Las Nubes - lactic natural Costa Rica

"process-driven yet clean juicy. sweet coffee with notes of cooked pear, tropical fruits, sparkling wine"

Las Nubes

All cherries are hand-picked at peak ripeness on Las Rubes Farm 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. This inoculates the batch with an active community of lactic acid bacteria and yeasts, accelerating fermentation and enhancing flavor complexity.
The cherries and juice are sealed inside stainless steel tanks to create an oxygen-free environment. Over the next 72 hours, lactic acid bacteria convert natural sugars into lactic acid, lowering the pH and producing creamy, fruit-forward notes. Once the ideal pH is reached, the cherries are removed and dried in thin layers on raised African beds, turned regularly for even drying until the moisture content reaches 10–12%.
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.