20th December
Costa Rica Roberto Mata
Roastery: Concept Coffee Roasters
Altitude: 1 600 m. n. m.
Variety: Caturra
Processing: Juicy Natural
Taste profile
tropical fruit, red grapes, cacao
Origin
Managed by Coffee Veteran Roberto Mata and his son Michael, this Micro Mill draws on years of experience in producing specialty coffee. The Mill works to process the coffee from several family members in the Dota area, one of the famous coffee places in the mountainous region of Tarrazu.
Roberto and his family all work together to get everything done throughout the harvest season. All processes are measured, and efficiently organized, leaving nothing open to chance. At M&M they are keen on standardizing with the idea to re-produce their specialty lots.
This coffee process is called Juicy Natural by the producer. It starts with a 72 hour anaerobic fermentation with the ‘juice’ of a previous batch followed by a combination of raised bed and mechanical drying, and finally a winemaker-like blending process with other natural process coffees to achieve his desired flavor profile.
Recipe:
Method: Pour over
Grinding: 24 clicks on Comandante
Temperature: 92 °C
Coffee amount: 20 g
Brew time: 3:00
0:00 – 40 g
0:30 – up to 140 g
1:00 – up to 250 g
1:30 – up to 330 g