The Santa Rosa farm and micro-mill sits atop a mountain at 1900 meters above sea level overlooking Costa Rica’s renowned Tarrazú growing region. Historically managed by father and son duo Efrain and Herberth Naranjo, more recently Efrain’s youngest son Kevin joined the team as wet mill manager.

In 2009 Efraín and Herberth built this micro-mill, located in the region of San José de León Cortes. Santa Rosa 1900 is named in honor of Santa Rosa, the local town, and 1900, the elevation of the farm and micro-mill.

Coffee at Santa Rosa is dried on terraced drying beds and patios scattered throughout the steeply sloping property. In 2017 the Naranjos added a dry mill to their operation, giving them quality oversight through the final stage in preparing the coffee for export. The Naranjo family has started experimenting with different processing methods, all of which involve keeping the day's harvest in cherry overnight before depulping the next morning.