Da Matteo
Each field is what the roaster published — shown with the verbatim source text.
“This coffee originates from La Esmeralda farm, managed by Alberto Calderon.”
“This 10-hectare farm is nestled in the village of La Estrella at an elevation of 1440 metres above sea level.”
“Process method: Anaerobic Natural”
“The farm is home to 40,000 Caturron and Castillo coffee trees. As a second-generation coffee producer, Alberto acquired his own farm three decades ago. He is a member of Cuatro Vientos, a family-owned business, offering microlots and regional blends. After being handpicked, their cherries are floated and then fermented in plastic bags or tanks. Their coffee is traditionally dried on ‘marquesinas’, mechanical dryers, or patios. Latest batch roasted: 2026-06-02. Taste profile: Creamy and sweet with notes of toffee, raspberry and Bosc pear. Process method: Anaerobic Natural. Arabica variety: Caturron. Altitude: 1 440 masl. Harvested: January 2025. Green coffee importer: Nordic Approach.”
“Harvested: January 2025”
Traced to La Esmeralda, Colombia, roasted by Da Matteo.
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