M&M
M&M…sounds sweet? It is! Managed by Coffee Veteran Roberto Mata and his son Michael, this Micro Mill draws on years of experience in producing specialty coffee. The Mill works to process the coffee from several family members in the Dota area, one of the famous coffee places in the mountainous region of Tarrazu.
Roberto and his family all work together to get everything done throughout the harvest season. All processes are measured, and efficiently organized, leaving nothing open to chance. At M&M they are keen on standardizing with the idea to re-produce their specialty lots.
"Juicy"
This coffee process is called Juicy Natural by the producer. It starts with a 72 hour anaerobic fermentation with the ‘juice’ of a previous batch followed by a combination of raised bed and mechanical drying, and finally a winemaker-like blending process with other natural process coffees to achieve his desired flavor profile.
About this coffee
Cupping score: 88.00
Farm: La Pachuca
Producer: Roberto Mata & son Michael
Region: Central Valley
Altitude: 1600 MASL
Variety: Caturra
Processing: “juicy” natural
Variety
Caturra coffee is a naturally occurring dwarf mutation of the Bourbon Arabica coffee variety. It was discovered in Brazil in the early 20th century, and quickly gained popularity for its high yields and exceptional flavor.
Natural
Natural sundried, also called “natural process” or “dry process,” means drying coffee cherries whole without the intervention of water or machines to remove any of the fruit. Prior to drying, the cherries are picked, floated in water, and sorted to remove any under-ripe or overripe fruit.
