San Rocka | Costa Rica
250g
LE 800.00
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San Rocka | Costa Rica
LE 800.00
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A shimmering spectrum of high-altitude complexity. This Anaerobic Natural lot opens with a crisp citrus brightness and apple clarity that transitions into a velvety chocolate and brown sugar sweetness, leaving a signature essence of pine and hazelnut that resonates with refined purity.
The Story
San Rocka is produced by scientist and experienced grower Felipe Ospina at La Rocka, one of the highest coffee states in San Pablo de Tarrazu at 2,110 meters. This 8-hectare farm is a low-density plantation dedicated to forest preservation. This H16 micro-lot was carefully fermented under Felipe’s supervision at the La Candelilla wet mill, resulting in a cup celebrated for its intense cleanliness and layered intensity.
The Profile
A structured and multi-layered cup characterized by extreme elevation and precise fermentation.
• Primary Notes: Crisp Apple, Citrus Fruit, and Brown Sugar.
• The Finish: Nuanced layers of Hazelnut, Dried Fruits, and a unique, lingering pine essence.
Technical Details
- Origin - San Pablo Tarrazu
- Elevation - 2110 MASL
- Variety - Catuai
- Process - Natural Anaerobic
- Roast Level - Medium
The Ritual
LA ROCKA H16 is specifically curated for a sophisticated espresso experience or as a rich, fruit-forward base for milk-based drinks.
• Modern Espresso: We recommend a 1:2 ratio (e.g., 18g in, 36g out) in 27–30 seconds. This extraction concentrates the brown sugar sweetness and highlights the crisp apple acidity for a vibrant, syrupy shot.
• Milk-Based (Cortado/Flat White): The high-altitude density and hazelnut notes cut through milk beautifully, creating a creamy profile that tastes of toasted nuts and sweet dried fruits.
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