Roberto Mata Filter - Costa Rica // Lactic Fermentation Natural Caturra - Tropical Fruit Bowl, Blackberry Liqueur, Dark Chocolate
🇨🇷 Costa Rica
Roberto Mata Filter is full and complex, tasting of tropical fruit bowl, blackberry liqueur, and dark chocolate. It comes from producer Roberto Mata Naranjo at Las Nubes Farm in Tarrazú, Valle de Dota, Costa Rica, grown at 1800 masl, and is a Caturra processed as a lactic fermentation natural, sourced through Plot. All cherries are hand-picked at peak ripeness and meticulously sorted to remove underripe or damaged fruit; to initiate fermentation, Roberto adds a measured amount of juice from previous pre-fermented cherries to the freshly harvested whole cherries, inoculating the batch with an active community of lactic acid bacteria and yeasts. The cherries and juice are then sealed inside stainless steel tanks to create an oxygen-free environment, where over 72 hours lactic acid bacteria convert natural sugars into lactic acid, lowering the pH and producing creamy, fruit-forward notes, after which the cherries are dried in thin layers on raised African beds and turned regularly until reaching 10–12% moisture. Roberto has accumulated 50 years of experience in coffee cultivation, focusing extensively on processing and continually refining his fermentation recipes, and has been regarded as a pioneer in sustainable coffee farming for decades; four years ago he founded a small family business with his wife Doris and their five children, with their own washing station directly behind their home equipped with a water-efficient Ecopulper, where all lots are dried on raised beds protected from the midday sun with shade nets. The result is an intensely sweet, vibrant coffee with tropical fruit character, a silky mouthfeel, and a clean lactic finish, a signature of Roberto Mata's lactic fermentation style.
Recommended for
Flavors
Roast & tastes
Origin
Single origin
🇸🇪 Falkenberg, Halland County, Sweden
Swerl is a micro-roastery founded in 2019 in Falkenberg, Sweden, born from the shared passion of Beatriz, a sommelier, and Daniel, a former aircraft technician, who discovered specialty coffee during a year in New Zealand. The business began as a mobile coffee bar housed in a converted 1972 Mercedes bus stationed at the beach, initially serving coffees from leading Swedish roasters like Koppi, Drop, and Morgon. The founders deepened their coffee expertise during a winter in Lisbon, Portugal (Beatriz's hometown), working at Buna and collaborating with Nomad Coffee before returning to Sweden during the pandemic. By 2021, Swerl had expanded to a team of five during summer months and made a significant investment in a second-hand 15kg Giesen roaster, leveraging Daniel's technical background to refine their roasting process. In early 2022, they officially launched their roastery with new branding designed by Andreas Pedersen, gaining greater control over their entire operation from sourcing to final product. Their approach emphasizes close relationships with passionate producers, detailed sourcing, sampling, and quality control protocols to highlight each coffee's seasonality and origin characteristics. The roastery's growth led to relocation to a larger facility in 2023, where they implemented improved workflows and added equipment including a color sorter for enhanced quality control. Swerl's dedication to exceptional coffee earned them recognition in 2024 when they ranked 47th in the Top 100 Specialty Coffee Roasters by Roastful, followed by a 2nd place finish in the Nordic's Best Roasters competition in March 2025. Today, Swerl coffee is featured in cafés worldwide, with the founders maintaining their commitment to continuously improving and sharing seasonal, relationship-focused coffee crafted with intention and care.