it with a skewer though because depending on the pan you’re using, your cooking time could vary by 10-15 minutes.
9.       Anyway, you’ll end up with this delicious looking thing which you should let cool on a rack for 10 minutes.
10.   Once it’s reasonably cool, you should be able to remove it from the pan pretty easily.  I just flip my pan over onto a plate and the cake should come out.  If you’re worried about it, slide a knife around the edges to loosen it.
11.   The Glaze. I decided to prepare a quick coffee glaze for the cake also.  Just combine some coffee with sifted powdered sugar until its smooth.  Then drizzle it over the cake!  Be sure that the cake is cool before you glaze it though.  I let mine cool for about an hour before I glazed it.
               12. Slice it up and serve it!  This cake will keep pretty moist for 3 or 4 days as long as you don’t slice it all and  wrap it well in plastic wrap.


Monday, September 26, 2011


Do you love Doka Estate Peaberry AA? Then you will find our Breakfast Blend as a juicy and bright way to start your morning; because it’s our combination of Doka Estate light roast (European), medium roast (French) and our exotic Peaberry.

The coffee is 100% Arabica beans and it has being grown at the slopes of the Poas Volcano Region in Costa Rica´s Central Valley, where through the volcanic soils and the altitude of 4.430 feet above sea level (1.350 m.a.s.l) this coffee exhales the freshness and flavorful of Costa Rican Breakfast.

Breakfast Blend (Light and Medium Roast)
Aroma: crispy orange
Acidity: bright
Body: light and mild
Flavor: clean and tangy

Our recommendation is to enjoy Doka Estate Breakfast Blend next to a Gallo Pinto with your favorite Egg and a plate of fruits.
GALLO PINTO RECIPE (Rice and Beans)1

2 cups of freshly cooked black beans with the
4 cups of cooked rice (better if it is from the day before)    
2 tablespoon of bell pepper, finely chopped
4 tablespoons of onion finely chopped
4 tablespoons of coriander finely chopped
1 clove of garlic finely chopped
2 tablespoons of vegetable oil
½ tablespoon of Salsa Lizano
Hot pepper (optional)
Salt as desire or seasoning

Sautee onion and bell pepper in oil for 1 minute in a medium flame then add the beans and cook them for 3 minutes not let them dry. Add the rice mix them together and cook them 3 more minutes, now add the Lizano sauce (or chile picante) and the coriander, mix well, garnish this fresh cilantro or bacon crumbs, if desire top with a little bit or sour cream.

1 Meals a la Tica. Costa Rican Cook Book. Sandy. 2010

Wednesday, September 14, 2011



Peaberry is really a special bean and it can be found in every coffee plant, but at Doka Estate we sort all the beans to find the best Peaberry, then is craft roasted and we send them to you.

How it happens?

During the pollination of the flower usually each cherry develops 2 seeds, where for their positions one side is flat and the other rounded, but when only fertilize one its where the magic stars because it gives space for one bean to concentrate de flavor of two, and the shape changes as oval similar to a pea one of the most distinguish characteristics: a round coffee seed

What you will find in Doka Estate Peaberry cup?

Roast:   Medium
Aroma: Lively and intense
Acidity: bright
Body: medium
Flavor: sweet with lime notes

We encourage you to enjoy the sweetest notes of this particular coffee every day.

Tuesday, August 30, 2011

Thanks for a Fun Day at Doka Estate Coffee Tour

On behalf of all Doka Estate Coffee Tour staff and specially Adriana, thank you very much for visiting us and for your positive comments and photographs, these are the ones we need in order to keep sharing our knowledge with a smile and gathering satisfied customers every morning when we open our doors because do what we love: Coffee and enjoy with you as Visitor to Doka Estate Coffee Tour.

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Tuesday, July 12, 2011

Caribbean Frozen Coffee

A close friend from Doka Estate share with us recent creation prepared at Tortuguero in Costa Rican Caribbean Coast, and we want you to enjoy, the best of the summer with a good coffee drink at your hand.

