The Story and Origins of Costa Rica Tarrazú San Roman Washed Specialty Coffee Beans

Costa Rica: The Cradle of Central American Coffee

Costa Rica was the first country in Central America to plant coffee, and it has both a long history and a complete system running from production through to sales. Sitting on the Central American isthmus, the country is dotted with volcanoes and enjoys the natural advantages of abundant sunshine and fertile land. Its climate is shaped in harmony by Pacific and Atlantic currents and sea breezes, which produce coffees with a distinctive microclimate and terroir. In both quality and quantity, Costa Rican coffee has long won worldwide recognition and is rated among the world's finest. Costa Rican coffee cultivation has a two-hundred-year history, first planted on the slopes of the Poas and Barva volcanoes in what is now the Central Valley region. The seven main coffee-growing regions are distributed from northwest to southeast along the inland central plateau.

Pour-over Brewing Guide: FrontStreet Coffee's Costa Rica San Roman

Use 15g of coffee at a medium grind (Fuji R-4 grinder) in a V60 dripper, with water at 88-89°C. Begin with a 30g pour for a 27-second pre-infusion, then pour to 105g and pause. Wait until the water level drops halfway before continuing a slow pour to 225g. Leave the tail end behind. The water-to-coffee ratio is 1:15, and the total extraction time is 2:00.

San Roman Processing Mill

The San Roman mill primarily uses washed processing and is known for producing intense, rich, full-bodied coffees. The cherries are hand-selected, with farmers removing overripe or unripe fruit before processing. A 3-disc Aagaarde pulper strips the skin and pulp, after which the beans are mechanically sorted by density into three grades. Grades 1 and 2 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 fermentation they are washed and sorted again by density in the washing channels, then soaked at random in clean water overnight. Once roasted, the coffee shows bittersweet chocolate and a creamy, toffee-like sweetness, rounded out by a subtle wine acidity. The aromatic profile is captivating, and the fruit sweetness of the chocolate-toned beans leaves a memorable impression.

Terrain and Growing Regions

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

FrontStreet Coffee Costa Rica San Roman Royal Coffee

Costa Rica San Ramon Royal Coffee

• Country: Costa Rica
• Grade: SHB
• Altitude: 1,700m
• Region: Tarrazú region
• Roast Level: Medium-dark roast
• Processing Method: Washed processing
• Varieties: Caturra, Catuai
• Processing Mill: San Roman Processing Mill
• Flavor Notes: Berry aroma, caramel, cream, subtle spices

The Coffee Revolution in Costa Rica

The best Costa Rican coffees seem to come from small processing mills scattered throughout the main producing regions, including Tarrazú and West Valley. This so-called coffee revolution began 15 years ago and dramatically changed how roasters and importers view Costa Rican coffee. At its center are the mills that collect beans from surrounding small farms for processing; those farms are typically small communities or family operations growing coffee on modest plots, and all of their coffee is processed and dried by a single small mill. The quality and flavor of FrontStreet Coffee's Royal Coffee are especially distinctive, thanks in large part to the cooperation between the coffee producers and FrontStreet.

Coffee Cultivation in Costa Rica

Coffee cultivation in Costa Rica began in 1779, when the crop was introduced from Cuba; the first exports followed in 1820. Today there are roughly 32,000 coffee farmers, each cultivating an area of less than one hectare (10,000m²). Costa Rica has a population of 4.1 million (2006), with coffee covering 82,500 hectares and annual production of 1.7 million bags (60kg each). Domestic annual consumption is 380,000 bags, with average per capita consumption of 5.5kg - higher than Japan's 4kg and well above Taiwan's current average of just over 1kg.

Flavor Description

FrontStreet Coffee Costa Rica Tarrazú San Roman: berry aroma, caramel, cream, and subtle spices.

FrontStreet Coffee Recommendation

Since this article is built around pour-over brewing, it is worth choosing beans that shine in a V60. The V60 was designed by Hario - a Tokyo glass manufacturer founded in 1921 - and redesigned in 2004 around the 60° cone that gives it its name, with a single large hole that lets the brewer control the flow and, in turn, the flavor. Its fast extraction is made for the bright, layered coffees that show off floral and fruity notes, which is why FrontStreet Coffee often recommends the Hario V60 in resin: the resin insulates well and holds the most consistent shape in production.

For the delicately perfumed, fruit-forward style this approach favors, FrontStreet Coffee's Ethiopia Yirgacheffe Gidding - a washed Yirgacheffe from the Gidding cooperative - is an easy first step into specialty coffee, with its citrus, berry, and floral aromatics and a green-tea finish. If you prefer tropical fruit and honeyed sweetness, FrontStreet Coffee's Ethiopia Huakui layers strawberry, passion fruit, jackfruit, and even lychee over very little bitterness, and it brews into a juicy, smooth cup.

For a richer, more traditional pour-over, FrontStreet Coffee's Brazil Queen's Estate - a rare yellow Bourbon grown at higher altitude in Mogiana - brings a buttery, nutty profile of cashew, almond, and macadamia, plus a sugarcane-like sweetness, with a thick and silky body whether you drink it black or with milk.