An Introduction to Costa Rica Tarrazú San Roman Washed Specialty Coffee Beans: Varieties, Cultivation, and Market Prices

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Coffee Profile

Varieties: Caturra, Catuai

Processing Plant: San Roman Processing Plant

Flavor: Berry aroma, caramel, cream, subtle spices

Costa Rica's Coffee Revolution

The best coffee from Costa Rica seems to come from small processing plants scattered throughout the main coffee-growing regions, including Tarrazu and the Western Valley. This so-called coffee revolution began 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, growing 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 exceptionally distinctive, largely thanks to the collaboration between coffee producers and our team.

Coffee Cultivation in Costa Rica

Coffee cultivation in Costa Rica was introduced from Cuba in 1779, with the first coffee exports beginning in 1820. Today, there are approximately 32,000 coffee farmers, with an average cultivation area of less than one hectare (10,000 square meters) per farmer. Costa Rica has a population of 4.1 million (as of 2006), with coffee cultivation covering 82,500 hectares. The annual production is 1.7 million bags (60kg each), with domestic annual consumption of 380,000 bags. The average per capita annual consumption is 5.5kg, higher than Japan (4kg consumption), while Taiwan's current average is only slightly above 1kg.

Costa Rica was the first country in Central America to introduce coffee cultivation, boasting a long history and a complete organizational system from production to sales. Located in the Central American isthmus, the country is dotted with volcanoes and enjoys natural advantages of sunshine and fertile land. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with the distinctive characteristics of local microclimate terroir. In both quality and quantity, Costa Rican coffee has consistently received world recognition and is rated as one of the world's high-quality coffees. Coffee cultivation in Costa Rica has a two-hundred-year history, originally planted on the slopes of 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.

Product Information

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)

Address: Yandun Road, Dongshankou, Yuexiu District, Guangzhou City

Contact: 020-38364473

Shelf Life: 30 days

Net Weight: 227g

Packaging: Bulk

Taste: Mellow and aromatic

Roast Level: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Costa Rica

Coffee Type: Costa Rican coffee

Roast Degree: Medium roast

San Roman Processing Plant Royal Coffee

Country: Costa Rica

Grade: SHB

Altitude: 1700M

Region: Tarrazu Region

Roast Degree: Medium-dark roast

Processing Method: Washed processing

The San Roman Processing Plant primarily uses washed processing methods and is renowned for producing coffee with intense, rich flavors and solid mouthfeel. Coffee cherries undergo hand-selection, with farmers removing overripe or unripe cherries before processing. Using a 3-disc aagaarde pulping machine to remove skin and pulp, the beans are then sorted 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 ferment in a cool place for about 24-36 hours, after which they are washed and sorted again by density in the washing channels. The beans are then randomly soaked in clean water overnight. After processing and roasting, the bittersweet chocolate flavor possesses a rich sweetness reminiscent of cream candy, blending with subtle wine-like acidity. The aroma is intoxicating, and the fruity sweetness of the chocolate beans is unforgettable.

Costa Rica's volcanic terrain provides fertile volcanic ash, mild and suitable temperatures, and stable, abundant rainfall—all factors contributing to coffee becoming one of the country's main agricultural products. The seven major growing regions are: Tarrazu, 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