| Country | Costa Rica |
|---|---|
| Farm | Santa Rosa 1900 - Macho |
| Varietal | Arabica H17 |
| Processing | Washed |
| Crop | March 2024 |
| Partnership | since 2013 |
| Coffee type | Wholebean |
| Flavour | Fruity & Elegant |
Costa Rica Macho
We have been buying coffees from Efraín 'Macho' Naranja and his son Kevin for our offerings for over a decade. Every year, we have several different lots from them. This year, we were amazed by this H17 variety on the cupping table. It’s a variety created by crossing Ethiopian varieties with Catuaí to increase resilience while also enhancing flavor diversity. In terms of flavor, it is close to the acclaimed Geisha variety.
The high altitude of Macho’s farm further accentuates the yellow fruit tones and elegant acidity. This acidity is supported by high sweetness and a dense body, which is achieved through the washed process, where the beans are left in whole cherries in the shade for a day before pulping.
It’s a delicate coffee for filter coffee lovers. It shines best on Espro Bloom, V60, or similar pour-over methods.
Our favourite way to brew this coffee?
How does this coffee tastes?
This coffee was selected for you by our head roaster, Jarda Hrstka, during his spring visit to Costa Rica. With its notes of yellow fruit, such as peaches and mango, this coffee is reminiscent of the popular Geisha variety. You can also expect flavors of black tea and a dominant sweetness of honey.
The Naranjo Family Farms
The family of Efraín Naranjo has been growing coffee for over 30 years. More than 15 years ago, thanks to the so-called 'micro-mill revolution,' Efraín, along with his sons Gelberth and Kevin, built their own mini-processing plant in the village of Santa Rosa de León Cortés, which, due to its altitude, they named Santa Rosa 1900.
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 select coffees from either the Macho or Trapiche farms. Efraín and Kevin are producers who are constantly innovating. Recently, they proudly showcased their shaded two-tier African drying beds and the storage of parchment in double Grainpro bags. Slower drying has a huge impact on the aging speed of coffee, which is crucial for the roastery. That's why we highly appreciate such initiatives from producers and are happy to pay extra for these kinds of coffees.
Processing method
Honey processing is typical for Costa Rica. However, this coffee was processed using the washed method, which gives it transparent and vibrant flavors. To enhance sweetness, the cherries were left in bags in the shade for a day before pulping, which also results in a creamy body.
H17 variety
The H17 variety belongs to the so-called F1 hybrids, where two different varieties are directly crossed. In this case, original Ethiopian varieties are crossed with Catuaí. The advantage is an interesting flavor combined with greater resilience and productivity of the coffee tree. In this variety, the Ethiopian origin is beautifully noticeable. The downside of F1 hybrids is that they are not stable and cannot be propagated from their own seeds, as the offspring would not have the same characteristics. Therefore, new seedlings must always be purchased for future planting. We believe, however, that the unique taste is worth the investment.
