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Costa Rican San Roman Coffee Pour-Over Data & Brewing Guide

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, For professional barista exchanges, please follow Coffee Workshop (WeChat public account: cafe_style). Pour-over Costa Rican San Roman coffee. 15g coffee grounds, medium grind (Fujisaki ghost tooth blade grind setting 4), V60 dripper, 88-89°C water temperature, first pour with 30g water, bloom for 27 seconds, then pour

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

FrontStreet Coffee's Hand Brewed Costa Rica San Ramon

15g of coffee grounds, medium grind (using Fuji's ghost tooth grinder at setting 4), V60 dripper, water temperature 88-89°C. First infusion with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway before continuing the pour. Slowly pour until reaching 225g total, discarding the tail end. Water-to-coffee ratio of 1:15, total extraction time 2:00.

Costa Rica's Rich Coffee Heritage

Costa Rica was the first country in Central America to cultivate coffee, boasting a long history and a complete system from production to sales. Located in the Central American isthmus, the country features numerous volcanoes and enjoys natural advantages of abundant sunshine and fertile land. The climate is harmoniously balanced by Pacific and Atlantic ocean currents and sea breezes, producing coffee with distinctive local microclimate characteristics. In both quality and quantity, Costa Rican coffee has consistently received global recognition and is rated as one of the world's high-quality coffees. Costa Rica's coffee cultivation spans two hundred years, originally planted on the slopes of Poas and Barva volcanoes in what is now called the Central Valley. The seven main coffee regions are distributed from northwest to southeast along the inland Central Plateau.

Coffee cultivation is considered a relatively advanced profession in Costa Rica, and coffee farmers enjoy a respected status in society. In 1897, the capital's residents witnessed the inauguration of the National Theater, donated by coffee tycoons. 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 the cultivation of Arabica coffee, making Robusta a "prohibited substance" within its borders—a pioneering initiative unique in the world.

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 primarily focuses on newer coffee varieties such as Caturra, Catuai, and Mundo Novo, while ancient varieties like Bourbon and Typica are less common. Several local variants have also emerged, the most famous being the Bourbon cultivar Villa Sarchi, known for its elegant flavor profile. Brazil has also introduced and cultivated this variety, which has won awards. Furthermore, Costa Rica's research institutions have relentlessly worked on improving the hybrid Catimor, attempting to reduce its Robusta heritage while enhancing its Arabica flavor characteristics. In recent years, it has been exported to Asia for trial cultivation.

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

San Roman Processing Mill

The San Roman processing mill primarily uses the washed processing method and is renowned for producing coffee with intense, rich flavors and a solid mouthfeel. Coffee cherries undergo hand-sorting, with farmers removing overripe or unripe cherries before processing. A 3-disc Aagaarde pulper is used to remove the skin and pulp, then machines sort the beans by density into three grades. Grade 1 and 2 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 fermentation, the beans are washed and sorted again by density in the washing channels. Then the beans are randomly soaked in clean water overnight. After processing and roasting, the coffee displays flavors of bittersweet chocolate with a substantial, creamy sweetness reminiscent of toffee, blended with subtle wine-like acidity. The aroma is captivating, and the fruit sweetness of the chocolate notes is unforgettable.

Costa Rica's volcanic terrain provides fertile volcanic ash, mild and suitable temperatures, and stable, abundant rainfall—all factors contributing to coffee being one of the country's main agricultural products. The seven major regions are: Tarrazú, Tres Rios, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

FrontStreet Coffee Costa Rica San Roman Royal Coffee

Country: Costa Rica

Grade: SHB

Altitude: 1700m

Region: Tarrazú

Roast Level: Medium-dark roast

Processing Method: Washed

Varieties: Caturra, Catuai

Processing Mill: San Roman Processing Mill

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

The best Costa Rican coffees seemingly come from small processing mills scattered throughout the major coffee-growing 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, this model collects coffee beans from surrounding small farms for processing. These farms are typically small communities or family-owned operations growing coffee on their small farms or land, with all coffee processed and dried by a single small processing mill. The quality and flavor of FrontStreet Coffee's Royal Coffee are exceptionally unique, largely thanks to the collaboration between coffee producers and ourselves.

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 about 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 annual consumption of 380,000 bags. The average per capita annual consumption is 5.5kg, higher than Japan's 4kg, while Taiwan's current average consumption is only slightly above 1kg.