Costa Rica

Koppi · Helsingborg

Costa Rica - Santa Rosa 1900 "Washed Red Catuai" 250g

Raisins · Yellow plums · Red Berries

Price not usable

Every price we hold for this coffee works out far outside the believable per kilo range for its own market, or repeats unchanged across different bag sizes, so we will not put a figure to it.

Farm named

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What Koppi says about this coffee

Flavour notes: Raisins, Yellow plums, Red Berries

This Red Catuai is processed as a “reposado” - the coffee cherries are rested in big plastic barrels for 48 hours before being processed as white honey. This leaves us with a coffee that taste absolutely incredible. Packed with notes of cherries, orange, raspberries and milk chocolate and yet so elegant.

Producer: Macho & Herberth Naranjo

Farm: Finca Macho - Santa Rosa 1900

Origin: Santa Rosa de Leon Cortes, Tarrazu – Costa Rica

Altitude: 1900–2000 masl

Cultivar: Red Catuai

Process: Double fully washed

Harvest: Jan – april

In 2007 Efrain “Macho” Naranjo bought his first piece of land on the mountain slopes of Santa Rosa de Leon Cortes in Tarrazu, Costa Rica. The first few years he worked between 18-20 hours per day convinced that he could create something magical on his land. After a few hard years he was able to buy more land and now his farm Santa Rosa 1900 has 28 hectares planted with all kinds of coffee varieties. He runs the farm together with his two sons – Herberth and Kevin.

The micro mill is situated at 1900 meters above sea level and the land stretches up to 2000 meters, which makes it one of the most elevated in…

Their own sales copy, as published on their page and not checked by us. We keep the first 1,200 characters of it, which is why it stops where it does. read it on their page (opens in a new tab)

What the roaster says about where it came from

Country

Costa Rica

Region

Tarrazu

Farm or estate

Finca Macho - Santa Rosa 1900

Producer

Macho & Herberth Naranjo

Process

washed

Variety

Caturra, Catuai, Gesha, SL28

Altitude

1900 to 2000 m

Not stated

harvest, lot, importer, price paid to the producer

We report what the roaster publishes and we have not checked any of it independently. A fact nobody publishes is not a fault of the coffee: almost no roaster in the UK states an importer or the price paid to the producer.

How it sits among coffee from Costa Rica

How often roasters use each flavour family to describe coffee from Costa Rica: 380 of 935 carry notes. The dashed outline is the whole catalogue. These are the roasters’ own words, grouped — not our tasting, and not a measurement.

Koppi describe this coffee as fruity. The filled shape is how often roasters use each family across coffee from Costa Rica; the rings on the rim are this coffee’s own.

Every family the roaster names is a common one for coffee from Costa Rica, so this reads as a typical example rather than an outlier.

The roasters’ own words, grouped — not our tasting, and not a measurement. We have not tasted this coffee. All Costa Rica coffees

Where each fact came from

Altitude, highest

“Producer: Macho & Herberth Naranjo Farm: Finca Macho - Santa Rosa 1900 Origin: Santa Rosa de Leon Cortes, Tarrazu – Costa Rica Altitude: 1900–2000 masl Cultivar: Red Catuai Process: Double fully washed Harvest: Jan – april In 2007 Efrain “Macho” Naranjo bought his first piece of land on the mountain slopes of Santa Rosa de Leon Cortes in Tarrazu, Costa Rica.” the roaster’s page (opens in a new tab)

Altitude, lowest

Variety

“Macho is mainly growing Caturra, Villa Sarchi and Red Catuai at the farm but he also has smaller plots of land where he is growing alternative varieties like SL28, Tipica, Moka, Geisha to name a few.” the roaster’s page (opens in a new tab)

Farm

“After a few hard years he was able to buy more land and now his farm Santa Rosa 1900 has 28 hectares planted with all kinds of coffee varieties.” the roaster’s page (opens in a new tab)

Flavour families

“Flavour notes: Raisins, Yellow plums, Red Berries This Red Catuai is processed as a “reposado” - the coffee cherries are rested in big plastic barrels for 48 hours before being processed as white honey.” the roaster’s page (opens in a new tab)

Country of origin

Region

Processing

Producer

Tasting notes

Taken from the roaster’s own pages, and nothing here has been verified by us or by an independent body. What we store is a passage of page text cut around the fact, so one shown with an ellipsis is a passage we cannot see the start or the end of; only the fully quoted ones are complete sentences.