The "La Rosa" is part of the Federation of Coffee Cooperatives, uniting independent growers. The coffee comes from a series of farms located on the upper slopes of the mountains in the Naranjo region. Grown at an elevation of 1100-1300 meters (3600-4200 feet). The beans are uniformly harvested and sun-dried in parchment to a moisture content of 12-14 percent. The rich soil and pure mountain spring water provide an ideal growing environment for lush trees and bountiful harvests.

The aroma is mellow, with hints of chocolate, nuts, floral and citrus. Medium-deep body which is smooth and creamy and has a hint of nuttiness. Sweet lemon acidity, not sharp but pleasantly light and well balanced. The finish is well rounded with smooth creaminess lasting for several minutes. Target verge of second crack and the roast should appear medium in color, a City ++, no oil.