What Does Costa Rica San Roman Taste Like & How to Brew Costa Rican Coffee

To brew Costa Rica San Roman by hand: dose 15g of coffee at a medium grind (Fuji serrated-burrs grinder at setting 4) into a V60 dripper, with water at 88-89°C. Start with a 30g pour and a 27-second bloom, then pour to 105g and pause. Once the water level drops to halfway down the coffee bed, pour slowly up to 225g total, discarding the tail end. Use a 1:15 water-to-coffee ratio with a total extraction time of 2:00.

Costa Rica San Roman Processing Plant Royal Coffee

Costa Rica San Ramon Royal Coffee

Country: Costa Rica

Grade: SHB

Altitude: 1700M

Region: Tarrazú growing 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

Costa Rica's finest coffee tends to come from small micro-mills scattered across the main growing regions, including Tarrazú and the Western Valley. This so-called coffee revolution began 15 years ago and transformed how roasters and importers regard Costa Rican coffee. The system centers on micro-mills that collect cherries from surrounding small farms: the growers are mostly small communities or family operations tending their own plots, with all processing and drying handled by a single micro-mill. The quality and flavor of Royal Coffee are quite distinctive, thanks in large part to the collaboration between producers and our team.

Coffee cultivation arrived in Costa Rica from Cuba in 1779, and the first exports began in 1820. Today there are about 32,000 coffee farmers, each cultivating an average of less than one hectare (10,000 square meters). Costa Rica's population was 4.1 million as of 2006, with coffee covering 82,500 hectares. Annual production reaches 1.7 million bags (60kg each), while domestic consumption runs 380,000 bags a year. Per capita consumption averages 5.5kg annually — higher than Japan's 4kg, and far above Taiwan's slightly-more-than-1kg.

Product Information:

Roaster: FrontStreet Coffee

Shelf Life: 30 days

Net Weight: 227g

Packaging: Bulk

Taste: Aromatic and mellow

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.

Costa Rica was the first Central American country to plant coffee, with a long history and a complete system running from production to sales. Sitting on the Central American isthmus with its many volcanoes, the country enjoys natural advantages of sunshine and fertile soil, while Pacific and Atlantic currents and sea breezes temper the climate — producing coffee with distinctive microclimate and terroir character. In both quality and quantity, Costa Rican coffee has earned consistent worldwide recognition and a place among the world's high-quality coffees. Cultivation spans a two-hundred-year history, beginning on the slopes of the Poas and Barva volcanoes in what is now the Central Valley. The seven main growing regions stretch from northwest to southeast along the inland central plateau.

Coffee has brought its growers real standing: farming it is considered a high-status profession in Costa Rica. In 1897, residents of the capital watched the inauguration of the National Theater, funded by coffee wealth. That wealth brought stability to Costa Rica's politics, economy, and democracy — a rarity in Central America. The country even passed laws permitting only Arabica cultivation, treating Robusta as "contraband" within its borders — a pioneering move seen nowhere else.

Production is modest — about 110,000 tons a year, ranking seventh in Central and South America. The country favors newer varieties such as Caturra, Catuai, and Mundo Novo, while the ancient Bourbon and Typica are less common. Several local variants have emerged, the most famous being the Bourbon mutation Villalobos, prized for its elegant flavor; Brazil has introduced and cultivated it, where it has won awards. Costa Rican research institutions have also worked tirelessly to improve the hybrid Catimor, trying to dilute its Robusta lineage while enhancing its Arabica character; in recent years it has been sent to Asia for trial cultivation.

The country's most famous large growing region is Tarrazú, near the capital San José. Tarrazú has the highest average elevation plus excellent climate and soil, making it the most famous — and generally recognized as the best — coffee region in Costa Rica. Tres Rios is a celebrated sub-region within Tarrazú, and the most renowned Costa Rican single origin in the specialty world is the La Minita estate there, producing only 160,000 pounds a year.

The San Roman Processing Plant relies primarily on washed processing and is known for coffees with strong, rich, solid flavors. Cherries are hand-sorted, with growers removing overripe or unripe fruit before processing. A 3-disc Aagaarde pulper removes skin and pulp, then machinery sorts the beans by density into three grades. Grade 1 and 2 beans ferment separately, while Grade 3 holds the lower-quality lots. The green beans ferment in a cool place for about 24-36 hours, then are washed and density-sorted again in the channels, followed by an overnight soak in clean water. After processing and roasting, the bittersweet chocolate character gains a rich, sweet quality like cream candy, pairing subtle winey acidity with an inviting aroma. The fruity sweetness of these chocolatey beans is unforgettable.

The country's volcanic terrain provides fertile volcanic ash, mild temperatures, and stable, abundant rainfall — all factors making coffee one of Costa Rica's leading agricultural products. The seven growing regions are Tarrazú, Tres Rios, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

FrontStreet Coffee Recommendation

If this Costa Rican washed lot speaks to you, FrontStreet Coffee's Costa Rica Blackberry makes a fascinating next step. It uses black-honey processing — an evolution of Brazil's semi-washed method that Costa Rica adapted and refined — leaving nearly all the mucilage on during a slow, shaded drying of at least two weeks, with regular turning to prevent uneven fermentation. Roasted medium-light, it blooms with fresh floral aroma and pours out flavors of grape, berries, and ripe blackberry.

For a Costa Rican Gesha twist on fruit-forward sweetness, try FrontStreet Coffee's Strawberry Candy Gesha blend, which uses raisin honey processing — the fruit is pre-dried on raised beds for at least three days before the skin is removed with 100% of the mucilage retained. The result keeps the tea-like florals of Panama Gesha while adding raisin and blueberry fragrance, soft fruit acidity, an almond finish, and pronounced sweetness — delicious as pour-over, cold brew, or moka pot coffee.