Exclusively available through our Roaster’s Club subscription, we excitedly announce our February feature from the prolific Roberto Mata, former manager of the famed Coopedota Co-Op in Costa Rica! This coffee’s processing is known as the Juicy Natural process, and the goal is to create an exotic, tropical cup with mild tequila undertones. It is a meticulous experimental process involving a 72-hour anaerobic fermentation with the “juice” of previous batches, dried on raised beds, and blended with other conventionally-processed natural coffees from the same lots. The process takes a lot of time and knowledge and results in a sour cup if the variables are not adhered to with precision. 

Have you ever taken home an estate sale treasure, only to do a little research and find out it’s more than *just* a treasure? In our search for a fruit-forward green coffee spot buy this winter, we came across a few bags of this coffee and decided to give it a try. It sold out a few months after arriving stateside post-harvest, and after doing a little sleuthing, we found it’s a particularly coveted coffee amongst specialty aficionados! All clout aside, you won’t want to miss out on the luscious notes of candied nuts and berries that lend their likeness to this smooth but zesty libation. 

Country: Costa Rica

Region: Tarrazu

Altitude: 1550 MASL

Farmer: Roberto Mata

Varietal: Caturra

Process: Juicy Natural

Tasting Notes: Almond Butter, Raspberry, Pomegranate, Dutch Cocoa, Creamy Body

Best Brewed As… Clever or Chemex. Go Clever if you want to lean in to the sweetness and body, or use the Chemex to punch up the stone fruit and berry notes as well as the soft acidity.

Try It With... Oat Milk and Brown Sugar.

Pairs Nicely With… Shortbread, Brie Cheese, or Dried Apricots.