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Nougat. Medjool Date.

Regular price 16.00 €
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Origin: Tarrazu, Costa Rica
Roast: Espresso
Producer: Santa Rosa 1900
Altitude: 1900-1950 meters 
Varietal: Catuai
Process: Reposado

The famous micro-mill is a showcase for the high level processing quality of Costa Rica. Santa Rosa 1900 has divided the surrounding farm land into smaller Fincas to highlight different flavour profiles. Finca Macho is our favourite. The reposado style is used to elevate fruitiness and sweetness: Coffee cherries are rested overnight to before undergoing washed processing the next day.

The Cup
Macho is very sweet and offers great depth. Flavours of nougat, Medjool date and panela sugar are predominant, supported by notes of cotton candy and milk chocolate. A smooth, malic acidity provides balance. The mouthfeel is creamy.


The Producer
Efrain Naranjo grew up on his parents coffee farm. Learning from a young age the importance for processing and selective cherry picking, he calls his upbringing "the best school of life".

In 1978 Efrain took over his first 1 hectares of farm land. He quickly saw the need of investment and took a difficult decision: He migrated to the United States to save money. When he came back to Costa Rica in 2004, he bought more farm land in Tarrazu. That was Finca Macho. 

Efrain established his own micro-mill in 2010: Santa Rosa 1900 (named after its elevation). By now, his whole family is engaged with farm work: 
Kevin is in charge of farm management, the wet mill, and international sales. Bianca helps with the accounting. Francella owns one of the Fincas and their mother Maria Isabel runs national sales. 

Diversifying varietals and processing types are key to Santa Rosa 1900. Today they have 12 different varietals including Catuai, Caturra, Typica, Mokka, Geisha, Bourbon, Sl-28, Villa Sarchi, Villalobos, Ethiopia ET-47 and Pacamara. The family loves innovation: washed, double washed, reposado and honeys are now integral parts of their processing styles. 

Finca Macho
The micro climate, altitude and soil have a distinct impact on the cup profile. Shade trees protect the coffee plants and they provide organic material for the soil. The family is proud to work as sustainably as possible. No herbicides are used and loads of manual work is applied to keep plants healthy. A lower yield from the farm has meant plants absorbed more nutrients, with quality and intensity improving.

The Process
Selective picking of pink cherries in various runs during harvest season are key to the high quality level of our cup profile. The Reposado Style is a mix of natural and washed processing. At Santa Rosa 1900 it means that the cherries are not being removed on the day of picking. Instead the coffee is rested inside the cherries for 24 hours. It means that the fermentation starts and Efrain can only do this because the micro-mill has cool temperatures at night. After resting, they de-pulp the cherries and remove 50% of the mucilage with a mechanical washer. They move the sticky parchment to another tank where the temperature oscillates between 10-14 degrees Celsius for another 24 hours. After the coffee has been fermented - it is moved to dry on raised beds. Good winds at the mill supports even drying over 12 days. 

The Harvest
Our lot this season was grown at 1900m, with the Pacific lying to the South. Harvesting began during the last week of January. Lower production yields this year required careful picking to ensure the best possible quality and the whole harvesting process was far quicker than in previous years. During harvest time Santa Rosa was blessed with good weather and the drying stage for our Macho lot was ideal for bringing out the intense and fruity profile of the Reposado process.

Dry milling
Santa Rosa 1900 has its own dry mill to hull parchment, and select the beans by density and size. After that, another level of quality sorting is applied: Optical sorting. 

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