Thissweet and creamycoffee from theFarmrange byDoubleshotroasters will delight all lovers of filter coffee who are looking fora richer profile with a distinctive sweetness. This Costa Rican bourbonfrom producer Efraín "Macho" Naranja and his son Kevin from the Santa Rosa 1900 processing plant was processed using thered honey method, which highlights juicy tones, a full body, and a slightly "funky" aftertaste. Typicalcocoa nibs, complemented bydried pineapple and medium fruit acidity, createa harmonious and layered cup.
The Farm seriesoffersseasonal select lotsfrom producers with whom the roastery has a long-term partnership and who share the same emphasis on responsible cultivation, innovation, and quality at every step of production.The Efraín Naranja family has been growingcoffee inthe Tarrazu regionfor over 30 years. In 2007, Efraín bought his first plot of land on the slopes of Santa Rosa de León Cortés and, together with his younger son Kevin, gradually built a 28-hectare farm. A key moment was the "micro-mill revolution," during which they established their ownprocessing plant, Santa Rosa 1900. Thanksto the high altitude, careful management, and a relentless drive to innovate,the farm now produces some of the most complex coffees in the Tarrazu region. During the annual March visits, lots from the Macho and Trapiche farms are among the most sought-after. Efraín and Kevin pay attention to quality in every detail—from shaded two-story African beds to storing parchment in double GrainPro bags, which significantly slow down the aging of coffee.
Processing is carried out using the traditional Costa Rican method withPenagos mechanical eco-peelers, known as "juicers." These allow the amount of pulp left on the bean to be precisely adjusted. The Naranjo family has mastered all four honey methods—white, yellow, red, and black. This lot was processed using thered honey method, whichleaves most of the pulp and emphasizes sweet, syrupy, and distinctive fruity tones. The high humidity in Tarrazu places great demands on precisedrying, which takes place over 15–18 days onAfrican beds. The beans are turned regularly to prevent unwanted fermentation and to give the coffee a long shelf life. In case of unfavorable weather, the final drying is carried out in mechanical dryers to a target moisture content of 11–12%. Coffees from the Macho farm are prized by top roasters around the world and can be tasted at Phil & Sebastian, Square Mile, and Koppi, among others. Doubleshot has been offering them since 2013, and they remain among their favorite Costa Rican lots.
- Farmer/Producer: Efraín "Macho" Naranjo & Kevin Naranjo
- Processing station:Santa Rosa 1900
- Altitude: 1,900–2,000 m above sea level
- Harvest: January–March
- Recommended preparation by the roaster:20 g of coffee – 330 g of water – 94 °C – 4 min extraction