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

In Costa Rica, coffee cultivation is considered a prestigious profession, and coffee farmers hold a highly respected place in 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. Costa Rica has also enacted laws permitting only Arabica cultivation, making Robusta "prohibited" within its borders, a unique move in the world.

Production and Varieties

Costa Rica's annual production is relatively modest at about 110,000 tons, ranking seventh in Central and South America. The country mainly grows newer varieties such as Caturra, Catuai and Mundo Novo, while the older Bourbon and Typica are less common. Several local mutations have also appeared, the most famous being the Bourbon mutation Villa Sarchi, known for its elegant flavor. Brazil has introduced and grown this variety as well, with award-winning results. Costa Rican research institutions have also worked hard to improve the Catimor hybrid, trying to reduce its Robusta lineage while enhancing its Arabica character. 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, near the capital San José. Tarrazu has the highest average altitude along with an excellent climate and superior soil, making it the most famous and widely recognized premium coffee region in Costa Rica. Tres Rios is a notable sub-region within Tarrazu. Among specialty circles, the best-known Costa Rican single origin comes 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 15 g of grounds, medium grind (Fujiyama ghost-tooth burr grinder at setting 4), V60 dripper, water at 88-89°C. First pour 30 g of water for a 27-second bloom, then pour to 105 g and pause. Once the water level drops halfway, pour slowly again to a total of 225 g. Discard the final tail. The water-to-coffee ratio is 1:15 and the extraction time is 2:00.

San Roman Processing Mill

San Roman Processing Mill mainly uses washed processing and is known for coffee with intense, rich flavors and a solid mouthfeel. Cherries are hand-sorted, with farmers removing overripe or underripe fruit 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 Grade 2 green beans are fermented separately, while Grade 3 consists of lower-quality beans. The green beans ferment in a cool, shaded area for about 24-36 hours. After fermentation the beans are washed and sorted again by density in the washing channels, then soaked in clean water overnight. When these beans are roasted, bittersweet chocolate notes combine with a creamy, fudge-like sweetness, complemented by subtle wine-like acidity. The aroma 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 of which have made coffee 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 across the major growing regions, including Tarrazu and West Valley. This so-called coffee revolution began 15 years ago and dramatically changed how roasting experts and importers see Costa Rican coffee. Centered on mills that collect and process beans from surrounding small farms, often small communities or family operations growing coffee on small plots, all this coffee is processed and dried by a single small mill. The quality and unique flavor 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 exports in 1820. There are currently about 32,000 coffee farmers, with an average cultivated area of less than one hectare (10,000 sq m) each. Costa Rica had a population of 4.1 million in 2006, with coffee covering 82,500 hectares. Annual production reaches 1.7 million bags (60 kg each), with domestic consumption of 380,000 bags a year. Average per capita consumption is 5.5 kg a year, higher than Japan's 4 kg, while Taiwan's average is only slightly above 1 kg.

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. Located on the Central American isthmus with numerous volcanoes, it enjoys 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. In both quality and quantity, Costa Rican coffee has consistently won world recognition and ranks among the world's high-quality coffees. Costa Rican cultivation already has two hundred years of history, originally 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.

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

FrontStreet Coffee Recommendation

Costa Rican coffee is known for its balance, and if that rounded, caramel-and-chocolate style is what you enjoy, FrontStreet Coffee's Brazilian single origins follow a similar path. For a first taste of Brazil, FrontStreet's Cerrado pulped natural is a classic: a red Bourbon at a medium roast with rich cream, peanut, toast, caramel and hazelnut aromas, a rounded low-acid cup and a light bitter edge, suited to pour-over, moka pot, espresso SOE, siphon and French press.

FrontStreet's Brazil Queen Farm comes from Mogiana near South Minas, where fertile red volcanic soil gives the cherries full aroma. It is the rare Yellow Bourbon, a mutation of Red Bourbon with a cleaner fruit character, and it delivers a sugarcane sweetness that other regions lack, along with fruit and chocolate notes, whether brewed by pour-over, moka pot or home espresso machine.

Brazilian coffee is also a staple of espresso blends because of its low acidity, balance and friendly price. FrontStreet's Classic Blend, Premium Blend, Black Cocoa Blend and cafe-oriented Commercial Blend all include Brazilian beans, which contribute chocolate and cream aromas plus a soft sweet-sour-bitter balance that supports stable extraction.