Welcome to the Odd Bean collection. This project started from the idea of wanting to find a home for all the beans in our roastery that are waiting for someone to enjoy them. At the end of every week, we end up with small batches of leftover coffee beans that are carefully packed and willing to wake you up in the morning.

This is one of our ways to pursue a no-waste lifestyle and to give a longer life to the so-called odd beans. <3

Earliest roast date: 08.10.2024

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Tasting like blueberry jam with delicate tropical notes of guava. Dark sugar sweetness and floral violet hints.

Origin: Costa Rica
Region: Tarrazú, Valle de Dota
Producer: Roberto Mata Naranjo
Elevation: 1800 masl
Variety: Yellow Catuaí
Process: Natural

Roasted for: Filter, but also suits great as a light-roasted espresso


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This coffee is very special to us as it is produced by the legendary Roberto Mata and sourced through Plot. We first tasted Roberto's coffee in 2021, back then we did not yet have roasting operations and we were instead collaborating with some of the best roasters out there, including Elbgold from Hamburg. 

Roberto has accumulated 50 years of experience in coffee cultivation. He has focused extensively on processing, continually refining his fermentation recipes. Due to his drive and curiosity, he has been regarded as a pioneer in sustainable coffee farming for decades.

Three years ago, he, along with his wife Doris and their five children, founded a small family business. Directly behind their home is their own washing station, equipped with a water-efficient Ecopulper. All lots are dried on raised beds and protected from the midday sun with shade nets. His focus is on producing honey and natural lots.

The coffee cherries are picked simultaneously and brought to the washing station. After floating, the initial sorting of ripe, unripe, and defective cherries, the first phase of fermentation begins: the cherries oxidize overnight in barrels.

The next day, the cherries are passed through washing channels to ensure no floaters remain. They are then taken directly to the raised beds in the greenhouse, where they are turned every 30 minutes initially. Subsequently, the coffee must be turned four times a day for even drying. 

A distinctive drying step follows: the coffee is placed in a custom-designed drying carousel that resembles a Ferris wheel. Here, warm air at 45°C is used to dry the coffee until the parchment reaches a moisture level of 12%. The entire drying process takes about 3 to 4 weeks. 

The coffees from Roberto truly made an impression, and we are glad to be able to share this lot with you three years later.