Costa Rica Tarrazú San Román Washed Specialty Coffee Beans: Differences, Distinctions, and Award History

Costa Rica: The Pioneer of Central American Coffee

Costa Rica was the first country in Central America to plant coffee, and it has built a long history and a complete system that runs from production to sale. Sitting on the Central American isthmus, the country is studded with volcanoes and blessed with generous sunlight and rich soil. Pacific and Atlantic currents and sea breezes shape its climate in harmony, giving the coffee a distinctive microclimate and a strong sense of terroir. In both quality and quantity, Costa Rican coffee has earned consistent global recognition and is ranked among the world's finest. Cultivation here goes back two hundred years, beginning on the slopes of the Poas and Barva volcanoes in what is now the Central Valley. The country's seven main coffee regions stretch from northwest to southeast along the inland Central Plateau.

The Social Impact of Coffee

Growing coffee is considered a relatively advanced profession in Costa Rica, and coffee farmers enjoy great respect in society. In 1897, citizens of the capital watched the National Theater open its doors, a gift from wealthy coffee families. Coffee wealth brought stability to Costa Rica's politics, economy, and democracy, a rarity in Central America. The country has also passed laws permitting only Arabica cultivation; Robusta is effectively "prohibited" within its borders, a pioneering move that is unique in the world.

Varieties and Innovation

Production is modest, at roughly 110,000 tons a year, placing Costa Rica seventh in Central and South America. The country concentrates on newer varieties such as Caturra, Catuai, and Mundo Novo, while the older Bourbon and Typica are less common. It has also developed several variants, the best known being Villa Sarchi, a Bourbon mutation prized for its elegance that Brazil has since adopted and planted with award-winning results. Costa Rican research institutions have also worked tirelessly to improve the Catimor hybrid, trying to reduce its Robusta lineage while enhancing its Arabica character; the improved Catimor has recently been exported to Asia for trial cultivation.

Premium Growing Regions

The country's most famous region is Tarrazu, near the capital, San Jose. With the highest average elevation in the country and excellent climate and soil, Tarrazu is the most celebrated and widely recognized fine-coffee region in Costa Rica. Tres Rios is a well-known sub-region within Tarrazu. The most famous Costa Rican single-estate coffee in the specialty world is La Minita in Tarrazu, which produces only 160,000 pounds a year.

Brewing Guide

Hand-poured Costa Rican San Roman: 15 g of grounds at a medium grind (Fujiog ghost-tooth burr grinder, setting #4), a V60 dripper, and water at 88-89°C. Start with a 30 g pour and a 27-second bloom, then pour to 105 g and pause. Once the water level drops halfway, resume a slow pour until you reach 225 g. Discard the tail end. Ratio 1:15, extraction time 2:00.

Processing at the San Roman Plant

The San Roman processing plant relies primarily on washed processing and is known for coffee with intense, rich flavor and a solid mouthfeel. Growers hand-select the cherries, removing overripe and underripe fruit before processing. A three-disc Aagaarde pulper removes the skin and pulp, after which the beans are sorted by density into three grades. Grades 1 and 2 are fermented separately, while Grade 3 holds lower-quality beans. The beans ferment in a cool place for about 24-36 hours, then are washed and sorted again by density in the washing channels, before being left to soak in clean water overnight. After processing and roasting, the coffee shows bittersweet chocolate and a thick, cream-like sweetness threaded with a subtle wine acidity. The aroma is captivating, and the fruity sweetness lingers.

The Seven Coffee Regions

Costa Rica's volcanic terrain provides fertile volcanic ash, mild and suitable temperatures, and steady, abundant rainfall, all of which have helped coffee become one of the country's main crops. The seven regions are Tarrazu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

San Roman Coffee Profile

Country: Costa Rica

Grade: SHB (Strictly Hard Bean)

Altitude: 1,700 m

Region: Tarrazu

Roast Level: Medium-dark

Processing Method: Washed

Varieties: Caturra, Catuai

Processing Plant: San Roman

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

The Coffee Revolution and Quality

The finest Costa Rican coffees tend to come from small processing plants scattered across the main regions, including Tarrazu and West Valley. This "coffee revolution" began about 15 years ago and has significantly changed how roasters and importers view Costa Rican coffee. At its center are processing plants that collect cherries from surrounding small farms, usually small communities or family operations growing coffee on their own land. All of that coffee is processed and dried by a single small plant. The quality and flavor are exceptionally distinctive, thanks in large part to the cooperation between producers and the team behind it.

Coffee Culture and Consumption

Coffee came to Costa Rica from Cuba in 1779, with the first exports beginning in 1820. Today there are about 32,000 coffee farmers, each cultivating on average less than one hectare (10,000 m²). With a population of 4.1 million (2006), the country devotes 82,500 hectares to coffee. Annual production reaches 1.7 million bags (60 kg each), while domestic consumption runs to 380,000 bags. Per-capita consumption averages 5.5 kg a year, above Japan's 4 kg, while Taiwan consumes only slightly more than 1 kg.

FrontStreet Coffee Recommendation

If the clean, precise character of washed processing is what draws you to Tarrazu, FrontStreet Kenya Small Tomato is a natural next step. Grown in Kenya's Thika region at 1,550-1,750 m from the classic SL28 and SL34 varieties, it is given the region's signature 72-hour double washed fermentation and then lightly roasted to protect its lively acidity. The dry fragrance already shows sun-dried tomato and flowers, the cup opens with cherry tomato and dark plum, and the mid-palate brings pear and black plum over a clean finish of brown-sugar sweetness and faint green tea.

For a washed coffee built on florals rather than fruit, try FrontStreet Gedeb Cooperative from the Gedeb village in Yirgacheffe. Precise washing lets it show jasmine and bright citrus acidity, and the medium-light roast adds green tea and honey. It is remarkably versatile, working well as pour-over, cold brew, or espresso.

FrontStreet Jamaica Blue Mountain No. 1 shows what washed processing does at its most polished. Hazelnut, cream, chocolate, and caramel arrive in perfect balance, with no single note dominating. It is the cup to choose when you want washed coffee at its most harmonious.