[ODD B] Roberto Mata Filter - Costa Rica // Lactic Fermentation Natural Caturra - Tropical Fruit Bowl, Blackberry Liqueur, Dark Chocolate

Description

Welcome to the Odd Bean collection. This project started from the idea of wanting to find a home for all the beans in our roastery that are waiting for someone to enjoy them. At the end of every week, we end up with small batches of leftover coffee beans that are carefully packed. This is one of our ways to pursue a no-waste lifestyle and to give a longer life to the so-called odd beans. <3 --   Full and complex. Tasting like a tropical fruit bowl, blackberry liqueur and dark chocolate.   Origin: Costa Rica Region: Tarrazú, Valle de Dota Producer: Roberto Mata Naranjo Elevation: 1800 masl Variety: Caturra Process: Lactic Fermentation Natural  Roasted for: Filter - This coffee is very special to us as it is produced by the legendary Roberto Mata and sourced through Plot. We first tasted Roberto's coffee in 2021, back then we did not yet have roasting operations and we were instead collaborating with some of the best roasters out there. Roberto has accumulated 50 years of experience in coffee cultivation. He has focused extensively on processing, continually refining his fermentation recipes. Due to his drive and curiosity, he has been regarded as a pioneer in sustainable coffee farming for decades. Four years ago, he, along with his wife Doris and their five children, founded a small family business. Directly behind their home is their own washing station, equipped with a water-efficient Ecopulper. All lots are dried on raised beds and protected from the midday sun with shade nets. His focus is on producing honey and natural lots. All cherries are hand-picked at peak ripeness on Las Nubes Farm and meticulously sorted to remove underripe or damaged fruit.  To initiate fermentation, Roberto adds a measured amount of juice from previous pre-fermented cherries to the freshly harvested whole cherries. This inoculates the batch with an active community of lactic acid bacteria and yeasts, accelerating fermentation and enhancing flavor complexity. The cherries and juice are sealed inside stainless steel tanks to create an oxygen-free environment. Over the next 72 hours, lactic acid bacteria convert natural sugars into lactic acid, lowering the pH and producing creamy, fruit-forward notes. Once the ideal pH is reached, the cherries are removed and dried in thin layers on raised African beds, turned regularly for even drying until the moisture content reaches 10–12%. The result is an intensely sweet, vibrant coffee with tropical fruit character, a silky mouthfeel, and a clean lactic finish — a signature of Roberto Mata’s lactic fermentation style.  Every season the coffees from Roberto truly make an impression, and we are glad to be able to share this lot with you this year.