Description
About Finca La Pachuca
About Finca La Pachuca
M&M Micro Mill, managed by the coffee expert Roberto Mata and his son Michael, stands as a testament to their extensive experience in crafting exceptional specialty coffee. Located in the Dota region, Tarrazu, Costa Rica, this micro mill processes the harvest from various family members in the Dota area.
This lot comes from Finca La Pachuca owned by Mata’s Family since 1994. The Caturra and Catuai grow at an elevation of 1700m. The coffee undergoes a natural controlled lactic fermentation process, with 100% of the beans harvested at their optimal ripeness, measuring at 20 Brix. Prior to this, there's a slow drying phase on African beds lasting 7 days. Subsequently, the beans are dried for 6 days in a rotary dryer, maintaining a temperature below 50°C, with resting periods every 12 hours.
This mill has an extensive array of raised beds on the mill's premises, a testament to their commitment to producing top-quality coffee. The Mata family's collaborative efforts throughout the harvest season are executed with precision, leaving no room for chance. They place great emphasis on standardisation, aiming to replicate their specialty lots consistently. Adjacent to their processing facility, a well-organised cupping space and sample cabinet await.
M&M exclusively focuses on honey and natural lots, employing raised beds. To shield the coffee during scorching hours, metal tables and shade nets are employed. Mechanical dryers help attain the ideal humidity levels for export.
Costa Rica, a country celebrated for its rich natural beauty and respect for wildlife, inspires many farms, including M&M Micro Mill, to produce high-quality coffee with an unwavering commitment to sustainability. M&M's dedication extends to environmental concerns, and they are actively working to adopt more eco-friendly processes.
