Costa Rica Tarrazú San Román Washed Specialty Coffee Beans: Flavor Profile, Texture, and Aroma Description

For professional barista communication, please follow Coffee Workshop (WeChat public account: cafe_style)

Product Information

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)
Address: Yandun Road, Dongshankou, Yuexiu District, Guangzhou
Contact: 020-38364473
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste: Aromatic and mellow
Coffee Bean State: Roasted beans
Sugar Content: Sugar-free
Origin: Costa Rica
Coffee Type: Costa Rican coffee
Roast Level: Medium roast

Costa Rica San Ramon Royal Coffee

Country: Costa Rica
Grade: SHB
Altitude: 1700M
Region: Tarrazú region
Roast Level: Medium-dark roast
Processing Method: Washed
Varieties: Caturra, Catuai
Processing Plant: San Ramon Processing Plant
Flavor: Berry aroma, caramel, cream, subtle spices

The best Costa Rican coffee appears to come from small processing plants scattered throughout the main coffee-growing regions, including Tarrazú and the Western Valley. This so-called coffee revolution originated 15 years ago, dramatically changing how roasting experts and importers view Costa Rican coffee. Centered around processing plants that collect coffee beans from surrounding small farms for processing, these farms are mostly small communities or family-run operations that grow coffee on their own small farms or land, with all coffee being processed and dried by a single small processing plant.

The quality and flavor of Royal Coffee are quite distinctive, largely thanks to the cooperation between coffee producers and us. The San Ramon Processing Plant primarily uses washed processing methods and is known for coffee with intense, rich flavors and solid mouthfeel. Coffee cherries are hand-sorted, with overripe or unripe cherries removed by coffee farmers before processing. A 3-disc aagaarde depulper is used to remove the skin and pulp, then machines separate the beans by density into three grades. Grade 1 and 2 green beans are fermented separately, while Grade 3 consists of lower quality beans.

The green beans are fermented in a cool place for about 24-36 hours. After fermentation, the beans are washed and sorted again by density in the washing channels. Then the beans are randomly soaked in clean water overnight. After processing and roasting, the bittersweet chocolate flavor is as substantial and sweet as toffee, blending with subtle wine-like acidity. The aroma is captivating, and the fruity sweetness of the chocolate beans is unforgettable.

Coffee cultivation in Costa Rica began in 1779 when it was introduced from Cuba, with the first coffee exports occurring in 1820. Currently, there are about 32,000 coffee farmers, with each farmer cultivating an average area of less than one hectare (10,000㎡). Costa Rica has a population of 4.1 million (2006), with coffee cultivation covering 82,500 hectares. Annual production reaches 1.7 million bags (60kg per bag), with domestic consumption at 380,000 bags annually. The average per capita consumption is 5.5kg per year, higher than Japan (4kg consumption), while Taiwan's average is only slightly above 1kg.

Costa Rica was the first country in Central America to cultivate coffee, with a long history and a complete system from production to sales. Located in the Central American isthmus, the country has numerous volcanoes and natural advantages of sunshine and fertile land. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with characteristics of local microclimate terroir. In terms of both quality and quantity, Costa Rican coffee has always been recognized worldwide and is rated as one of the world-class high-quality coffees.

Coffee cultivation in Costa Rica has a two-hundred-year history, originally planted on the slopes of the Poas and Barva volcanoes in what is today called the Central Valley region. The seven main coffee-growing regions are distributed from northwest to southeast along the inland central plateau.

The fertile volcanic ash, mild and suitable temperatures, and stable abundant rainfall of Costa Rica's volcanic terrain are all factors that make coffee one of the country's main agricultural products. The seven major growing regions are: Tarrazú, Tres Rios, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

Flavor Description

Berry aroma, caramel, cream, subtle spices.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473