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Highland Forest - CR Natural

Highland Forest - CR Natural

★★★★★ (4)
Dhs. 78.00 AED
Dhs. 78.00 AED
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Shipping calculated at checkout.
  • Natural Process
  • Medium Filter Roast
  • Tasting notes of dried apricot, pine, brown sugar
  • SCA 85-86
  • Grown at 2100 m.s.a.l
Weight
Type
  • Artisanal
  • Sustainable
  • Traditional

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● Roasted in small batches. We ship degassed coffee when possible; otherwise, please allow rest time.

● Delivery in 2-3 days. Sat, Sun & Holidays may add 1 extra day.

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Taste Profile

Sweetness
Acidity
Fermentation
Roast Level

Details

Coffee from Tarrazú, Costa Rica

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

Tasting notes:

A shade-dried Natural process that brings a refined, wild energy to your cup. Experience the crisp, forest aroma of highland pine, perfectly balanced by stone fruits, like the sweet warmth of dried apricot and a smooth brown sugar finish.

SCA: 85-86

Roast: Medium/Filter

Variety: Catuai

Altitude: 2100m

Farm

La Rocka, Tarrazú (San Pablo, Leon Cortéz)

Felipe Ospina is a scientist and visionary grower who founded La Rocka 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.

The Highland Forest lot 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.”

  • Franklin Castillo

    San Antonio Farm

  • Jute Sacks

    Green Beans

  • Roilyn Monge

    Don Miro Farm

  • Coffee Processing

    Natural Process

  • Oscar Porras

    Eco-Café Farm

  • Coffee Processing

    Honey Process

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Natural Process

A great cup begins with a seed. After two years of growing on the coffee tree, the ripe cherries are handpicked.

The whole cherries are sun-dried or shade-dried with the fruit still intact, allowing the sugars in the cherry to gradually transfer into the bean, creating sweet, fruit-forward flavor.

The beans are rested, milled, and shipped.

Small-batch Roasting

We roast in small batches to bring out better flavor and ensure your coffee arrives fresh.

Smaller batches allow us to fine-tune the roast curve, adjusting heat and timing with precision so each bean develops its natural sweetness and aroma.

Eco-friendly Packaging

Our coffee now comes in fully compostable bags (just remove the non-compostable stickers).

Compostable in industrial facilities, breaking down into natural, non-toxic components.

Even in the environment, they decompose much faster than conventional plastic.

Small deliveries arrive in plantable seed-paper bags and bigger deliveries arrive in recyclable kraft boxes.