Tarrazu Costa Rica

Tarrazu Costa Rica

Process: Washed
Variety: Caturra & Catuai
Altitude: 4,200-5,900
Tasting Notes: Perfectly Balanced, Clean, Bright
 

Beginning in 1928, Manuel Rojas and his sister Romelia had visions of growing coffee in the Tarrazú region. They became one of the first families to plant coffee in this famous region. The pure air and crystal clear waters of Tarrazú are what made Roberto Montero Castro fall in love with the slopes of San Marcos de Tarrazú and take over the farm. Completely dedicated to this passion, Montero actually offered assistance in farming techniques and consultative services to the peasant farmers of Tarrazú. Blessed with just the right amount of tropical acidity, the soil of Tarrazú produces a coffee of tremendously unique quality. Grown at no less than 4200 feet with brilliant acidity, a full body and rich aroma.

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