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Specialty coffee in Dubai. Coffee in the UAE.

Coffee from Tarrazú, Costa Rica

Relatively heavy body with a complex cup profile and exquisite aroma.

*Supernatural Process

Tasting notes:

A sun-dried Supernatural process gives you a pleasant citric acidity with winey tasting notes of raisin, filling in with plum and hints of lemongrass for a velvety mouthfeel.

SCA: 86-87

Roast: Medium/Filter

Variety: Catuai

Altitude: 1750m

*Natural Process

Tasting notes:

A sun-dried Natural process delights you with citric acidity and a vibrant spark in your mouth. Experience the burst of cherry, complemented by honey's sweetness and the rich undertones of chocolate. 

SCA: 85-86

Roast: Medium/Filter

Variety: Catuai

Altitude: 1600m

*Black Honey Process

Tasting notes:

A Black Honey process where citric acidity sparks your taste and notes of toasted caramel and cane sugar fill your palate. Cocoa adds a harmonious touch.

SCA: 85-86

Roast: Medium/Filter

Variety: Catuai

Altitude: 1700m

*Wood Coffee Brush included on your first order*

Custom Grind? No Problem! If your favorite grind isn't on the list, just request it in the Cart Notes at checkout.

San Antonio, Tarrazú (Santa María, Dota) - Berry Velvet

Franklin Castillo has been harvesting coffee for more than 40 years in the area of Tarrazú. He grew up in the middle of the coffee farms and also learned the tradition of his family.​

He sees coffee as a way of living and he loves seeing the coffee trees dressed with flowers during March-April (blooming season). You can see Franklin planting fruit trees to avoid the use of nematicides or other harmful chemicals, taking long walks in nature, and drinking up to 5 cups of coffee per day.

The Berry Velvet is his favorite and he says “it tastes sour and fruity on the palate and has a rich flavor that leaves me with what I need to start the day, I couldn’t imagine my days without coffee”.

Don Miro, Tarrazú (San Marcos) - Fruity Chocolate & Sweet Caramel

Roilyn Monge is the fourth generation of his family harvesting coffee in Tarrazú. After leaving town to embark on a different career, Roilyn returned to the field to do what he loves and has been doing since he was 6 years old. 

He is satisfied when he knows that there is a person in another part of the world enjoying his hard and beloved production and to welcome visitors at the farm and show them his lifestyle and the science behind harvesting.

The sweet caramel is his favorite and he describes it as “it is very sweet and has an exquisite aroma, with notes of chocolate and caramel, very intense for the daily coffee that I need and I drink it 4 times a day”.