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Costa Rica Macho

This microlot comes from a high altitude farm called Macho, owned by Efraín "Macho" Naranjo and his son Kevin. Efrain, a small Costa Rican producer from Tarrazu region, grows his coffee trees all the way up to 2000 masl. The higher bean density translates into delicate acidity and very sweet notes of berries, toffee and peanut butter.

Costa Rica Macho

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365 Kč
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Details
Panama
Farm Santa Rosa 1900 - Macho
Varietal Arabica Red Catuai
Processing Honey
Crop March 2022
Partnership 9 years
Coffee type Wholebean

Tradition and revolution

The Naranjo family has been growing coffee for more than 30 years. However, only 15 years ago, thanks to the so called micro-revolution (read more here), Efrain was able to build his own processing station in the village of Santa Rosa de León Cortés (map), which he named after the elevation Santa Rosa 1900. He can now depulp his cherries by himself, ferment them in fermentation tanks and dry either on concrete patios or raised African beds.

Innovation

We have been buying coffee from Efrain and Kevin for more than 9 years now. Macho and Trapiche are our most favourite farms. Usually, we visit Costa Rica in March and select several microlots from these farms which were either processed differently or picked from various varieties. Efrain and Kevin alway innovate. Whether it is new shade for African beds, keeping parchment in Grain Pro or new processing methods. Every year they will show up with something new. All this really helps with the shelf life of their coffees. We have never experienced any faded notes in Macho or Trapiche lots, which is one of the reasons we love them so much.

Our favourite way to brew this coffee?

NextLevel Brewer LVL-10
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Baratza Encore
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Sweetness and acidity first

Our catuai microlot is processed using red honey method. We enjoy the delicate and well structured acidity as well as higher sweetness and tropical notes, which, in our opinion, are caused by higher elevation of the farm (i.e. increased density of the beans).

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