How Much Does Costa Rica San Ramon Coffee Cost - Costa Rica San Ramon Coffee Price

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Costa Rica San Roman Processing Plant Royal Coffee

Country: Costa Rica
Grade: SHB
Altitude: 1700M
Region: Tarrazu Region
Roast Level: Medium-Dark Roast
Processing Method: Washed
Varieties: Caturra, Catuai
Processing Plant: San Roman Processing Plant
Flavor Notes: Berry aroma, caramel, cream, subtle spices

The best coffee from Costa Rica seemingly comes from small processing plants scattered across the main coffee growing regions, including Tarrazu and Western Valley. This so-called coffee revolution originated 15 years ago, greatly changing the perception of Costa Rican coffee among roasting experts and importers. Centered around processing plants that collect coffee beans from surrounding small farms for processing, these farms are mostly small communities or family-owned, growing coffee on their own small farms or land, with all coffee being processed and dried by a single small processing plant. The quality and flavor of Royal Coffee are quite unique, largely attributed to the cooperation between coffee producers and ourselves.

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

Manufacturer: FrontStreet Coffee
Address: Yandun Road, Dongshankou, Yuexiu District, Guangzhou City
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 Description: Berry aroma, caramel, cream, subtle spices.

Pour-over Costa Rica San Roman: 15g of coffee, medium grind (Fuji Royal grinder with 4 settings), V60 dripper, water temperature 88-89°C. First pour 30g of water, bloom for 27 seconds, pour to 105g and pause, wait until the water level drops to half before continuing the pour, slowly pour until reaching 225g, discarding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Costa Rican Coffee Heritage

Costa Rica was the first country in Central America where coffee was introduced for cultivation, with a long history and a complete system from production to sales. Located in the Central American isthmus with numerous volcanoes, it enjoys the natural advantages of sunshine and soil. Climate-wise, it's moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with characteristics of local microclimate and terroir. In terms of quality and quantity, Costa Rican coffee has always been recognized worldwide and is rated as one of the world-class high-quality coffees. Coffee cultivation in Costa Rica has a two-hundred-year history, originally planted on the slopes of Poas and Barva volcanoes in what is today called the Central Valley region. The seven main coffee growing regions are distributed from northwest to southeast along the inland central plateau.

Due to coffee cultivation being a relatively advanced profession in Costa Rica, coffee farmers hold a prestigious status in the country. In 1897, the capital's citizens 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 countries. Additionally, Costa Rica has laws that only allow the cultivation of Arabica coffee, with Robusta being considered "prohibited" within its borders—a world-leading initiative.

Costa Rica's production 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. Several local variants have also emerged, the most famous being the Bourbon variant Villalobos, known for its elegant flavor profile, which has also been introduced and cultivated in Brazil, winning awards. Furthermore, Costa Rican research institutions have spared no effort in improving the hybrid Catimor, attempting to reduce the Robusta lineage while enhancing the Arabica flavor characteristics of Catimor, which has recently been exported to Asia for trial cultivation.

Tarrazu: Costa Rica's Premier Coffee Region

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

The San Roman Processing Plant primarily uses the washed processing method and is known for producing coffee with intense, rich flavors and solid mouthfeel. Coffee cherries undergo hand-sorting, with coffee farmers removing overripe or unripe cherries before processing. Using a 3-disc Aagaarde pulper to remove the skin and pulp, the beans are then machine-graded by density into three levels. Grade 1 and 2 green beans are fermented separately, while Grade 3 consists of lower-quality beans. The green beans are fermented in a cool place for about 24-36 hours, then cleaned after fermentation and re-graded by density in the washing channels. Finally, the beans are randomly soaked in clean water overnight. After processing and roasting, the bittersweet chocolate flavor, reminiscent of creamy toffee, combines with subtle wine-like acidity, creating an aromatic experience where the fruity sweetness of chocolate beans leaves a lasting impression.

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473