Nav: Home > Coffee >

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

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style). Costa Rica was the first country in Central America where coffee was introduced for cultivation, with a long history and a complete production-to-sales system. Located in the Central American isthmus, the country features numerous volcanoes and natural advantages of sunshine and soil. The climate is harmoniously balanced by Pacific and Atlantic ocean currents and sea breezes,

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

Costa Rica: The Pioneer of Central American Coffee

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 in the Central American isthmus, the country is dotted with volcanoes and enjoys natural advantages of sunlight and soil. The climate is harmoniously influenced by Pacific and Atlantic ocean currents and sea breezes, resulting in coffee with distinctive local microclimate and terroir characteristics. In terms of both quality and quantity, Costa Rican coffee has consistently received global recognition and is rated as one of the world's high-quality coffees. Coffee cultivation in Costa Rica 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.

The Social Impact of Coffee in Costa Rica

Coffee cultivation is considered a relatively advanced profession in Costa Rica. Coffee farmers enjoy a very respected status in Costa Rican society. In 1897, the capital's citizens witnessed the inauguration of the National Theater, donated by coffee wealthy families. Coffee wealth brought stability to Costa Rica's politics, economy, and democracy - a rarity among Central American countries. Additionally, Costa Rica has established laws that only allow the cultivation of Arabica coffee, while Robusta is considered "prohibited" within its borders - a pioneering initiative unique in the world.

Production Varieties and Innovations

Costa Rica's production volume is not large, with an annual output of about 110,000 tons, ranking seventh in Central and South America. The country focuses on recent coffee varieties such as Caturra, Catuai, and Mundo Novo, while ancient Bourbon and Typica varieties are less common. The country has also developed several variants, the most famous being the Bourbon variant Villa Sarchi, an elegant-flavored variety that Brazil has also introduced and cultivated, winning awards. Furthermore, Costa Rican research institutions have worked tirelessly to improve the hybrid Catimor, attempting to reduce the Robusta bean lineage while enhancing the Arabica flavor characteristics of Catimor, which has recently been exported to Asia for trial cultivation.

Premium Growing Regions

The country's most famous growing region is Tarrazu, near the capital San Jose. The Tarrazu region has the highest average latitude and excellent climate and soil conditions, making it the most famous and widely recognized excellent coffee-producing region in Costa Rica. Tres Rios is a famous sub-region within the Tarrazu producing area. The most renowned Costa Rican single-estate coffee in the specialty coffee world is La Minita estate in the Tarrazu region, with an annual production of only 160,000 pounds.

Brewing and Processing Methods

Hand-poured Costa Rican San Roman: 15g of coffee grounds, medium grind (using Fujiog's ghost tooth burr grinder #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 to half, then continue pouring slowly until reaching 225g. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

The San Roman processing plant primarily uses washed processing methods and is famous for producing coffee with intense, rich flavors and solid mouthfeel. Coffee cherries are hand-selected by coffee farmers who remove overripe or unripe cherries before processing. Using a 3-disc Aagaarde pulper to remove skin and pulp, the beans are then sorted by density into 3 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 place for about 24-36 hours, after which they are washed and sorted again by density in the washing channels. The beans are then randomly soaked in clean water overnight. After processing and roasting, the coffee displays bittersweet chocolate flavors with cream-like thick sweetness, blended with subtle wine acidity. The aroma is captivating, and the fruity sweetness of chocolate beans is unforgettable.

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

Costa Rica San Roman Royal Coffee Profile

Country: Costa Rica

Grade: SHB (Strictly Hard Bean)

Altitude: 1700M

Region: Tarrazu Region

Roast Level: Medium-Dark Roast

Processing Method: Washed Processing

Varieties: Caturra, Catuai

Processing Plant: San Roman Processing Plant

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

The Coffee Revolution and Quality Excellence

The best Costa Rican coffees appear to come from small processing plants scattered throughout the main coffee-producing regions, including Tarrazu and West Valley. This so-called coffee revolution began 15 years ago and has significantly changed roasters' and importers' perceptions of Costa Rican coffee. Centered around processing plants that collect coffee beans from surrounding small farms for processing, these farms are typically small communities or family-run operations growing coffee on their own small farms or land. All this coffee is processed and dried by a single small processing plant. The quality and flavor of Royal Coffee are exceptionally unique, largely thanks to the cooperation between coffee producers and our team.

Coffee Culture and Consumption

Coffee cultivation in Costa Rica was introduced from Cuba in 1779, with the first coffee exports beginning in 1820. Currently, there are about 32,000 coffee farmers, with each farmer cultivating an average area of less than one hectare (10,000㎡). Costa Rica has a population of 4.1 million (2006), with coffee cultivation covering 82,500 hectares. Annual production is 1.7 million bags (60kg each), with domestic annual consumption of 380,000 bags. The average annual consumption per capita is 5.5kg, higher than Japan's 4kg. Taiwan's current average consumption is only slightly above 1kg.