OCTOBER HIGHLIGHT: MACHO RESTED YELLOW HONEY 

  • November 08, 2022
OCTOBER HIGHLIGHT: MACHO RESTED YELLOW HONEY 
OCTOBER HIGHLIGHT: MACHO RESTED YELLOW HONEY 

We’re starting something new tabbed October Highlight. As part of International Coffee Day, we’ll select a unique lot each year to shine a light on producers, relationships and note-worthy developments in our supply chain.

Since our start in 2008, Costa Rica was a big focus for us. Working closely with exporters Exclusive Coffees for over ten years, we’ve used coffees from micro-mills wideness this supply uniting in everything – from Red Brick to tiny, special process micro-lots. Over the years, some of these coffees have wilt synonymous with our offering, and we squint forward to having them when year on year.

A view of Finca Macho from the Santa Rosa Micromill.

NOTES FROM JAMIE, OUR GREEN BUYER, ON WHAT MAKES COSTA RICAN COFFEE PRODUCTION UNIQUE

Costa Rica is a uniquely ripened coffee culture in Central America. Paved roads make movement much easier, and most of the producers we visited were middle-class entrepreneurs running a family business. Here are a few other things that make coffee production here stand out.

  • The prevalence of honey-processed coffee is due to laws on reintroducing coffee wastewater to the water table. Most coffees are mechanically de-mucilaged and then simply not washed with uneaten water. Some producers with wangle to increasingly water/rights and equipment can produce fully washed coffees. Examples of these in this year’s offering would be El Dama from Los Cuarteles.
  • The “colour” of a honey process is NOT ONLY well-nigh how much fruit is left on, but a mix of factors that create a variegated microbial mix, causing golden, red, or woebegone colouring on the parchment and respective to increasingly funky-fruity flavours. White honey is simply de-mucilaged coffee that dries clean.
  • Most micro-millers in Costa Rica unquestionably have their own dry milling equipment and mechanical dryers. Many of them hull (but not sort) their coffee so it can just be transported in its lighter, greener form and sorted surpassing export.
Adjustable chutes on the depulping machinery at Santa Rosa 1900, painted in memorable and cheerful colours.

MACHO RESTED YELLOW HONEY

A Square Mile classic, most of you are familiar with the succulent honey-processed coffees produced by Efrain “Macho” Naranjo, his son Kevin and their Santa Rosa 1900 Micro-Mill. We’ve been purchasing coffee from them for as long as we can remember, making it the perfect coffee to full-length as our first October Highlight.

Some of you might moreover remember last year’s International Coffee Day showcase from one of Macho’s farms, Evangelista. Processed in a trendy style known as “cherry rested”, where cherries are rested in tanks for 2-3 days surpassing stuff de-mucilaged, then dried. The uneaten rest allows for a carbonic maceration effect, amplifying the tartaric venom while developing a increasingly grapey-winey flavour in the cup. And this year, we selected a rested yellow honey lot grown on the sublet named without its owner, Macho. Elegant and sweet like nectar, there are a million reasons to gloat this rewarding and archetype coffee!

Kevin Naranjo explains SR 1900’s modular drying bed system. They stack table-like beds onto the poles on the hill to dry coffee, monitoring each individual ~ 1m x 1m bed as its own “drying profile”.

Over the last few years, we’ve seen Kevin take over the management of the mill as well as their 4 family farms. Having worked for a short time as a barista, and like other unconfined producers, Kevin cups all of his coffee and knows the profiles from variegated parts of each sublet very well. And with his know-how and a keen eye for detail and precision, Santa Rosa 1900’s drying protocols are exemplary.

INTERESTING FACT:

Kevin and his team have noticed that plane within an zone smaller than the size of a football pitch, lots will dry at variegated speeds considering part of the plot gets intermittent shade from tall trees planted lanugo the valley while others get uncontrived sunlight all day. They’ve plane noticed differences within the same table (about 1×1 metres) and adjusted their protocol accordingly. Based on their in-depth knowledge of the variance within plane this tiny area, they thoughtfully segregate which lots will be zestless where and retread the number of times the coffee is turned so the coffee dries evenly.

The post OCTOBER HIGHLIGHT: MACHO RESTED YELLOW HONEY appeared first on Square Mile Coffee.

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