Spring Forward - Barrel Aged Coffee

Tiramisu, Apricot, Piloncillo We used our Ethiopian Washed, Santa Rosa, as the base for this release, known for its fruit-forward profile and layered sweetness. For Spring Forward, we rested the green coffee in freshly emptied whiskey barrels for 96 hours, closely monitoring moisture to keep the integrity of the coffee intact. The barrel adds subtle notes of oak, light whiskey sweetness, and a rounder body without overpowering the origin. Roasted to highlight both the coffee and the process, the cup brings together bright fruit, soft chocolate, and a smooth, slightly boozy finish. Producer: Efraín Naranjo Naranjo Farm: Macho Region: Tarrazú Micro Region: León Cortés Process: Washed Elevation: 1900 masl Variety: Catuai Source Santa Rosa Micro Mill has been operating since 2010 and sits high on a mountaintop in León Cortés. In its early days, strong winds damaged the drying beds, showing just how exposed and challenging this environment can be. Today, those same winds, along with the high elevation and steady rainfall, help shape coffees that are clean, structured, and full of clarity. Story The Macho farm is run by Efraín Naranjo Naranjo, part of a family deeply rooted in coffee production in Tarrazú. The farm’s sandy soils, high humidity, and abundant rainfall create ideal conditions for growing great coffees, while the mature 13-year-old trees bring depth and consistency to each harvest. With this barrel-aged release, we’re honoring that foundation while exploring a new expression of the coffee. It’s a collaboration between origin and process, where the story of Costa Rica meets a bit of experimentation back at the roastery.