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Experimental Coffee – Experimental Batch
  • Experimental Coffee – Experimental Batch
  • Experimental Coffee – Experimental Batch
Experimental Coffee – Experimental Batch

Experimental Coffee – Experimental Batch

$ 150.00 $ 180.00

Experimental Coffee

Exploration, learning, and evolving coffee

Matrumacafé's Experimental Coffee is an exploratory roasting project where we seek to understand coffee from a different perspective. Here, we test various roasting curves, developments, and approaches to discover new ways of expressing the bean in the cup.

This coffee is born from the constant learning process that is part of the world of specialty coffee.

It is not a traditional commercial profile, but a sensory and technical search .

Coffee that you can feel.

Best seller

Experimental roasted coffee

Micro-batch roasted directly by Carlos Damian. Each batch is adjusted on the fly to understand the bean and bring it to its peak. It's not continuous production, it's true exploration. Matruma Coffee.
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Frequently Asked Questions

  • An exploratory coffee is one that is roasted with the goal of analyzing the bean's behavior during the process, exploring different levels of development, and evaluating how flavors change according to each roast profile. It's a tool for learning, adjusting criteria, and continuously improving as roasters.

  • Our coffee comes from select regions of Mexico, including Veracruz, Chiapas and Oaxaca, where high-quality beans are grown.

  • Store the coffee in an airtight container, in a cool, dark place, away from direct sunlight and moisture to maintain its freshness.

  • As this is an experimental roast, shipping may take up to 3 days , since the coffee is roasted to order and in micro-batches to ensure its best quality.

  • Ideally, coffee should be consumed between 7 and 14 days after roasting . During this period, the coffee releases gases and the flavors stabilize, resulting in a more balanced and defined cup. It can be consumed sooner, but its best expression usually emerges after this resting period, especially in filter coffees and experimental roasts.

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