Filter & Espresso Custard apple, white chocolate, almond
It is named after its hometown, Santa Rosa, Costa Rica. "1900" refers to the processing plant's altitude, which is between 1,900 and 2,000 meters above sea level, one of the highest in the country.
Santa Rosa 1900 is located in the mountainous region of Tarrazú , which is famous for the quality of its coffees.
Efraín comes from a family of coffee growers.
He started growing coffee very early on his family's plantations.
At just fourteen years old, Efraín received a hectare of land from his parents to start his own coffee growing business and continue the family tradition.
Poor economic conditions forced Efraín to sell his farm and emigrate to the United States to work.
He spent ten years in the United States until he saved enough money to return to Costa Rica and buy a new farm.
Efraín bought a piece of land that no one was bidding on because of its altitude and difficulty for farming.
But thanks to his vision, knowledge of coffee growing, and the support of his family, he has managed to grow some of the best coffees in Costa Rica on his farm called " El Macho," earning a well-deserved reputation for it.
Efraín, along with his son Herbert and the rest of his family, have been growing coffee for years, but they only began processing it themselves when they built their plant in 2010.
Now, by managing their processing plant, the Naranjos can process their own coffee in batches and control the quality.
In addition, the Santa Rosa 1900 processing plant purchases coffee from small farms in the surrounding area and processes it to the highest standards, thereby contributing to improving the local economy and the living conditions of its people.
Coffee fermentation is a process that begins as soon as the cherries have been picked from the plants.
It is a natural process through contact of oxygen with organic matter.
In unfermented coffees, fermentation is stopped or slowed by pulping and washing the cherries.
In fermented coffees, fermentation is controlled to achieve a specific cup profile.
In the case of this Santa Rosa 1900 Reposado, once the cherries are picked at their optimum point of ripeness, those with the highest sugar content are selected.
Efraín and his family are an example of how high-quality produce can be grown sustainably and benefit the environment.
They have been able to adapt coffee cultivation to this area and utilize natural elements to their advantage without harming or altering them, but rather making them part of the ecosystem.
They are also an example of how you can succeed in a business as competitive as the coffee industry through knowledge and hard work, thereby benefiting the local economy.
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Tarrazú |
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1,900-1,950 meters above sea level. |
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Catuaí Network |
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Rested & Washed |
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Naranjo Family |
Red Catuaí from the renowned Santa Rosa 1900 estate
Santa Rosa 1900 is the name of the processing plant founded by Efraín Naranjo and his family .It is named after its hometown, Santa Rosa, Costa Rica. "1900" refers to the processing plant's altitude, which is between 1,900 and 2,000 meters above sea level, one of the highest in the country.
Santa Rosa 1900 is located in the mountainous region of Tarrazú , which is famous for the quality of its coffees.
Efraín Naranjo and his family
Efraín comes from a family of coffee growers.He started growing coffee very early on his family's plantations.
At just fourteen years old, Efraín received a hectare of land from his parents to start his own coffee growing business and continue the family tradition.
Poor economic conditions forced Efraín to sell his farm and emigrate to the United States to work.
He spent ten years in the United States until he saved enough money to return to Costa Rica and buy a new farm.
Efraín bought a piece of land that no one was bidding on because of its altitude and difficulty for farming.But thanks to his vision, knowledge of coffee growing, and the support of his family, he has managed to grow some of the best coffees in Costa Rica on his farm called " El Macho," earning a well-deserved reputation for it.
Efraín, along with his son Herbert and the rest of his family, have been growing coffee for years, but they only began processing it themselves when they built their plant in 2010.
Now, by managing their processing plant, the Naranjos can process their own coffee in batches and control the quality.
In addition, the Santa Rosa 1900 processing plant purchases coffee from small farms in the surrounding area and processes it to the highest standards, thereby contributing to improving the local economy and the living conditions of its people.
Coffee fermentation: using a natural process to improve the cup profile
Coffee fermentation is a process that begins as soon as the cherries have been picked from the plants.It is a natural process through contact of oxygen with organic matter.
In unfermented coffees, fermentation is stopped or slowed by pulping and washing the cherries.
In fermented coffees, fermentation is controlled to achieve a specific cup profile.In the case of this Santa Rosa 1900 Reposado, once the cherries are picked at their optimum point of ripeness, those with the highest sugar content are selected.
These cherries are left to "rest" in tightly sealed plastic bags for 24 hours. This creates an environment conducive to anaerobic fermentation (you can read more about this here: Anaerobic Fermentation ).
After these 24 hours of fermentation, the coffee is pulped and thoroughly washed to remove any remaining mucilage. This stops the fermentation.
The cherries are then left to dry for about two weeks, turning regularly to ensure even drying.
The result is a cup profile that highlights fruity and complex notes, with bright acidity, something unusual in coffees that have been processed using a washed method.
Sustainable crops
Efraín and his family are an example of how high-quality produce can be grown sustainably and benefit the environment.They have been able to adapt coffee cultivation to this area and utilize natural elements to their advantage without harming or altering them, but rather making them part of the ecosystem.
They are also an example of how you can succeed in a business as competitive as the coffee industry through knowledge and hard work, thereby benefiting the local economy.
