Country: Costa Rica
Varietal: Caturra and Catuai
Altitude: 1,300 - 1,800 MASL
Cupping Notes: Macadamia, Red Apple, Sugarcane, Caramel
Description: Tarrazú Don Roberto is a regional blend that’s created each year by the exporter Ceca. They work with thousands of farmers around Tarrazú—many of whom produce fewer than 10 bags per crop—to produce a consistent cup profile that’s a customer favorite: creamy and sweet, with notes of Caramel, Sugarcane, Red Apple, and Macadamia Nuts.
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 Rojases eventually sold their farm and mill to Roberto Montero Castro—the coffee pioneer this coffee is named in memory of.
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 peasant farmers of Tarrazú.
The mill is now called Palmichal, after being purchased by the Neumann Kaffee Gruppe in 1994.
The soil, climate and altitude of Tarrazú produce coffees that are tremendously distinctive, and Tarrazú Don Roberto consistently embodies this.