Costa Rica La Pachuca

We met Roberto Mata back in 2005 when he was leading one of the most successful cooperatives in Central America. Roberto started a new chapter in his coffee story in 2018 when he started a family-owned coffee operation with his wife and children called M+M Pura Vida, which processes and markets coffees from the family's collection of small farms in Tarrazú, including this honey-process lot from his La Pachuca farm.

Produced by Roberto Mata in the renowned Tarrazú region, Costa Rica La Pachuca represents the meticulous craftsmanship often found in high-quality Costa Rican coffee production. This specific lot is prepared using the honey process, a technique that sits between washed and natural methods by leaving a portion of the coffee cherry’s mucilage on the bean during drying. This approach frequently results in a cup profile characterized by increased sweetness and a syrupy body compared to fully washed counterparts.

Sourced and roasted by Intelligentsia Coffee, this selection highlights the distinct terroir of the region. When evaluating the nuances of such a coffee, enthusiasts often find it helpful to reference the flavor wheel to better identify the complex interplay of sugars and acidity inherent in honey-processed beans. By balancing traditional cultivation with precise post-harvest handling, this coffee offers a clear expression of its origin’s potential.