Costa Rica Tarrazú San Román Washed Specialty Coffee Bean Varieties, Brand Recommendations, and Estates

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In Costa Rica, coffee cultivation is considered a prestigious profession. Coffee farmers hold a highly respected status in Costa Rican society. In 1897, citizens of the capital witnessed the inauguration of the National Theater, donated by wealthy coffee merchants. Coffee wealth brought stability to Costa Rica's politics, economy, and democracy - a rarity among Central American nations. Additionally, Costa Rica has enacted laws permitting only Arabica cultivation, making Robusta beans "prohibited" within its borders - a unique initiative in the world.

Production and Varieties

Costa Rica's annual production is relatively modest, approximately 110,000 tons, ranking seventh in Central and South America. The country primarily cultivates newer coffee varieties such as Caturra, Catuai, and Mundo Novo, while ancient Bourbon and Typica varieties are less common. Several local mutations have also developed, the most famous being the Bourbon mutation Villa Sarchi, known for its elegant flavor profile. Brazil has also introduced and cultivated this variety, which has won awards. Furthermore, Costa Rican research institutions have relentlessly worked on improving the hybrid Catimor, attempting to reduce the Robusta bean lineage while enhancing the Arabica flavor characteristics. In recent years, these improved varieties have been exported to Asia for trial cultivation.

Premium Growing Regions

The country's most renowned growing region is Tarrazu, located near the capital San José. Tarrazu boasts the highest average altitude, excellent climate, and superior soil conditions, making it the most famous and widely recognized premium coffee-producing region in Costa Rica. Tres Rios is a notable sub-region within Tarrazu. Among specialty coffee circles, the most famous Costa Rican single-origin coffee is from the La Minita estate in Tarrazu, with an annual production of only 160,000 pounds.

Brewing Method

Costa Rica San Roman pour-over: Using 15g of coffee grounds, medium grind (using Fujiyama ghost-tooth burr grinder at setting 4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour until reaching 225g total. Discard the final tail. Water-to-coffee ratio of 1:15, extraction time 2:00.

San Roman Processing Mill

San Roman Processing Mill primarily uses washed processing methods and is renowned for producing coffee with intense, rich flavors and solid mouthfeel. Coffee cherries undergo hand-sorting, where farmers remove overripe or underripe cherries before processing. A 3-disc Aagaarde depulper removes the skin and pulp, then machines sort the beans 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, shaded area for approximately 24-36 hours. After fermentation, the beans are washed and undergo density-based sorting again in the washing channels. Finally, the beans are randomly soaked in clean water overnight. When these processed beans are roasted, the bittersweet chocolate notes combine with a creamy, fudge-like sweetness, complemented by subtle wine-like acidity. The aromatic profile is captivating, with the fruity sweetness of chocolate beans leaving a memorable impression.

Terroir and Growing Regions

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 primary agricultural products. The seven major growing regions are: Tarrazu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

Coffee Details

Costa Rica San Roman Royal Coffee

• Country: Costa Rica
• Grade: SHB
• Altitude: 1700m
• Region: Tarrazu
• Roast Level: Medium-Dark Roast
• Processing Method: Washed
• Varieties: Caturra, Catuai
• Processing Mill: San Roman Processing Mill
• Flavor Notes: Berry aroma, caramel, cream, subtle spices

The best Costa Rican coffees appear to come from small processing mills scattered throughout the major coffee-producing regions, including Tarrazu and West Valley. This so-called coffee revolution began 15 years ago, dramatically changing how roasting experts and importers perceive Costa Rican coffee. Centered around processing mills that collect and process coffee beans from surrounding small farms - often small communities or family-owned operations growing coffee on their small plots of land - all these coffees are processed and dried by a single small mill. The quality and unique flavor profile of Royal Coffee can largely be attributed to the cooperation between coffee producers and our partnership.

Historical Context

Coffee cultivation in Costa Rica began in 1779 when it was introduced from Cuba, with the first coffee exports occurring in 1820. Currently, there are approximately 32,000 coffee farmers, with an average cultivation area of less than one hectare (10,000㎡) per farmer. Costa Rica has a population of 4.1 million (2006), with coffee cultivation covering 82,500 hectares. Annual production reaches 1.7 million bags (60kg each), with domestic consumption at 380,000 bags annually. The average per capita consumption is 5.5kg per year, higher than Japan (4kg consumption), while Taiwan's average consumption 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 coffee organization system from production to sales. Located in the Central American isthmus with numerous volcanoes, the country benefits from natural advantages of sunlight and soil. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with distinctive local microclimate terroir characteristics. In terms of both quality and quantity, Costa Rican coffee has consistently received world recognition and is ranked among world-class high-quality coffees. Costa Rican coffee cultivation already has two hundred years of history, originally planted on the slopes of Poas and Barva volcanoes in what is now 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
Address: Yandun Road, Dongshankou, Yuexiu District, Guangzhou
Contact: 020-38364473
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste: Mellow and aromatic
Bean State: Roasted coffee beans
Sugar Content: Unsweetened
Origin: Costa Rica
Coffee Type: Costa Rican coffee
Roast Level: Medium roast

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