Costa Rica "Roberto Mata" Lactic Fermentation Natural Caturra - Swerl

Feature Roaster: Swerl

With 50 years of experience in coffee cultivation, Roberto Mata Naranjo is recognised for his innovative approach to processing and fermentation. Working with his family at Las Nubes Farm in Tarrazú, Valle de Dota, he grows Caturra at around 1.800 masl.

For this natural lot, ripe cherries are inoculated with juice from previously fermented batches before undergoing 72 hours of anaerobic fermentation in sealed stainless steel tanks. They are then dried in thin layers on raised beds until reaching 10–12% moisture. 

Expect a full and complex cup, tasting like a tropical fruit bowl, blackberry liqueur and dark chocolate.  

Tasting Notes: Tropical Fruits | Blackberry Liqueur | Dark Chocolate

Origin: Tarrazú, Valle de Dota, Costa Rica
Producer: Roberto Mata Naranjo 
Variety: Caturra
Process: Lactic Fermented Natural
Altitude: 1.800 masl

Roast Date: 3rd November 2026

Packaging: 250g bag roasted coffee beans