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Macho - Filter - 250g

Regular price $24.00
Regular price Sale price $24.00


Pickup available at RUBBER N' ROAD NYC

Usually ready in 2 hours



Costa Rica


- From The Barn Berlin -

Santa Rosa 1900 is a fantastic micro-mill in Tarrazu that is a showcase for the great processing methods in Costa Rica. Our small lot comes from Finca Macho, one of the surrounding farms owned by producer Efrain Naranjo. At 1950 meters of elevation, the microclimate and soil are ideal for coffee growing. The reposado style is used to push fruitiness and sweetness: The coffee is rested in cherries overnight before Efrain processed it as a washed the next day. Flavour notes of Nougat, Medjool date and Panela are predominant, supported by notes of Cotton Candy and Milk Chocolate. Malic acidity. Creamy Body.

Santa Rosa 1900 has won various awards in the Cup of Excellence between 2013 and 2016.


Tarrazu, Costa Rica

Roast: Filter
Producer: Santa Rosa 1900,  Efrain Naranjo
Altitude: 1950 Meters
Varietal: Catuai
Process: Reposado


The Producer
Efrain Naranjo grew up on his parents coffee farm, teaching him the value of collecting only the best coffee cherries; he tells us that this was the best school of life for him.

In 1978 Efrain inherited his first coffee plantation (1 hectares) from his parents. After some years of working in coffee and because of the bad economic situation at the time - Efrain had to migrate to the United States in order to work and save money for almost 10 years. During this time he also had to make the difficult decision to sell his beloved land back in Costa Rica.

Efrain came back from the US in 2004 and he decided to purchase another farm in Tarrazu. Back then he said that nobody would want to purchase the land. He was the only one who had a vision for it. With hard work, passion, and perseverance he started a coffee farm that he named “Finca Macho”. In 2010 together he decided to start “Santa Rosa 1900 “ micro-mill. Today, most of the family members are somehow involved in the project. Kevin is the youngest son and he is in charge of managing the farms, wet mill, and sales. Bianca, one of the daughters, helps with the paperwork and accounting, Francella the other daughter owns one of the lots and their mother Maria Isabel helps to sell the product to the national market.

One of their projects is to have as many varieties as possible, today they have 12 different varieties including Catuai, Caturra, Typica, Mokka, Geisha, Bourbon, Sl-28, Villa Sarchi, Villalobos, Ethiopia ET-47 and Pacamara. One can see that this producing family loves to innovate and since they started they have been adding different processes like washed, double washed, reposado, yellow honey, red honey and black honey to their skill-set.

The Farm
Macho is the name of this lot located at 1900-1950 masl in a remote area of Leon Cortez in Tarrazu. The great conditions this farm has such as the micro climate, altitude, and soil make the coffee coming from Macho unique and of the highest quality. Efrain and his workers do everything in their power to apply environmentally friendly products which prevent and control funguses such as leaf rust and ”ojo de gallo”. They utilize shade trees in order to protect the plants from the dry season and to provide organic material for the soil. The family is proud to work as sustainably as possible and that’s why they don’t use any herbicides, they keep unwanted growth back by hand using a machete.

The Process
After the pickers collect ripe cherries, they bring the coffee to the wet mill for the coffee to get processed. At the wet mill, Kevin monitors every step in the process very carefully. First they let the coffee rest in its fruit for 24 hours in the receiving tank. Then, 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 in between 10-14 degrees Celsius for another 24 hours. After the coffee has been fermented - it is moved to dry on raised beds located in an open space. The weather at the mill is usually very windy and this helps a lot with the drying stage. The coffee takes around 12 days of drying to reach its optimal humidity (10%).

Dry milling
Santa Rosa has its own dry mill, at this mill they hull the parchment, and select the beans by density and size. After the coffee has been sort it at their dry mill they take it to another neighbor mill to finish the process and sort it by colour.

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