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

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, For professional barista discussions, follow Coffee Workshop (WeChat official account: cafe_style). Costa Rica was the first country in Central America to introduce coffee cultivation, boasting a long history and a comprehensive system from production to sales. Located in the Central American isthmus, the country is dotted with volcanoes and possesses natural advantages of sunshine and fertile land.

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

Costa Rica: The Cradle of Central American Coffee

Costa Rica is the first country in Central America where coffee was introduced for cultivation, boasting a long history and a comprehensive system from production to sales. Located in the Central American isthmus, the country features numerous volcanoes and possesses natural advantages of sunshine and fertile land. The climate is harmoniously influenced by Pacific and Atlantic ocean currents and sea breezes, producing coffees with distinctive local microclimate and terroir characteristics. In both quality and quantity, Costa Rican coffee has consistently received worldwide recognition and is rated as one of the world's high-quality coffees. Costa Rican coffee cultivation 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.

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

15g of coffee, medium grind (Fuji R-4 grinder), V60 dripper, water temperature 88-89°C. First infusion with 30g water for 27 seconds pre-infusion, then pour to 105g and pause. Wait until the water level drops halfway before continuing to pour slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

San Roman Processing Mill

The San Roman processing mill primarily uses washed processing methods and is renowned for producing intense, rich, and full-bodied coffees. Coffee cherries undergo hand-selection, with farmers removing overripe or unripe cherries before processing. Using a 3-disc Aagaarde pulper to remove skin and pulp, the beans are then mechanically sorted by density into three grades. Grade 1 and 2 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 again sorted by density in the washing channels. They are then randomly soaked in clean water overnight. The processed coffee, after roasting, reveals bittersweet chocolate flavors with a creamy, toffee-like sweetness, complemented by subtle wine acidity. The aromatic profile is captivating, with the fruit sweetness of chocolate beans leaving a memorable impression.

Terrain and Growing Regions

Costa Rica's volcanic terrain provides fertile volcanic ash, moderate temperatures, and stable, abundant rainfall—all factors contributing to coffee becoming 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: 1700m
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 seemingly come from small processing mills scattered throughout the main coffee-producing regions, including Tarrazú and West Valley. This so-called coffee revolution began 15 years ago, dramatically changing how roasting experts and importers view Costa Rican coffee. Centered around processing mills that collect coffee beans from surrounding small farms for processing, these farms are typically small communities or family-owned operations growing coffee on their small plots of land. All of this coffee is processed and dried by a single small processing mill. The quality and flavor of FrontStreet Coffee's Royal Coffee are particularly unique, largely thanks to the cooperation between coffee producers and ourselves.

Coffee Cultivation in Costa Rica

Coffee cultivation in Costa Rica began in 1779 when it was introduced from Cuba, with the first exports occurring in 1820. Currently, there are approximately 32,000 coffee farmers, with each cultivating an area of less than one hectare (10,000m²). Costa Rica has a population of 4.1 million (2006), with coffee cultivation 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 significantly more than Taiwan's current average of just over 1kg.