Standing at an exceptional altitude of 2100 meters, La Roca is one of Costa Rica's highest farms and is overseen by Felipe Ospina, an ecologist, and coffee processing scientist. Mostly African coffee varieties have been planted in low-density that prevents the soil being depleted and minimises the water required. 2022 was La Rocka's inaugural harvest, and already, coffees are consistently scoring above 87 points!  

This lot is comprised of the Marsellesa, a dwarf variety known for its good cup quality and high resistance to leaf rust. Processed using the natural method, whole ripe cherries are picked and dried on raised beds in the sun. The result is a complex, sweet, and fruity coffee with a syrupy mouthfeel.