Santa Rosa 1900 250g (8.8oz)

Santa Rosa 1900 250g (8.8oz)

A fully washed coffee from Tarrazu showcases a complex apple-like acidity.
  • A rare fully washed coffee from Costa Rica.
  • Processed using a Kenyan style double soak, showcasing a clean apple-like acidity.
  • Whole Bean Coffee - 250g.
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 10th of December.

Flat rate shipping

Worldwide 50 DKK ($7.9 / €6.7)
Domestic from 29 DKK


On all orders above 400 DKK (€54 / $63)*


Shipping Tuesday and Thursday

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Costa Rica

Santa Rosa 1900

This is the third time we have bought coffee from the Santa Rosa micro-mill, located high in the mountainous Tarrazu region of Costa Rica. The mill is actually located only around 10 km from Altos de Abejonal, where we have worked with Mauricio Vindas for over 4 years. The mill processes coffee from several small farms owned by Naranjo family, mainly tended to by Efrain ‘Macho’ and his son Herberth. This lot of Red Catuai is processed using a slightly strange method when compared to most of Costa Rica. Due to the high altitude of the mill, the Naranjo family are lucky enough to have access to a small mountain stream which gives them a plentiful supply of fresh water. This means that they are one of the few mills in Costa Rica that are able to accomplish a fully washed process. In this case, the coffee is mechanically de-pulped, fermented in mucilage for 12 hours, washed to remove all pulp, then taken to a next set of washing channels, and fermented again for around 10 hours. This second soak is similar to the washed process used in Kenya, allowing for a second sorting stage, removing low quality floating seeds, but also creating a very clean character in the cup, refining and adding clarity to the acidity. Alongside this focus on processing, Macho is always keen to point out on our visits that coffee quality starts on the tree, so he places great focus on soil health and maintaining a population of bees to pollinate his plants. All of this work comes through in the coffee as a heady floral aroma of rosehip, followed by a very clear malic apple character in the acidity, backed up by more classic Tarrazu notes of roasted hazelnut. You can see our first visit to Macho at the Santa Rosa mill in 2015 in our ‘Brightness’ film.




Producer Efrain Naranjo
Region Tarrazu
Varietals Catuai
Altitude 1900 masl
Process Fully Washed
Harvest March 2018


The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

Custom made
La Cabra Tote Bag

Our tote bag is made of a heavy and sturdy cotton with print on both sides. Inside there is a small pocket to conveniently store small items. The tote bag has been designed to be an over the shoulder tote bag with a flat bottom making it easy to set aside on the ground.


La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.


Espro press

Hario V60


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