Costa Rica Roberto Mata Caturra Espresso

In the heart of Costa Rica's famed Tarrazu region, M&M Micro Mill stands as a testament to family expertise. The mill is managed by coffee expert Roberto Mata and his son Michael, who process harvests from their various family farms in the Dota area, including this specific Caturra lot from Finca La Pachuca.

​The Mata family's philosophy is one of precision and collaboration. They leave nothing to chance, focusing on standardizing their methods to create consistent, high-end specialty lots. With an exclusive focus on honey and natural processing, they use raised beds, shade nets, and mechanical dryers to perfectly control the outcome. This commitment to quality is matched by their respect for Costa Rica's natural beauty, as they actively work to adopt more sustainable and eco-friendly processes.

​This lot is a prime example of their mastery, showcasing a "Natural Controlled Lactic Fermentation."

1. ​The process begins with an exacting harvest, selecting only Caturra cherries that have reached an optimal ripeness of 20 Brix.
2. As a "natural" process, the cherries are left intact to ferment, developing their deep, fruity characteristics.
3. ​The coffee then begins a slow, 7-day drying phase on raised African beds.
4. ​To complete the process with precision, the beans are moved to a rotary dryer for 6 days. The temperature is carefully kept below 50°C, and the beans are rested every 12 hours to ensure a stable and exceptional cup.