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Sustainability
Cafeology

Who/where
INTRODUCTION

Roberto Mata is a 4th generation Costa
Rican coffee farmer located in the Dota
valley, near Santa María, within the Tarrazú
region. His son Michael and grandsons
Mario, Javier, and Jose Alvaro also work on
the farm and are 5th and 6th-generation
farmers respectively.

Across the farm, coffee is grown in five Liam Worsley pictured with Roberto’s Geisha coffee trees at Las Nubes
distinct areas, covering 50 hectares total:

El Llano (the plain) 1500 masl, Las Nubes
(the clouds) 1700-1950 masl, La Pachuca
(the nickname of the previous owner)
1600 masl, La Tuna (the catus) 1550 masl
and Montes De Oro (mountains of gold) El llano also contains wet mill facilities for
1500 masl. pulping and drying the coffee cherries, as
Liam Worsley & Roberto Mata cupping lab, and a swimming pool that
well as solar power, accommodation, a

local people are free to utilise.

The farm currently produces five varieties
of coffee: Red Catuai, Yellow Catuai,
Caturra (the main three varieties), Typica,
and Geisha but also contain other
experimental varieties under trial that are
not yet commercially viable is
documented here.
The honey process

These five varieties are then pulped,
dried, and processed into washed, honey
(black honey), natural and juicy
(fermented) coffees. The coffee produced JANUARY/FEBRUARY. 2024 | ISSUE 34
here is of very high standard, for example
Roberto’s honey process Geisha was
awarded a score of 87.74 in the 2022 cup
of excellence competition

www.beveragestandardsassociation.co.uk