Passport Coffee & Tea

Costa Rican - Tarrazu

  • Costa Rican - Tarrazu
  • Costa Rican - Tarrazu
  •, coffee and tea

Passport Coffee & Tea

Costa Rican - Tarrazu


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.



Growing Altitude

1,200-1,800 meters

Arabica Variety

Caturra, Catuai

Harvest Period


Milling Process

Washed, drum drying


Brown sugar, nutty, floral


Citrus, chocolate, tropical fruit




Bright Acidity