Since 1928, Manuel Rojas and her sister had the idea Romelia and vision to grow coffee in the Tarrazu region. They have become one of the first families owning plantations of coffee in this now famous region. After seeing the quality of coffee produced with its unique aroma and distinct acidity in these early plantations, the majority of peasants and farmers of the area changed from sugar to coffee crops. Given that the family had no direct descendants Rojas, have sold their farm and a mill at the same Robert. Completely immersed in this passion, Montero has offered assistance and advice on cultivation techniques to farmers of Tarrazu.

Our coffees have the important feature of using a roasting artisan-type, where only the experience and you get a human control the selection of the optimal level of roasting itself. The success of the roaster is in fact the balance that you can not reach between time and temperature, and who better than an experienced hand may be able to do this?

All Arabica plants in the Caribbean and Central America are descended from a plant stolen from De Clieu in Martinique from the garden of King Louis XIV.

 

Guatemala.

 

The cafe 'in this country stands for almost smoky flavor and high acidità.I grains have an aspect not exactly perfect. Usually take their name from the mountain regions where they grow, with the exception of "Maragogipe" which usually grows in flat areas and a coffee bean gigantesco.I 'Costa Ricans have a stronger taste of all the Central American varieties: the flavor is very rich , full-bodied and highly acidic. The best coffee 'comes from the mountains of the Pacific coast.

 

Costa Rica

 

The coffee 'Costa Ricans have a stronger taste of all the Central American varieties: the flavor is very rich, full bodied and highly acidic. The best coffee 'comes from the mountains of the Pacific coast.

 

Mexico

 

The coffee 'Mexicans are rich, full bodied and slightly acidic, with a fragrant aroma. The best qualities are those that grow at high altitude.