Roberto - Costa Rica

Roaster notes

This coffee comes from Roberto Mata, a recognized producer in Costa Rica, where his Caturra variety is grown at Finca La Pachuca at 1800 meters altitude. The cherries undergo an anaerobic fermentation process—placed in steel barrels with juice from pre-fermented cherries for 72 hours—which inoculates the lot with active bacteria and yeasts, accelerating fermentation and contributing to the coffee's complexity. The cup reveals notes of green apple, melon, and mango, making it ideal for filter brewing.

Tasting notes