Costa Rica | Roberto Mata | Las Nubes
A superb melange! Flavors of stone fruits, apricot, nougat and milk chocolate combined with high sweetness, this is a honey-like balanced masterpiece by the legendary Roberto Mata.
We roast this coffee just a bit over light and a bit extended, to showcase all the goodness for any brew method.
Perfect for: Filter
Also works lovely as: Espresso, Cold brew, French Press, Aeropress, Turkish coffee
Taste notes: Apricot, milk chocolate, nougat, stone fruit
Variety: Caturra
Altitude: 1.800m
Process: Black Honey
Quality score: 87
Light to medium omni roast
100% Arabica Coffee
Net weight: 250g/500g
With nearly 50 years of experience, Roberto is a walking coffee encyclopedia - he simply knows everything about the cultivation and preparation of coffee. Due to his experience, his closeness to nature and his love for his homeland, Roberto has been a pioneer in the sustainable cultivation of coffee in harmony with nature for decades.
Three years ago, he founded a small family business together with his wife Doris and their five children. Directly behind his home, he now prepares his own coffees in his own micromill with a water-saving Ecopulper. All processes are measured, and efficiently organized, leaving nothing to chance.
Just behind their processing facility they have a small cupping space and beautifully organized sample cabinet. All of the lots are processed on raised beds, focussing purely on honey and natural lots. The metal tables and shadow nets provide the cover needed during the hottest period of the day. To create perfection in humidity, they use mechanical dryers to lower the last percentages of humidity to the correct level for export.
The process for this coffee begins at the farm by only selecting optimally blood red, ripe cherries. These are floated and then carefully depulped leaving some part of musilage and using the least amount of water as possible. After depulping the lot dried on the African beds under 100% sunlight for 2 days, in order to prevent over fermentation or mold growth.
After this it was transferred onto the raised beds with 75% shade for an additional 13 days until it reaches a humidity range of 11.5% or below. Total drying time for this lot was 15 days.
Once dried, they are moved to our warehouse where they will rest as dried parchment in order to homogenize the humidity amongst all the coffee beans. This slow drying process will also extend the shelf life of the beans as the embryo will be kept alive for as long as possible.
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