Passport Coffee & Tea
Costa Rican - Tarrazu
Costa Rican - Tarrazu
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In 1928, siblings Manuel and Romelia Rojas were among the first families to plant coffee in Tarrazú. This coffee is harvested from the region near the Palmichal rainforest. It is a great example of the cooperative coffee system at work in terms of fair prices, environmental concerns, and coffee quality.
The rich, volcanic soil and dry cool nights of Costa Rica gives this coffee a smooth taste. Developing a sustainable coffee culture by protecting and improving the environment, maintaining a high-quality, and positive economic impact the community.The soil, climate and altitude of Tarrazú produce coffees that are tremendously distinctive.
Cupping notes: Milk chocolate, citrus, caramel, hints of tropical fruit. Bright acidity, creamy body.
|
Region |
Tarrazu |
|
Growing Altitude |
1,200-1,800 meters |
|
Arabica Variety |
Caturra, Catuai |
|
Harvest Period |
December-March |
|
Milling Process |
Washed, drum drying |
|
Aroma |
Brown sugar, nutty, floral |
|
Flavor |
Citrus, chocolate, tropical fruit |
|
Body |
Round |
|
Acidity |
Bright Acidity |
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One of my favorites. Always turns out delicious- French Press, auto drip or as espresso. I like the consistency of the product and the fast shipping.
I had been a French roast drinker, but my wife loves Costa Rican coffee, so we switched to this roast about a year and a half ago. We brew in a French press, and that extractions makes the citrus and chocolate absolutely SING!
When I visited Costa Rica, I loved their coffee. Upon my return to the USA, I came across Passport Coffee and Tea. I was delighted that they sold Costa Rican coffee. It had a smooth taste and goes well with all foods. This past Christmas, I gave my friends Costa Rican coffee as gifts. All loved it. Thank you Passport Coffee and Tea!
