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Passport Coffee & Tea

Costa Rican - Tarrazu

  •, coffee and tea
  •, coffee and tea
  •, coffee and tea
  •, coffee and tea

Passport Coffee & Tea

Costa Rican - Tarrazu


In 1928, brother and sister Manuel and Romelia Rojas were among the first families to plant coffee in Tarrazú. From the region near the Palmichal rainforest comes this Costa Rica Tarazu. 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, topical fruit




Lively acidity

  • California Prop 65 ⚠ Warning
For more information about acrylamide and Proposition 65, please visit