Finca Matilde 2025 - Costa Rica

‘I’m not sure I’m fully on board with this whole ‘co-ferment’ trend, but this lot has really impressed'.

Yeah, adding other stuff in with the coffee during the processing stage just doesn’t sit right with me - especially fruit - so we’ve avoided this trend. Here though, a specific yeast strain has been added with a very specific intention.

Of course, yeast is everywhere and will naturally be present when the coffee ferments, but by introducing specific strains, the producer can achieve more predictable and controllable results. The producer isn’t adding flavour, but rather steering the fermentation in a particular direction so that certain flavours and characteristics develop. The yeast doesn’t impart any flavour itself.

Anyhow - you’re in for a treat. In the cup, you can expect to find tropical fruit notes, a clean mango like acidity along with complex raisin and craft chocolate flavours. This is really great coffee and it suits any brew method. Espresso based milk drinks your thing? - well, expect some liquid galaxy chocolate experience. Black filter? - bags of complexity and a lot more stewed fruit loveliness.

I can’t wait to hear what you make of it.

Origin:  Lourdes de Naranjo , Alajuela, West Valley

Varietals: VIC04

Processing: Washed - Yeast Fermentation. 

Roast degree: 128 (read more). 

Suitable for: All Brew Methods (read more)

You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here. 

Taste and flavour perception are complex and difficult to articulate. We love sharing our tasting notes with you, but please don't rely too heavily on our reports. Your experience is what matters most and it may be different. We've written about that whole issue here.

IMPORTANT: Please read our short Coffee Bean Care Guide here. 

Want to know more about this coffee? Read on......