La Pachuca

Roberto Mata has been leading one of the most successful coffee cooperatives in Central America for over 20 years. He 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 juicy honey fermentation processed lot from his La Pachuca farm.

Roberto Mata’s family has been working with coffee for several generations and currently, in addition to managing his own farms, he is also responsible for processing the coffee of many local smallholders. He founded his own company, M&M Pura Vida, in 2018 after successfully leading the CoopeDota cooperative to the international market. M&M boasts a number of innovative processing methods, one of which is the Juicy process used in our current batch. The 72-hour anaerobic fermentation of coffee cherries is started with the coffee juice of a previous fermentation and then finished with a slowly and evenly dried natural or honey process.