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Central Mattos

A velvety soft fruit experience, with a heavy apricot quality backed up by dark chocolate and hazelnut bass notes.
  • Unique Brazilian Topazio varietal.
  • Grown by Filomena Estefânia de Mattos, a female coffee grower in Brazil.
  • Whole Bean Coffee: 250g (8.8oz) or 1000g (35.3oz).
  • Release date: 23th of July.
  • Minimum resting period: Filter 7 days | Espresso 14 days.

Expect notes of:


Dark Chocolate



Central Mattos

The de Mattos family have been growing coffee in Brazil for generations. Their story starts at the close of the 19th century when Francisco Firma de Mattos began growing coffee near Contagem, just outside what is now the city of Belo Horizonte. Francisco purchased the farm as a passion project, and became known by other local farmers for the exceptional flavours of his coffees. The farm was never the family’s economic focus, and it remained in their ownership as a memorial to Francisco’s passion for coffee after his death in 1956. Around this time, his oldest son was living in Patrocínio in the Cerrado Mineiro region, and seeing the potential of this region for growing high quality coffee, he convinced his brothers to continue their father’s legacy by investing in land in the region. Over the next half century, the de Mattos family used knowledge passed down by Francisco to slowly grow their coffee growing activities, and now they own a large swathe of land just outside the town Patrocínio, producing over 2000 bags of coffee a year. In 2007, the land was divided again among the children of the Francisco’s oldest son. The Santa Rita plot is a small part of the wider Central Mattos Estate, and is now looked after by Francisco’s youngest granddaughter, Filomena Estefânia. She feels her grandfather’s legacy strongly, and today produces some of the finest coffees on the estate. The lot we are sharing is of the Topazio varietal, a cross of two popular Brazilian varietals, Mundo Novo and Catuai. It exhibits very similar characteristics to Catuai, but ‘exhausts’ less quickly after continued high levels of production, therefore yielding more consistently. It produces yellow cherries, so can also be rather difficult to manual pick, as the colour of a perfectly ripe cherry isn’t quite so distinct as the deep red seen on other varietals. This lot has been processed using the natural method, unveiling flavours of apricot, dark chocolate and hazelnut

Cerrado Mineiro

The region of Cerrado Mineiro is part of the state of Minas Gerais in southeastern Brazil. In 2013 the region became the first in Brazil to be granted a protected designation of origin certificate, similar to Champagne or Scotch whisky. To qualify for the title ‘Cerrado’, the coffees must be speciality grade (80+) and grown above 800 masl in the Cerrado Mineiro region. The 4500 producers of the Cerrado region produces 6 million bags of coffee a year, from 210,000 hectares of coffee growing lands. Most of the lands here are of quite low altitude compared to most of the coffee we buy here at La Cabra, and are more flat, rather than on more mountainous terrain. The region has characteristic and distinct seasons, with a wet warm summer, and a dry winter, leading to more consistency in growing conditions between years. The dry climate during harvest means less issues with drying coffees, part of the reason so many high quality naturals are produced here.


Producer Filomena Estefânia de Mattos
Region Cerrado Mineiro
Altitude 1000 masl
Varietal Topazio
Process Natural
Harvest January 2019


The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.


Espro press

Hario V60


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