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

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 mills scattered through the main growing regions, Tarrazú and the Western Valley among them. This so-called coffee revolution began 15 years ago and dramatically changed how roasting experts and importers view Costa Rican coffee. At its center are mills that collect beans from surrounding small farms for processing - farms that are mostly small communities or family operations growing coffee on their own land - with all the coffee processed and dried at a single small mill. The quality and flavor of these lots are exceptionally distinctive, thanks in large part to the collaboration between coffee producers and our team.

Coffee Cultivation in Costa Rica

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

Costa Rica was the first country in Central America to introduce coffee cultivation, with a long history and a complete system from production to sales. Sitting on the Central American isthmus and dotted with volcanoes, it enjoys the natural advantages of sunshine and fertile land. Pacific and Atlantic currents and sea breezes temper the climate, producing coffee with the distinctive character of local microclimates. In both quality and quantity, Costa Rican coffee has consistently earned worldwide recognition and is rated among the world's finest. Coffee has a two-hundred-year history here, first planted on the slopes of the Poas and Barva volcanoes in what is today the Central Valley. The seven main growing regions are distributed northwest to southeast along the inland Central Plateau.

Product Information

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

Country: Costa Rica

Grade: SHB

Altitude: 1700M

Region: Tarrazu Region

Roast Degree: Medium-dark roast

Processing Method: Washed processing

The San Roman mill mainly uses the washed method and is renowned for producing coffee with intense, rich flavors and a solid mouthfeel. Cherries are sorted by hand, with farmers removing overripe or unripe fruit before processing. A 3-disc Aagaarde pulper removes the skin and pulp, and the beans are then sorted by density into three grades. Grade 1 and 2 green beans are fermented separately, while grade 3 holds 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 soaked in clean water overnight. After processing and roasting, the bittersweet chocolate flavor carries a rich sweetness reminiscent of cream candy, blended with subtle wine-like acidity. The aroma is intoxicating, and the chocolatey fruit sweetness is unforgettable.

Costa Rica's volcanic terrain provides fertile volcanic ash, mild and suitable temperatures, and stable, abundant rainfall - all factors that made 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.

FrontStreet Coffee Recommendation

Washed coffees like this one shine when the process is used to protect clarity and aromatics. FrontStreet Coffee's Yirgacheffe Guddina Cooperative is a fine example: from Guddina village, where smallholders send their cherries to a shared processing team with deep experience, the washed method brings out jasmine florals and bright citrus acidity, and a light-to-medium roast reveals green-tea and honey notes. It is at home as pour-over, cold brew, or espresso.

Another standout washed bean is FrontStreet Coffee Kenya Cherry Tomato, from Kenya's Sika region at 1,550-1,750 meters and grown from SL28 and SL34. Its K72 double-wash fermentation - washing, soaking, washing again, and soaking once more - delivers a full, juicy body with cherry tomato, sour plum, snow pear, and black plum, bright and solid acidity, and a clean, sweet finish. If you want the classic, balanced, low-acid washed profile that has made Blue Mountain famous, FrontStreet Coffee Jamaica Blue Mountain No. 1 is the reference point: washed processing keeps its aroma rich and its cup even, showing hazelnut, cream, chocolate, and caramel with no single note dominating.