Costa Rica Roberto Mata Naranjo

OriginCosta Rica

ProcessAnaerobic, Honey

Summary

Single origin coffee from Costa Rica, Tarrazu region, produced by Roberto Mata Naranjo at Finca Las Nubes Amarillo. Variety: Caturra. Processing: honey combined with 120-hour anaerobic fermentation. Grown at 1850 m altitude. Q Grader score of 89 points. Flavour profile offers tropical fruit, cherries, wine, chocolate, and funky notes, with a juicy, full body, bright acidity, and long sweet finish. Suitable for filter brewing methods and also enjoyable as espresso.

AI-assisted description, based on roaster & cupping data.

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Brew guide

Filter

Coffee in: 18 g
Water: 300 g
Time: 2:00
Temperature: 92°C

Grind: 25 kliků

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Cupping score: 89
Producer: Roberto Mata Naranjo
Altitude: 1850 m.a.s.l
Variety: Caturra
Notes: Wine, Chocolate, Cherry, Funky

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The roaster

Oh My Bean Roastery

Oh My Bean is a Czech specialty coffee roastery based in the Czech Republic, offering freshly roasted coffee beans with a playful and honest approach. They foc…

AI-assisted description, based on roaster & cupping data.

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