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

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Pour-over Costa Rica San Roman. 15g of coffee, medium grind (using Fuji's serrated blade grinder setting 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 to halfway in the coffee bed before continuing to pour. Slowly pour until reaching 225g total, discarding the tail end. Water-to-coffee ratio 1:15, total extraction time 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 processing

Varieties: Caturra, Catuai

Processing Plant: San Roman Processing Plant

Flavor Notes: Berry aroma, caramel, cream, subtle spices

Costa Rica's finest coffee seemingly comes from small processing plants scattered throughout the main coffee growing regions, including Tarrazú and Western Valley. This so-called coffee revolution originated 15 years ago, dramatically changing how roasting experts and importers view Costa Rican coffee. Centered around processing plants that collect coffee beans from surrounding small farms for processing, these farms are mostly small communities or family-run operations that grow 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 thanks to the collaboration between coffee producers and our team.

Coffee cultivation in Costa Rica was introduced from Cuba in 1779, with the first coffee exports beginning in 1820. There are currently about 32,000 coffee farmers, with each farmer cultivating an average area of less than one hectare (10,000 square meters). 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 (60kg each), with domestic annual consumption at 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.

Manufacturer: FrontStreet Coffee

Address: Yandun Road, Dongshankou, Yuexiu District, Guangzhou City

Contact: 020-38364473

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 country in Central America where coffee was introduced and cultivated, with a long history and a complete system from production to sales. Located in the Central American isthmus with numerous volcanoes, the country enjoys natural advantages of sunshine and fertile soil. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with unique local microclimate and terroir characteristics. In terms of both quality and quantity, Costa Rican coffee has consistently received world recognition and has been rated as one of the world's high-quality coffees. Coffee cultivation in Costa Rica has a two-hundred-year history, first planted on the slopes of Poas and Barva volcanoes in what is now 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 coffee farmer in Costa Rica is considered a relatively high-status profession. Coffee farmers hold a prestigious position in Costa Rican society. In 1897, capital city residents witnessed the inauguration of the National Theater, donated by coffee wealth. 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 "contraband" within its borders—a pioneering move unseen elsewhere in the world.

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

The country's most famous large growing region is Tarrazú (Tarrazu), near the capital San José. The Tarrazú region has the highest average latitude, 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 Tarrazú growing area. The most renowned Costa Rican single-origin coffee in the specialty coffee world is the La Minita estate in the Tarrazú region, with an annual production of only 160,000 pounds.

The San Roman Processing Plant primarily uses washed processing methods and is known for producing coffee with strong, rich, and solid flavor profiles. Coffee cherries are hand-sorted, with farmers removing overripe or unripe cherries before processing. Using a 3-disc Aagaarde pulper to remove skin and pulp, the beans are then sorted by density into three grades using machinery. Grade 1 and 2 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. After fermentation, the beans are washed and sorted again by density in the washing channels, then randomly soaked in clean water overnight. After processing and roasting, the bittersweet chocolate flavor develops a rich, sweet quality like cream candy, combining subtle wine acidity with an inviting aroma. The fruity sweetness of the chocolate beans is unforgettable.

The country's volcanic terrain provides fertile volcanic ash, mild 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: Tarrazú, 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