Roberto Mata Naranjo is a household name in specialty coffee, renowned for his expertise in producing sweet, chocolatey coffees. Hailing from the Tarrazú region of Costa Rica, Roberto has been cultivating weird, wonderful, and sustainable coffee for almost 50 years.

Using his own micromill and Ecopulper, he has complete control over the growing and the processing of his coffees. This allows him to ensure that all processes are carefully measured and efficiently organised, enabling him to consistently produce exceptional coffees. His lots are processed exclusively on raised beds, with metal tables and shade nets providing protection during the hottest periods of the day. To achieve the right levels of humidity, mechanical dryers are used for the final stage, ensuring coffees reach the ideal level for export.

Producing lactic natural coffees is a delicate and complex process. In a typical ‘non-lactic’ fermentation, lactic acids are produced in the later stages, once the environment is optimal for the growth of lactic acid producing bacteria. The bacteria then eats the sugars from the coffee and converts it into lactic acid.

In order to make a coffee that is truly ‘lactic processed’, the bacteria has to be present at the beginning of fermentation so it has time to impart its signature creamy mouthfeel and acidic complexity upon the coffee.

For this lot of coffee, Roberto takes juice from previous coffee fermentations that have already produced this lactic acid producing bacteria, and adds it to the start of a fresh fermentation. 

This inoculates the ferment with an active community of lactic acid bacteria and yeast, which accelerate the fermentation and enhance the flavour and complexity, similar to how sourdough bread or kombucha is made.

All of this delicate processing gives us a coffee that is as interesting to smell as it is to taste. The aroma is a mix of chocolate fudge, white wine, and yoghurt. You can expect to taste notes of dark chocolate, maracujá, and strawberry yoghurt.