Costa Rica - Santa Rosa 1900 SL28

Origin

• 🇨🇷 Costa Rica· Tarrazú

Tasting notes

Character

• Clean
  50
• Bright
  40

Roasted to order — ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. A clean, floral washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Costa Rica from the high slopes of Tarrazú Santa Rosa 1900 SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness. is a single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. from Finca Macho in Tarrazú, Costa Rica, grown between 1,900 and 2,000 metres and double fully washed for clarity. Expect red berries, a delicate floral lift and a cool eucalyptus edge — a bright, elegant cup for filter lovers who want detail. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Red Berries · Floral · Eucalyptus Light-roasted and crisp, with a juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. red-fruit core, gentle florals and a clean, refreshing finish. Coffee Details Origin Costa Rica Region Santa Rosa de León Cortés, Tarrazú Farm Finca Macho — Santa Rosa 1900 Producer Macho & Herberth Naranjo VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. SL28 Processing Double fully washed Altitude 1,900–2,000 masl Harvest January–April Roast Level Light Tasting Notes Red Berries · Floral · Eucalyptus About This Coffee In 2007 Efraín “Macho” Naranjo bought his first piece of land on the mountain slopes of Santa Rosa de León Cortés in Tarrazú. The early years were relentless — long days and lean harvests — but his conviction held, and the farm grew. Today Santa Rosa 1900 spans 28 hectares planted with a range of varieties, run by Macho alongside his sons Herberth and Kevin. The micro mill sits at 1,900 metres and the land climbs to 2,000, making it one of the most elevated farms in Costa Rica. Cherries are hand-picked and separated into traceable day lots, then dried slowly on raised beds — 16 to 18 days in the cool, ever-changing mountain air of Tarrazú. This SL28 lot is one of Macho’s smaller, more experimental plantings, and the high altitude and careful washed processing give it the clean, articulate cup it is known for. How to Brew Santa Rosa 1900 SL28 No brew recipe ships with this lot, so here is a reliable filter starting point. Method Pour-over (V60 / filter) Dose 15 g coffee Water 250 g, 94–96°C Ratio 1:16–1:17 Grind Medium-fine Time 2:30–3:00 total If the cup tastes sharp or thin, grind a touch coarser; if it