Here to brighten your day, it's time to welcome back Macho from Costa Rica. Coming to you from the masters of honey processing, the father-son duo Efrain “Macho” and Kevin Naranjo and their Santa Rosa 1900 micromill, this "Reposado (rested) Yellow Honey" process is their signature style. Silky smooth with pronounced sweetness, the cherries are kept (rested) in tanks for 2-3 days before being de-mucilaged and dried, resulting in enhanced flavour and texture. All the micro-lots produced at Santa Rosa 1900 are dried on raised beds. Kevin and his team have noticed that lots will dry at different speeds because of the shade from tall trees planted down the valley. Based on their in-depth knowledge of the variance within every inch of their mill, they carefully choose which lots will be dried where and adjust their protocols accordingly.