If you are looking for a coffee that stands out from the crowd with its wildness, this Costa Rican batch is made for you. This is not a cup for lovers of conservative flavors; it is an aromatic ride defined by a distinctive "funky" character and the intense aroma of ripe fruit. The cup is dominated by the juiciness of tropical fruits and a distinctive cherry sweetness with a hint of red wine. The overall expression is underscored by subtle chocolate undertones, which, combined with a round, syrupy body, create a structured experience with a long finish. Its uniqueness is confirmed by a Q Grader rating of 89 points.
Behind this profile is Roberto Mata Naranjo, an expert with fifty years of experience in the field. The coffee ripens in the Tarrazú region on the Las Nubes Amarillo farm at an altitude of 1,850 meters above sea level. Roberto and his family run their own micro mill, which gives him complete control over every step – from precise harvesting to drying on raised beds. His approach combines respect for nature with modern technologies, using controlled fermentation to achieve the maximum potential of the Caturra variety.
The resulting character is determined by a process combining the Honey method and 120 hours of anaerobic fermentation in tanks with the addition of pulp from the previous batch. Fermentation is followed by fifteen days of drying: two days in the sun for stabilization and thirteen days in controlled shade until the moisture content falls below 11.5%. This demanding process guarantees flavor stability, which is best highlighted by alternative methods such as V60 or Aeropress, where the fresh acidity of citrus and berries shines through.