Country Costa Rica
Region of origin
Sourced primarily from the San Marcos, San Pablo and Frailes de Tarrazú
Location (lat/lon)
9°39’7.07″N / 84° 0’56.95″W
Altitude range
from 1,400 to 2,000 m above sea level
Average annual rainfall
2,000 mm per year and m2
Harvest Period
normally from January through March
Average annual production
Taste characteristics Coffee with good body, powerful and rich flavor and an intense and full aroma; sharp acidity
Visual characteristics Even, close bean cut
Coffee type Arabica, washed, machine-dried
Special varieties or types
Screen size 75% over screen 17


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. Soon after seeing the quality of the coffee produced and its distinct acidity and aroma, the majority of peasants and farmers changed crops from sugar to coffee.

The pure air and crystal clear waters of Tarrazú are what made Roberto Montero Castro fall in love with the slopes San Marcos de Tarrazú. Given that the Rojas family had no immediate descendants, they sold their farm and mill to this visionary. 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. On these soils Don Roberto Tarrazú was born, grown at no less than 4,200 feet (1,400 m) with brilliant acidity, a full body and rich aroma.