Efraín and Gelberth Naranjo

Grow, process and experiment with classic and exotic coffee varieties

Year founded

2002

Partnered with Stumptown

2009

Varieties

Mokka, Gesha, Villa Sarchi, Caturra, Catuai and Bourbon

Processing techniques

Washed

What’s new

The Naranjos have begun planting SL28, Typica and Gesha varieties on their farm, Finca Macho.

The Producer

The father-and-son team of Efraín “Macho” and Gelberth Naranjo teamed up more than a decade ago to push the boundaries of what Latin American coffee could be. The duo are adventurous, curious and always pushing for higher quality — they plant with tiny plots of rare varieties in specific microclimates, keep all the lots separate and are even teaching their neighboring coffee farmers how to best grow and tend the trees.

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The Place

The Naranjo family farms are located northwest of the mountain village of San Pablo, population: 4,450. The gorgeous, sleepy town is chock-full of soccer nuts; its enormous central field is home to many a pickup game. The Tarrazu area of Costa Rica has long produced what is considered some of the finest coffee in Latin America, and we are honored to partner with this family.

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The Process

In 2009, the Naranjos decided to build their own micro mill, which they named Santa Rosa in honor of the local town. They wanted to increase coffee quality by processing it themselves; as a result, their coffee fetches a much more premium price. The Naranjos focus on marrying a clean, pure taste with sustainability. They recently invested $200,000 in a demucilager — an elaborate piece of farm equipment that can be calibrated to remove an exact percentage of pulp off the bean. They modified it themselves to make it even more precise. Then, they soak the beans in water to develop acidity and complexity — and the wild, unique flavors of their coffee shine as a result.

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More Details

Three distinct areas of the farm have been developed as micro separations, so that the harvest from these areas can always be cupped separately. When Gelberth started processing at Santa Rosa, he focused on a very small amount of Caturra in order to achieve consistent quality. Since the results from their previous years of production were so good, he’s processing more coffee varieties.

In 2012, Santa Rosa began planting and parceling out sections of their farm with Mokka, Gesha, and Villa Sarchi in addition to their Caturra and Bourbo