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

Brewing FrontStreet Coffee's Costa Rica San Ramon by Hand

15g of coffee, medium grind (Fuji ghost-tooth grinder at setting 4), V60 dripper, water at 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 before continuing. Pour slowly until you reach 225g in total, leaving the tail end behind. Water-to-coffee ratio of 1:15, total extraction time 2:00.

Costa Rica's Deep Coffee Heritage

Costa Rica was the first country in Central America to cultivate coffee, and it carries a long history along with a complete chain from production to sales. Set on the Central American isthmus, the country is full of volcanoes and enjoys the natural advantages of abundant sunshine and fertile land. Pacific and Atlantic currents and sea breezes keep the climate in balance, giving the coffee a distinct local microclimate. In both quality and quantity, Costa Rican coffee has earned consistent global recognition and is rated among the world's finest. Coffee has been grown here for two hundred years, first planted on the slopes of the Poas and Barva volcanoes in what is now called the Central Valley. The seven main coffee regions are spread from northwest to southeast along the inland Central Plateau.

Coffee farming is considered a relatively advanced profession in Costa Rica, and coffee growers hold a respected place in society. In 1897, residents of the capital 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. Costa Rica has also enacted laws permitting only the cultivation of Arabica coffee, making Robusta a "prohibited substance" within its borders — a pioneering move unique in the world.

Costa Rica's production volume is not large, at about 110,000 tons a year, ranking seventh in Central and South America. The country focuses mainly on newer varieties such as Caturra, Catuai, and Mundo Novo, while older types like Bourbon and Typica are less common. Several local variants have emerged as well, the most famous being the Bourbon cultivar Villa Sarchi, prized for its elegant flavor profile. Brazil has also introduced and cultivated this variety, and it has won awards. Costa Rica's research institutions have worked relentlessly to improve the hybrid Catimor, trying to reduce its Robusta heritage while enhancing its Arabica character. 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. Tarrazú has the highest average altitude along with excellent climate and soil, making it the most renowned and widely recognized premier coffee-producing region in Costa Rica. Tres Rios is a famous sub-region within Tarrazú. The most famous Costa Rican single-estate coffee in the specialty world is La Minita estate in Tarrazú, with an annual production of only 160,000 pounds.

The San Roman Processing Mill

The San Roman mill works mainly with the washed method and is known for coffee with intense, rich flavors and a solid mouthfeel. Cherries are hand-sorted, with farmers removing overripe or unripe fruit before processing. A 3-disc Aagaarde pulper removes the skin and pulp, after which machines sort the beans by density into three grades. Grade 1 and Grade 2 beans are fermented separately, while Grade 3 covers lower-quality beans. The green beans ferment in a cool place for about 24-36 hours. After fermentation they are washed and sorted again by density in the washing channels, then soaked at random in clean water overnight. Once processed and roasted, the coffee shows bittersweet chocolate with a substantial, creamy sweetness reminiscent of toffee, blended with a subtle wine-like acidity. The aroma is captivating, and the fruit sweetness behind the chocolate notes is unforgettable.

Costa Rica's volcanic terrain provides fertile volcanic ash, mild and suitable temperatures, and stable, abundant rainfall — all reasons coffee became 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 seem to come from small processing mills scattered across the major growing regions, Tarrazú and West Valley among them. This so-called coffee revolution began 15 years ago and dramatically changed how roasting experts and importers view Costa Rican coffee. Built around the processing mill, the model gathers beans from surrounding small farms for processing. Those farms are usually small communities or family operations growing coffee on their own plots, with everything processed and dried by a single small mill. The quality and flavor of FrontStreet Coffee's Royal Coffee are exceptionally distinctive, thanks in large part to the collaboration between coffee producers and ourselves.

Coffee cultivation in Costa Rica began in 1779, when it was introduced from Cuba, and the first coffee exports followed in 1820. Today there are about 32,000 coffee farmers, with an average growing area of less than one hectare (10,000㎡) each. Costa Rica has a population of 4.1 million (2006), with coffee covering 82,500 hectares. Annual production reaches 1.7 million bags (60kg each), with domestic consumption of 380,000 bags a year. Average per capita consumption is 5.5kg annually, higher than Japan's 4kg, while Taiwan's current average is only slightly above 1kg.

Product Information

Brand: FrontStreet Coffee

Shelf Life: 30 days

Net Weight: 227g

Packaging: Bulk

Taste: Aromatic coffee

Bean State: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Costa Rica

Coffee Type: Costa Rican coffee

Roast Level: Medium-dark roast

FrontStreet Coffee Costa Rica San Roman Flavor Description

Berry notes, caramel, cream, subtle spices.

FrontStreet Coffee Recommendation

The San Roman mill's washed profile — bittersweet chocolate, toffee-like cream, and a quiet wine-like acidity — is exactly the kind of coffee the V60 was built for. FrontStreet Coffee's Costa Rica San Roman Royal Coffee comes from Tarrazú at 1700m, graded SHB and washed, and a medium-dark roast gives it the substantial body and creamy sweetness described above. Grind medium, brew at 88-89°C, and keep the ratio at 1:15 so the chocolate and caramel stay front and center.

Why a V60? Its 60° cone and large single hole push the water toward the center before it drips through, stretching the contact between water and grounds so aroma and flavor extract fully. The flow rate depends largely on the brewer's pour control, which shows up directly in the cup. That same fast extraction is what makes it such a good match for layered, fruit-forward coffees too — FrontStreet Coffee's Yirgacheffe-style Yuzu Ding Ding for classic Ethiopian florals, the tropical Huakui, the Geisha-leaning Strawberry Candy, and the raisin-toned Mozart all shine in a V60.