Starting from 1928, Manuel Rojas and his sister Romelia had the idea and vision to cultivate coffee in the Tarrazu region. They became one of the first families to own coffee plantations in this now-famous region. After seeing the quality of coffee produced with its distinctive acidity and unique aroma in these initial plantations, most farmers in the area shifted from sugar to coffee cultivation.
The pure air and crystal-clear waters of Tarrazu were what made Roberto Montero Castro fall in love with the San Marcos de Tarrazu slopes. As the Rojas family did not have direct descendants, they sold the farm and mill to this visionary. Fully devoted to his passion, Montero provided assistance in agricultural techniques and consulting services to the farmers of Tarrazu.
Grown at an altitude over 1500 meters, this excellent coffee variety is distinguished for being aromatic and complete, thanks to the rich volcanic soil and efficient cultivation techniques. A fine coffee, with a rich and floral scent, a sweet and lively flavor, with a superb citrus fragrance enriched with delicious hints of candied orange chocolate. The olfactory and flavor impact is immediate and unparalleled.
Our coffees benefit from an important characteristic: artisan roasting, where only through experience and human control can the optimal roast level be selected. The success of roasting lies in the balance achieved between time and temperature.
Notes on Central American Coffee
All Caribbean and Central American Arabica coffee plants descend from a plant transported to Martinique in 1723 by the French navy officer Gabriel Mathieu de Clieu, who took it from the Royal Botanical Garden in Paris.
Guatemala
The coffees from this country are distinguished by their almost smoky flavor and high acidity. The beans have a not-so-perfect appearance. They usually take the name of the mountainous regions where they grow, except for Maragogype, which generally grows in flat areas and has a gigantic bean.
Costa Rica
Costa Rican coffees have the strongest taste among all Central American varieties: the flavor is very rich, full-bodied, and highly acidic. The best coffees come from the Pacific coast mountains.
Mexico
Mexican coffees are rich, full-bodied, and slightly acidic, with a fragrant aroma. The best quality comes from high-altitude regions.
