Olfactory - Costa Rica
Brought to you by Dog and Hat!
Origin
Don Roberto’s farm near San Marcos in the Tarrazu region of Costa Rica
Variety
Caturra
Processing
Washed
Altitude
1500 - 1800 masl
Roast Profile
Omni-Roast
Tasting Notes
Notes of Peach, Honey and Chamomile
Coffee Facts
SCA Score - 84
In 1928, brother and sister Manuel and Romelia Rojas were among the first families to plant coffee in Tarrazú. After experiencing the quality of the Rojas’ coffee, and its distinctive acidity and aroma, the majority of the farmers in the area also changed their crops from sugar to coffee.
Having no immediate relatives, the Rojas family eventually sold their farm and mill to Roberto Montero Castro.
Don Roberto fell in love with the pure air, crystal waters and breath-taking slopes of San Marcos de Tarrazú. He completely dedicated himself to his passion for coffee and was known for offering consultative services and assistance in farming techniques to the other farmers of Tarrazú.
The soil, climate and altitude of Tarrazú produce coffees that are tremendously distinctive, and Tarrazú Don Roberto consistently embodies this.
