You can enjoy the fruity bonbon chocolate flavor and the medium-bodied wine feeling that you can feel from the fermentation of natural refining . The aftertaste has a Costa Rican nut flavor, but also a hint of pepper spiciness. It has a texture like maple syrup. Please try once.

You can enjoy  the fruity bonbon chocolate flavor and the medium-bodied winey feel from the natural process fermentation. It also has the nutty flavor of Costa Rica, with a slight peppery spiciness. This Villalobos variety, with a texture like maple syrup, is worth a try.

 COSTARICA / La Rocka Coffee State Tarrazu Costa Rica La Rocka Farm
Country: Costa Rica　
Region: San Pablo, Tarazzu
Farm: La Rocka
Variety: Villalobos
Process: Anaerobic Natural
The production area is San Pablo, the highest altitude area at 2100m in the Tarazzu region, which is famous for its specialty coffee production, where African-origin plants and virgin forests cover, and where a lot of untouched nature remains.

On the way to The Plantation, Rocks Over 10 Meters High Are Scattered Around, Which Is Why La Rocka (The Rock) Became A Symbol And The Origin Of The Plantation'S Name.
La Rocka Is Run By Ruddy Asofeifa And Felipe Ospina, Whose Combined Experience And Skills Enable Them to produce high quality lots.

Rudy is a Cup of Excellence award-winning producer, his son R. Alonso is a Q grader and Q process certified, and the family is able to handle everything from cultivation to quality control. Felipe is a Q process instructor and producer himself, and Has been delivering excellent quality Costa Rican coffee to us every year.

The first lot of coffee to be harvested in 2020 will be produced in three different processes: washed, honey, and natural. All fermentation methods are anaerobic (anaerobic), and the coffee is processed through two or three beverages.

La Rocka

A Japanese specialty coffee roastery with colorful fruity flavors.

桜梅桃李のような、フレーバーが光るカラフルなコーヒーをお届けするスペシャルティコーヒー専門店。

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La Rocka

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