Santa Rosa SOE
Country // Costa Rica
Farm // La Piedra
Region // Tarrazu
Processing // Wet-Process
Cultivar // Caturra
Elevation // 1900 Meters
Tasting Notes // Huckleberry, Vanilla, Jammy
Cup Characteristics: Sweet huckleberry and blackberry notes assert themselves nicely throughout Santa Rosa. The jammy mouthfeel fades beautifully into a lasting vanilla finish.
Sourcing Information: Tarrazu is a region in Costa Rica that sits roughly 70 kilometers from the capital city, San José. It is in the Western portions of the Cordillera de Talamanca, a mountain range that spans most of Costa Rica and Panama and contains some of the highest peaks in all of Central America. Tarrazu is famous for its incredible altitudes and slow maturation of cherry due to cloud coverage because of the close proximity of both the Pacific Ocean and the Caribbean Sea.
Santa Rosa 1900 is a stunning micro-mill near the village Santa Rosa de León Cortés. They have been producing exceptional coffees for nearly a decade after being established by Gerbert and Macho Naranjo. Now, the family continues to grow and process beautiful lots of coffee using state of the art de-pulpers and the stringent standards of patio drying.
This mill processes coffees from a small collection of farms that they own, as well as a couple of neighbors who do not have processing equipment.
This lot is one particular micro lot called La Piedra. It is grown and processed around 1900 masl and is consists of solely Caturra variety.
Preparation Recommendations: Santa Rosa is loaded with sweet and complex berry notes and works great as a smaller extraction, or when pulled a little bigger will yield a pillowy vanilla marshmallow sweetness.
IN: 19.7-19.9g // OUT: 26-27.5g // @:25s