Roberto Mata - Costa Rica

Origin: Costa Rica

Region: Tarrazú, Valle de Dota

Producer: Roberto Mata Naranjo

Farm: Family farm in Valle de Dota

Roastery: Swerl Coffee Roasters

Type: Single Origin

Process: Natural

Variety: Yellow Catuaí

Altitude: 1,800 m.a.s.l.

Soil: Unknown

Taste Profile: Blueberry jam, guava, and dark sugar – fruity sweetness with floral notes of violet and a long aftertaste

Brewing Recommendation: Hand filter (V60, Kalita), Chemex, also works as a light roast espresso

Packaging: Whole beans

Roasted for: Filter (also suitable for light espresso)

Roberto Mata is one of the most experienced coffee producers in Costa Rica, with over 50 years of experience in coffee cultivation and process development. His work has long been characterized by curiosity and a spirit of experimentation, especially in fermentation and post-processing, which has made him a pioneer in sustainable and quality-driven coffee production.

A few years ago, Roberto, together with his wife Doris and their five children, started a family business where they run their own micro-washing station just behind the family home in Valle de Dota. The facility is equipped with a water-efficient Ecopulper, and all coffee is dried on raised beds protected by shade nets to ensure even and controlled drying.

Roberto’s focus is on natural and honey processes where he can explore how fermentation and drying affect the coffee’s flavor profile. The result is complex and expressive coffees with clear fruitiness and deep sweetness. This lot is a clear example of his craftsmanship – a coffee that combines intense berry notes with tropical elegance and floral nuances.

1. Origin & Producer

The coffee is grown by Roberto Mata Naranjo in Valle de Dota in the Tarrazú region at about 1,800 meters altitude. The high elevation and cool climate contribute to slow ripening and intense aroma development.

2. Process

The coffee cherries are first sorted by flotation and then fermented overnight in barrels. After further sorting, they are dried on raised beds in greenhouses where the cherries are regularly turned for even drying. A unique drying phase takes place in a specially built drying carousel where warm air at about 45 °C is used until the coffee reaches around 12% moisture content. The entire process takes about 3–4 weeks.

3. Brewing

Roasted mainly for filter brewing where the coffee’s berry sweetness, tropical fruit, and floral notes stand out clearly. It also works very well as a light roast espresso with a full fruit profile.