Roberto Mata

This coffee is produced by Roberto Mata Naranjo in the Tarrazú region of Costa Rica at 1800 meters altitude. It is a Caturra variety processed using a lactic fermentation natural method, where cherries are inoculated with lactic acid bacteria and yeasts in an oxygen-free environment. This process results in a complex, full-bodied cup with vibrant notes of tropical fruit, blackberry liqueur, and dark chocolate, featuring a silky mouthfeel and a clean lactic finish.