Efrain Naranjo - Double Washed

Regular price $19.00

ROAST | LIGHT MEDIUM

ORIGIN | SANTA ROSA DE LEON CORTES, TARRAZU, COSTA RICA

NOTES | VIBRANT CITRUS, CANDIED APRICOT, DARK HONEY

Efrain Naranjo has been in and around the coffee-producing industry in Costa Rica since 1964. In 2010, he started the Santa Rosa 1900 wet mill with his son, Gelbert. At Santa Rosa 1900, Efrain and his family process an expanding list of coffee varieties and are working on perfecting multiple processing techniques. 

This particular lot from the Santa Rosa 1900 is from a farm Efrain purchased in 2004 called Finca Macho. Finca Macho is located in a remote area of Leon Cortes and is between 1900 and 1950 meters above sea level. The microclimate in this area is ideal for high-quality coffee production. 

The wet processing operation is overseen by another of Efrain's sons, Kevin. Ripe coffee cherries are rested for 24 hours in a receiving tank before being de-pulped and washed completely. Once washed, the coffee is moved to a separate tank where freshwater is added where a 24-hour fermentation takes place. Finally, the coffee is dried on raised beds (this happens fairly quickly at the Santa Rosa 1900 mill because it is quite windy). 

This coffee boasts an exciting flavor profile with vibrant citrus notes and fruited sweetness we describe as candied apricot. A smooth, dark honey finish balances the brightness of the citrus. This is a coffee from Costa Rica you do not want to miss!

Producer | Efrain Naranjo

Wet Mill | Santa Rosa 1900

Variety | Red Catuai

Process | Double Washed 

Elevation | 1900 - 1950 masl

Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

Brewing Suggestions For Our Coffee At Home

 

Kalita Brewer Recipe 

Start | 16:1 Ratio (25g coffee input 400g coffee output)

Total Brew Time | 3:00

Recipe |

1. Heat kettle up to around 195 F - 205 F

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35

5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/  time: 2:35

6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00

 

V60

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 2:45

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.

5. Let the entire bed go dry before adding second and final pour.

6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).

7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.

8. If done correctly, you should have a mini dome  instead of a flat bed of grounds.

 

Origami Dripper

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 3.00

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.

5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer /  time: 2:35.

6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.

 

Moka Pot  (1cup)

Start | 10:1 Ratio 

Grind | really fine ( as fine as your grinder will go)

Total Brew Time | 3.30

Recipe | 

1. Preheat 150g.

2. Pour water up to water release valve.

3. Put coffee in basket and level (tamp a little).

4. Put basket in water.

5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.

 

More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com