How to Properly Brew Costa Rica San Roman Coffee & Costa Rican Coffee Bean Prices

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Tarrazu: Costa Rica's Premier Coffee Growing Region

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 Costa Rica's most famous and widely recognized premium coffee growing area. Tres Rios is a renowned sub-region within the Tarrazu growing area. The most famous Costa Rican single-estate coffee in the specialty coffee world is La Minita estate from the Tarrazu region, with an annual production of only 160,000 pounds.

San Román Processing: Quality Through Meticulous Methods

San Román processing plant primarily uses the washed processing method and is renowned for producing coffee with intense, rich flavors and solid body. Coffee cherries undergo hand-selection, with farmers removing overripe or unripe cherries before processing. Using a 3-disc aagaarde depulper to remove skin and pulp, the beans are then 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, after which they are washed and sorted again by density in the washing channels. The beans are then randomly soaked in clean water overnight. After roasting, the processed coffee offers bittersweet chocolate flavors with toffee-like rich sweetness, complemented by subtle wine-like acidity and an enticing aroma. The fruity sweetness of chocolate beans creates an unforgettable experience.

Costa Rica's Ideal Coffee Growing Conditions

Costa Rica's volcanic terrain provides fertile volcanic ash, mild and suitable temperatures, and stable, abundant rainfall—all factors contributing to coffee becoming 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.

Brewing Recommendations: Hand Pour Technique

For hand-poured Costa Rican San Román: Use 15g of coffee, ground medium (using Fuji's ghost tooth 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, then continue pouring slowly until reaching 225g. Avoid the tail end. Use a 1:15 coffee-to-water ratio with a total extraction time of 2:00.

Coffee Profile: Costa Rica San Romón Royal Coffee

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

The Costa Rican Coffee Revolution

Costa Rica's best coffee seemingly comes 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 and process coffee beans from surrounding small farms—typically small communities or family-owned operations that grow coffee on their small farms or land—all coffee is processed and dried by a single small processing plant. The quality and flavor of Royal Coffee are quite unique, largely thanks to the cooperation between coffee producers and our team.

Coffee Culture and History in Costa Rica

Coffee cultivation in Costa Rica was introduced from Cuba in 1779, with the first coffee exports beginning in 1820. Currently, there are approximately 32,000 coffee farmers, with each cultivating an average area of less than one hectare (10,000㎡). 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 annual consumption of 380,000 bags. The average per capita annual consumption is 5.5kg, higher than Japan's 4kg, while Taiwan's average consumption is only slightly above 1kg.

Product Information: FrontStreet Coffee Costa Rican Coffee

• Brand: FrontStreet Coffee
• Address: Yandun Road, Dongshankou, Yuexiu District, Guangzhou
• 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: Berries, caramel, cream, subtle spices

Costa Rica's Coffee Heritage and Excellence

Costa Rica was the first country in Central America to introduce coffee cultivation, with a long history and a complete system from production to sales. Located in the Central American isthmus with numerous volcanoes, the country benefits from natural advantages of sunlight and soil. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with unique characteristics reflecting local microclimate conditions. In both quality and quantity, Costa Rican coffee has consistently received world recognition and is rated as one of the world's high-quality coffees. Costa Rican coffee cultivation 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.

The Social Impact of Coffee in Costa Rica

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, 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 permit the cultivation of Arabica coffee, with Robusta being considered "contraband" within its borders—a world-first initiative.

Modern Costa Rican Coffee Production

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 varieties like Bourbon and Typica are less common. Several local varieties have also been developed, the most famous being the Bourbon variety Villa Sarchi, known for its elegant flavor profile, which Brazil has also introduced and won awards with. Additionally, Costa Rican research institutions have worked tirelessly to improve the hybrid Catimor, attempting to reduce the Robusta bloodline while enhancing Catimor's Arabica flavor characteristics. In recent years, these have been exported to Asia for trial cultivation.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473