Costa Rica San Roman Coffee Flavor Profile & Characteristics

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

Product Information

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)
Address: Yandun Road, Dongshankou, Yuexiu District, Guangzhou
Contact: 020-38364473
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste: Mellow and aromatic
Bean State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Costa Rica
Coffee Type: Costa Rican coffee
Roast Level: Medium roast

Flavor Profile

Berry aroma, caramel, cream, with subtle spice notes.

Brewing Instructions

Hand-pour Costa Rica San Roman. Use 15g of coffee ground to medium consistency (using Fuji's ghost tooth 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 halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Costa Rican 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 on the Central American isthmus with numerous volcanoes, it enjoys the natural advantages of sunlight and fertile land. The climate is moderated by Pacific and Atlantic currents and sea breezes, resulting in coffee with unique local microclimate characteristics. In both quality and quantity, Costa Rican coffee has consistently earned global recognition and is rated among the world's high-quality coffees. Costa Rica has been cultivating coffee for two hundred years, with early plantings on the slopes of the Poas and Barva volcanoes in what is now called the Central Valley region. The seven main coffee regions are distributed from northwest to southeast along the inland central plateau.

Coffee cultivation is considered a relatively prestigious profession in Costa Rica, and coffee farmers hold a highly respected position in society. In 1897, the capital's citizens witnessed the inauguration of the National Theater, donated by coffee wealth magnates. Coffee wealth brought stability to Costa Rica's politics, economy, and democracy - a rare phenomenon among Central American countries. Costa Rica has also enacted laws permitting only Arabica cultivation, with Robusta considered "contraband" within its borders - a unique initiative in the world.

Costa Rica's production volume is not large, with annual output of about 110,000 tons, ranking seventh in Central and South America. The country primarily grows newer varieties such as Catuai, Catimor, and Mundo Novo, while ancient Bourbon and Typica are less common. It has also developed several variants, the most famous being Villa Sarchi, a Bourbon variant known for its elegant flavor profile, which has been introduced and cultivated in Brazil and has won awards. Costa Rican research institutions have also worked tirelessly to improve the hybrid Catimor, attempting to reduce its Robusta lineage while enhancing its Arabica flavor. In recent years, these improved varieties have been exported to Asia for trial cultivation.

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

The San Roman processing plant primarily uses the washed method and is renowned for producing coffee with intense, rich flavors and a solid mouthfeel. Coffee cherries undergo hand selection, with farmers removing overripe or unripe cherries before processing. A 3-disc Aagaarde pulper removes skin and pulp, after which the beans are machine-sorted by density into three 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, then are washed and again sorted by density in the washing channels. The beans are then randomly soaked in clean water overnight. After processing and roasting, the bittersweet chocolate flavors resemble the thick sweetness of cream candy, blending with a subtle wine-like acidity. The aroma is captivating, and the fruity sweetness of the chocolate beans is unforgettable.

Costa Rica's volcanic terrain provides fertile volcanic ash, mild and suitable temperatures, and stable, abundant rainfall - all factors that helped make coffee 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

Country: Costa Rica
Grade: SHB
Altitude: 1700m
Region: Tarrazu region
Roast Level: Medium-dark roast
Processing Method: Washed processing
Varieties: Catuai, Catimor
Processing Plant: San Roman processing plant
Flavor: Berry aroma, caramel, cream, with subtle spice notes

The best Costa Rican coffees apparently come from small processing plants scattered throughout the main coffee regions, including Tarrazu and West Valley. This so-called coffee revolution began 15 years ago and dramatically changed how roasting experts and importers perceive Costa Rican coffee. Centered on processing plants that collect beans from surrounding small farms, these farms are mostly small communities or family operations growing coffee on their own small farms or land, and all of the coffee is processed and dried by a single small plant. The quality and flavor of Royal Coffee are exceptionally unique, thanks in large part to cooperation between coffee producers and our company.

FrontStreet Coffee Recommendation

FrontStreet Coffee's Costa Rica San Roman SHB is a solid representation of the Tarrazu style: a washed coffee from 1,700 meters with a berry aroma, caramel, cream, and subtle spice notes. Brew it in a V60 with 15g of coffee and a 1:15 ratio at 88-89°C, blooming 30g for 27 seconds, pouring to 105g, then finishing at 225g for a total of 2:00.

For a lighter, brighter pour-over, try FrontStreet Coffee's Ethiopia Washed Yirgacheffe Guodingding, with jasmine florals and clean citrus and lemon acidity, brewed at 90-91°C with 15g and a 1:15 ratio using a fine-sugar grind size at about 80% pass-through on a 20# sieve.