Santa Rosa 1900

  • Farm

    Santa Rosa 1900 - Macho, Evangelista, Trapiche, La Plaza, La Unión

  • Country

    Costa Rica

  • Region

    Santa Rosa de León Cortés, Tarrazu

  • Altitude

    1900 - 2000 masl

  • Varieties

    Caturra, Villa Sarchi, Geisha, Typica, Mokka, Bourbon, SL 28

  • Crop

    January - March

  • Cooperation

    Since 2013

Santa Rosa 1900

Every year, the most complex tasting coffee comes from Efraín "Macho" Naranjo and his son Kevin from the Macho farm in the Tarrazu region

Santa Rosa 1900
Santa Rosa 1900
Santa Rosa 1900
Santa Rosa 1900
Santa Rosa 1900
Santa Rosa 1900
Santa Rosa 1900
Santa Rosa 1900

Farm

Efraín Naranja's family has been growing coffee for over 30 years. More than 15 years ago, thanks to the so-called "micro-mill revolution", Efraín and his sons Gelberth and Kevin built their own mini-processing plant in the village of Santa Rosa de León Cortés, which they named Santa Rosa 1900 due to its altitude.

We have been working with Efraín and Kevin since 2013, and the coffees from their Macho farm are among our favorites. During our annual March visits, we usually choose coffees from Macho or Trapiche farms. Efraín and Kevin are among the producers who are constantly innovating. They recently boasted about shaded two-story African beds and storing parchment in double Grainpro packaging. Slower drying has a huge impact on the aging speed of the coffee, which is absolutely essential for the roastery. That is why we duly acknowledge all such initiatives from producers and are happy to pay extra for such coffees.

Producer

In 2007, Efrain “Macho” Naranjo bought his first plot of land on the mountain slopes of Santa Rosa de Leon Cortes in Tarraz, Costa Rica. After a few difficult years, he was able to buy another plot of land and now his farm, Santa Rosa 1900, has 28 hectares planted with all types of coffee. He originally ran the farms and processing plant together with his two sons, Gelberth and Kevin. After family disagreements, he continues with only the younger Kevin.

Efraín and Kevin are among the producers who are constantly innovating. They recently boasted of shaded two-story African beds and storing parchment in double Grainpro packaging. Slower drying has a huge impact on the speed of aging of the coffee, which is absolutely essential for the roaster. That is why we duly acknowledge all such initiatives from producers and are happy to pay a premium for such coffees.

Processing

The coffee cherries are processed in the typical Costa Rican way using mechanical eco-peelers called Penagos, which we call "juicers". This is a de facto mechanical press where you can adjust the amount of pulp you want to leave on the bean with a flap. Efraín and Kevin process coffee using all four honey methods, which are distinguished in Costa Rica - white, yellow, red and black. Since the relative humidity is high year-round, around 80%, there is a great emphasis on quality drying. It is traditionally done on African beds. The beans are turned at regular intervals, within hours, to dry evenly, thus preventing any fermentation or rotting of the beans during the drying process. Quality drying also extends the life of green coffee, which is a key factor for us as a coffee roaster. Drying of coffees processed using the honey method takes place for 15-18 days. In case of bad weather, the cherries are dried in mechanical dryers to the required 11-12% moisture content.

Fun Fact

You can also taste (and compare) coffee from the Macho farm at our favorite roasters, such as Phil & Sebastian (Canada), Square Mile Coffee Roasters (GB) and Koppi (Sweden).

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Kostarika: Hola Teresa, tranquilla!
Kostarika: Hola Teresa, tranquilla!
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Enjoy with

Costa Rica Macho

Costa Rica
465 Kč
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