The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.


Central American coffees are coming into season and we are starting off with Nicaragua in the Classic profile. This is a great everyday go-to cup of coffee that has baking spice aromatics and a caramel-like sweetness. As the green coffee is very fresh it tends to require more heat in the beginning of the roast to evaporate a slightly higher level of moisture in the beans.


Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Nueva Segovia


The farm & mill where the coffee cherry is grown & processed.

65 small-scale farmers

La Roca is produced by 65 small-scale coffee growers settled in La Cordillera of Dipilto, a Natural Reserve with a beautiful biodiversity of flora and fauna, located very close to the frontier with Honduras. The region is popular for the annual celebration of the Guadalupe Virgin feasts, which they often call the Virgen de la Piedra as she is looking after them in a sacred monument above a big rock in Dipilto. This is where La Roca, got its name from.


The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.


This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile


Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

Bourbon, Caturra, Paca