Espresso Tasting Set

3x 250g Roasted Coffee Bags

Coffee from Tarrazú, Costa Rica

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

*Washed Process

Tasting notes:

A Washed process to Indulge your senses with the scent of a bold coffee and satisfy your taste with the hints of plum, combined with the rich flavors of honey and freshly roasted almond. 

Roast: Medium/Espresso

Variety: Catuai

Altitude: 1600m

*Black Honey Process

Tasting notes:

A Black Honey process to envelop your senses with a sweet, silky espresso, revealing notes of honeycomb, cherry and cacao nibs finish. 

Roast: Medium/Espresso

Variety: Catuai

Altitude: 1700m

*Natural Process

Tasting notes:

A high altitude grown and slow-dried Natural process that brings a refined, wild energy to your cup. Experience the crisp, forest aroma of juniper, balanced by stone fruits, like the black cherry and a smooth maple syrup finish.

Roast: Medium/Espresso

Variety: Catuai

Altitude: 2100m

Don Miro, Tarrazú (San Marcos) - Traditional Espresso & Golden Honey Espresso

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”.

La Roca, Tarrazú (San Pablo, Leon Cortés) - Fruity Espresso

Felipe Ospina is a scientist and visionary grower who founded La Roca in 2021. Perched at 2,100 meters, it is one of the highest estates in Tarrazú. Felipe’s farm is a "living laboratory," where exotic Ethiopian varieties grow alongside large stretches of preserved native forest.

By blending science with nature, Felipe avoids harsh chemicals, focusing instead on biodiversity and resilient hybrids. He is a perfectionist of the process, overseeing every fermentation at the mill to ensure the thin mountain air translates into a clean, creamy cup.

This microlot is his standout this season. Developed alongside Q-Grader Ricardo Hernandez, this coffee captures the intensity of the peaks. Felipe describes it best: “The 2025 harvest delivers a complexity and fruit-forward intensity that truly reflects the spirit of the high-altitude forest.”