Costa Rica San Roman Flavor Description Which Costa Rican Coffee Brand is Best

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San Ramon Processing Plant

The San Ramon processing plant primarily uses the washed processing method and is renowned for producing coffee with intense, rich flavors and a solid mouthfeel. Coffee cherries undergo hand-selection, with coffee farmers removing overripe or unripe cherries before processing. A 3-disc Aagaarde depulper is used to remove the skin and pulp, then machines sort the beans 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. After fermentation, the beans are washed and re-sorted by density in the washing channels, then randomly soaked in clean water overnight. When processed and roasted, these coffee beans exhibit flavors reminiscent of bittersweet chocolate with creamy toffee-like sweetness, complemented by subtle wine-like acidity. The aroma is captivating, and the fruit-like sweetness of these chocolate-flavored beans is truly memorable.

Costa Rica's Coffee Growing Regions

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

Hand-pour Brewing Method

For hand-pouring Costa Rican San Ramon coffee: Use 15g of coffee grounds, medium grind (Komachi grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let bloom for 27 seconds. Continue pouring to 105g, then wait until the water level drops halfway before continuing the pour. Slowly pour until reaching 225g total. Avoid the last portion of the extraction. Water-to-coffee ratio is 1:15, with a total extraction time of 2:00.

Costa Rica San Ramon Royal Coffee

Country: Costa Rica
Grade: SHB
Altitude: 1700m
Region: Tarrazu region
Roast Level: Medium-dark roast
Processing Method: Washed process
Varieties: Caturra, Catuai
Processing Plant: San Ramon Processing Plant
Flavor Notes: Berry aroma, caramel, cream, subtle spices

The best Costa Rican coffees seem to come from small processing plants scattered throughout the main coffee-growing regions, including Tarrazu and West Valley. This so-called coffee revolution began 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—mostly small communities or family-owned operations that grow coffee on their small plots or land—all coffee is processed and dried by a single small processing plant. The quality and flavor of Royal Coffee are exceptionally unique, largely thanks to the collaboration between coffee producers and our company.

Coffee cultivation in Costa Rica was introduced from Cuba in 1779, with the first coffee exports beginning in 1820. Today, there are approximately 32,000 coffee farmers, with an average cultivation area of less than one hectare (10,000㎡) per farmer. Costa Rica has a population of 4.1 million (2006), with coffee cultivation covering 82,500 hectares. Annual production reaches 1.7 million bags (60kg each), with domestic consumption at 380,000 bags annually. The average per capita consumption is 5.5kg per year, higher than Japan's 4kg and significantly more than Taiwan's current average of just over 1kg.

Product Information:
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 coffee
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 for cultivation, boasting a long history and a complete organizational system from production to sales. Located in the Central American isthmus with numerous volcanoes, the country benefits from natural advantages of sunlight and soil. Climate-wise, it is simultaneously influenced by Pacific and Atlantic ocean currents and sea breezes, resulting in coffee that exhibits the unique characteristics of local microclimate terroir. In terms of both quality and quantity, Costa Rican coffee has consistently received global recognition and is ranked among the world's 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 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 respected position in Costa Rican society. In 1897, capital city residents witnessed the inauguration of the National Theater, donated by coffee wealth. The prosperity from coffee brought stability to Costa Rica's politics, economy, and democracy—a rarity among Central American nations. Additionally, Costa Rica has laws that only permit Arabica cultivation, with Robusta being considered "prohibited" within its borders—a unique initiative in the world.

Costa Rica's production is not large, with annual output around 110,000 tons, ranking seventh in Central and South America. The country primarily focuses on newer coffee varieties such as Caturra, Catuai, and Mundo Novo, while ancient varieties like Bourbon and Typica are less common. The country has also developed several local mutations, the most famous being the Bourbon mutation Villa Sarchi, an elegant-flavored variety that Brazil has also introduced and cultivated, award-winning in competitions. Furthermore, Costa Rican research institutions have spared no effort in improving the hybrid Catimor, attempting to reduce the Robusta bloodline while enhancing the Arabica flavor characteristics of Catimor. 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 José. The Tarrazu region has the highest average latitude and excellent climate and soil conditions, making it the most renowned and generally recognized as the finest major 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 the La Minita estate in the Tarrazu region, with an annual production of only 160,000 pounds.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473