Take the following ingredients and blend it with ice for 2 beverages of 6 oz each or a large one of 12 oz glass.
  • 1 oz Coco Lopez or a Coconut Cream
  • 1 oz Ron Coco Malibú (you can do it without virgin)
  • 1 oz Breakfast Blend Doka Coffee
  • 1 oz Evaporated Milk
  • 1 oz Milk 2% or any you carry
  • 7 grams of brown sugar (use regular if you do not have brown)
  • Ice. Measure with the glass you are going to serve the ice to fill in the blender (should be the last ingredient)
Garnish the glass with a swirl of coconut or be creative.

Tuesday, July 5, 2011

Cold Brewed Iced Coffee

Being in Costa Rica we almost never get hotter than 33 or 36 degrees (91 to 97 °F) maybe at the beach; but when you cross the Tropics you can get a really cold or hot weather.

It’s during summer when we get to be very clever in new ways to drink your daily coffee.

Reviewing some of the best recipes we would like to give you some tips for your ICED COFFEE:

Place in a pitcher the water with the ground coffee and leave it rest for 12 hours or overnight. After this time strain the coffee into a glass bottle or a pitcher. This is a strong mix. Hold it at the refrigerator and when you want to drink mix equal parts of the coffee with water and ice. To sweet it, prepare a simple syrup (warm half of sugar and water). Try it different with a little bit of milk now and then.

Also you can prepare your own coffee iced cubes to bring more coffee flavor to any summertime drink creation.

Some natural flavors go perfectly with coffee as vanilla and caramel syrups.

Wednesday, June 8, 2011


In coffee are 2 worlds the Producing and Consuming Countries they are separated by the Tropic of Cancer and Capricorn, where are the condition to grow coffee beans.
Now days this is changing because we see that producing countries are getting really focus in not only bringing better flavors to each cup, but also being able to roast, blend and prepare a great Espresso, Cappuccino and Signature Beverages based on their Espresso Flavor.
The Barista World have faced one of the most exciting moments during every year: The World Barista Championship, it took place in Bogotá, Colombia; and 2011 was the first year the competition took place in a producing country, closer to the coffee roots.

After the first round when the Semifinalist was announced, I was happy to see how much progress we have made. We could see El Salvador, Colombia, Costa Rica and Guatemala fighting with skillful countries as: USA, Japan, Australia, United Kingdom, Spain, Korea, Netherlands and Greece.
Then it just got better when the Finalist were: USA, Australia, Japan, Spain, United Kingdom and El Salvador. When they competed one did the best and shined, I can tell you all are good, but one is stunning and it is Alejandro Mendez from El Salvador.

This Competition requires a team behind you to be the best you can be, to track your roast, the blends, times, flavors and prepare the drink that shows who you are.

I congratulate all the 53 countries that challenged themselves during the World Barista Competition.

Natalia Vargas
Doka Estate

Tuesday, May 31, 2011

Doka Estate Coffee Tour won 2011 Certificate of Excellence award


TripAdvisor is the world’s largest travel site and the recent given 2011 Certificate of Excellence to Doka Estate Coffee Tour. This Certificate is the result of consistently great feedback from the people who matter most: Doka Estate customers.

They have enjoyed at the province of Alajuela, Costa Rica a full or a half day between the nature, and had their breakfast or lunch at this beautiful Coffee Farm in Real Coffee Tour.

At Doka Estate, to become a connoisseur of coffee have to start with a frozen coffee cocktail, then walking through the coffee plantation you will understand what a coffee plant needs to produce this marvelous cherry and all the hard work given to produce the beans. Then at the oldest wet coffee-mill in the region, comes the processing stage. Suddenly you will be engage with the fragrance of the Fresh Roasted Coffee Beans at the roasting facilities learning about the chemistry of coffee and the variables to bring the best flavor in each cup.

Because of the effort in Customer Service, Support to the Local Community and being Excellence attending our visitors, are proud to been awarded a TripAdvisor Certificate of Excellence, we invite you come and find out why.

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