How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Light · 2/10
Type
Single origin
Origin
Valle de Dota, Tarrazú, Costa Rica
Processes
NaturalLactic
Tasting notes
Tropical fruitBlackberryDark chocolate
Varietal
Caturra
Species
Arabica
Altitude
1800 masl
Producer
Roberto Mata Naranjo
Best for
Espresso & filter
About
Lactic fermentation natural Caturra from Roberto Mata Naranjo in Valle de Dota, Tarrazú. Full and complex: tropical fruit bowl, blackberry liqueur, dark chocolate. Sold as separate filter and espresso roasts.

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FAQ

Where does Roberto Mata come from?

Roberto Mata comes from Valle de Dota, Tarrazú, Costa Rica. It is a natural and lactic coffee. It grows at 1800 masl.

What does Roberto Mata taste like?

Swerl lists tropical fruit, blackberry and dark chocolate.

How do I brew Roberto Mata?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°C (200°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.