Costa Rica Tarrazú San Román Washed Premium Coffee Bean Growing Conditions, Geography, Climate, and Altitude

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Costa Rica San Ramon Royal Coffee

Country: Costa Rica

Grade: SHB

Altitude: 1700M

Region: Tarrazú region

Roast Level: Medium-dark roast

Processing Method: Washed processing

Varieties: Caturra, Catuai

Processing Mill: San Ramon Processing Mill

Flavor Notes: Berry aroma, caramel, cream, subtle spice

The best coffee from Costa Rica seems to come from small processing mills scattered throughout the main coffee-producing regions, including Tarrazú and the Western Valley. This so-called coffee revolution originated 15 years ago, dramatically changing how roasting experts and importers perceive Costa Rican coffee. Centered around processing mills that collect coffee beans from surrounding small farms for processing, these farms are mostly small communities or family-owned operations that grow coffee on their own small plots or land, with all coffee being processed and dried by a single small processing mill. The quality and flavor of Royal Coffee are quite distinctive, largely thanks to the collaboration between coffee producers and us.

Coffee cultivation in Costa Rica was introduced from Cuba in 1779, with the first coffee exports beginning in 1820. Currently, there are approximately 32,000 coffee farmers, with each farmer's average cultivation area being less than one hectare (10,000㎡). 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 per bag), with domestic annual consumption of 380,000 bags. The average annual consumption per citizen is 5.5kg, which is higher than Japan's consumption of 4kg, while Taiwan's current average consumption is only slightly more than 1kg.

Costa Rica was the first country in Central America to introduce coffee cultivation, boasting a long history and a complete coffee organization system from production to sales. Located in the Central American isthmus with numerous volcanoes, the country enjoys natural advantages of sunlight and fertile land. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with unique characteristics of local microclimate terroir. In terms of both quality and quantity, Costa Rican coffee has consistently received worldwide recognition and is rated as one of the world-class high-quality coffees. Coffee cultivation in Costa Rica has a two-hundred-year history, initially planted on the slopes of Poas and Barva volcanoes in what is now called the Central Valley region. The seven main coffee-producing regions are distributed from northwest to southeast along the inland central plateau.

Factory Name: FrontStreet Coffee

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

Manufacturer Contact: 020-38364473

Shelf Life: 30 days

Net Weight: 227g

Packaging: Bulk packaging

Taste: Mellow and aromatic

Coffee Bean State: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Costa Rica

Coffee Type: Costa Rican coffee

Roast Level: Medium roast

The San Ramon Processing Mill primarily uses the washed processing method and is famous for producing coffee with intense, rich flavors and solid mouthfeel. Coffee cherries are hand-sorted, with coffee farmers removing overripe or unripe cherries before processing begins. A 3-disc Aagaarde pulper is used to remove the skin and pulp, then machines sort the coffee beans into three grades based on density. Grade 1 and 2 beans are fermented separately, while Grade 3 consists of lower-quality beans. The raw 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 randomly soaked in clean water overnight. After processing and roasting, the bittersweet chocolate flavor possesses a rich sweetness reminiscent of butterscotch, blended with subtle wine-like acidity. The aroma is captivating, and the fruity sweetness of the chocolate notes is unforgettable.

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

Flavor Description: Berry aroma, caramel, cream, subtle spice.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473