|Region of origin
||Sourced primarily from the San Marcos, San Pablo and Frailes de Tarrazú|
||9°39’7.07″N / 84° 0’56.95″W|
||from 1,400 to 2,000 m above sea level|
|Average annual rainfall
||2,000 mm per year and m2|
||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.