Costa Rica Las Nubes Lactic Fermentation

Lactic fermentation

All coffee cherries from Las Nubes farm are hand-picked at full ripeness and carefully sorted to remove unripe or damaged fruits.

To kick-start fermentation, Roberto adds a precisely measured amount of juice from the previous fermentation batch to the freshly harvested cherries, introducing an active culture of lactic acid bacteria and yeast into the new batch, which speeds up fermentation and develops a more complex flavor profile.

The mixture of cherries and fermentation juice is then sealed in stainless steel tanks without access to oxygen, creating an anaerobic environment.

Over the next 72 hours, lactic acid bacteria convert the natural sugars into lactic acid, which lowers the pH and creates creamy, fruity notes.

Once the ideal pH is reached, the cherries are removed and dried in thin layers on raised African beds, which are turned regularly for even drying until the grain moisture content drops to 10-12%.

The result is an exceptionally sweet and lively coffee with a distinct tropical fruit character, velvety texture and a clean lactic aftertaste – a typical signature of Robert Mata's fermentation style.

Producer's story – Roberto Mata

Roberto Mata Naranjo is a prominent figure in the Costa Rican coffee scene. With nearly fifty years of experience, he is literally a walking encyclopedia of coffee – he perfectly understands every step from cultivation to the final cup. Thanks to his expertise, respect for nature and a deep connection to the landscape, he has become a pioneer in sustainable coffee farming in Costa Rica.

Together with his wife Doris and five children, he founded a family micromill right behind their house, where he processes his own harvest with precision and attention to detail. He uses an economical Ecopulper and has all processes carefully measured and controlled – nothing is left to chance.

Its operations also include a small cupping room and a sampling room where the quality of individual lots is evaluated.

He processes his coffees exclusively using honey and natural methods, which highlight the natural sweetness and complexity of his Arabica.

Drying takes place on raised beds with shade nets that protect the grains during the hottest hours of the day, and mechanical dryers provide the final moisture adjustment – ​​to achieve perfect stability for export.