Roberto Mata Filter Costa Rica Lactic Fermentation Natural

Highlights

“Produced by Roberto Mata Naranjo with 50 years of coffee cultivation experience. Cherries are hand-picked at peak ripeness, inoculated with juice from pre-fermented cherries containing lactic acid bacteria, then sealed in stainless steel tanks for 72 hours of anaerobic fermentation. Dried on raised African beds until moisture reaches 10-12%.”