The Roaster began operations in 1997, after Mr. Roberto Mata’s rise to management of Coopedota. He developed the project with great effort and persistence, to be able to roast the coffee that was processed in the cooperative. It was originally carried out so that the members of the co-op could drink high quality coffee, since it is rare that a coffee producing country can enjoy first grade coffee. 
 
There were several consequences to the establishment of the Roaster. First, there was the need to educate people to drink coffee, since the population was accustomed to drinking low quality coffee roasted with sugar. This led to the organization of another department, the School of Barismo. The courses of barismo instruct customers on cultivating a passion for espresso, and discovering its different preparations and its vast versatility. 
 
Another consequence was the Quality Control Department, or coffee cupping, in order to assure that all of the roasted coffee from their various brands is evenly roasted, to preserve the distinctions of each unique roast. It also allows revealing of the potential flaws in the agronomic management and processing as well as the attributes of each production area. 
 
The characteristics of Dota coffee are high acidity, excellent aroma with chocolaty notes, and 
medium body. The coffee roasted by the Cooperative is 100% un-blended, from the high mountains of the coffee-growing region known worldwide as Tarrazú.