Costa Rica San Roman Flavor Profile - Costa Rican Coffee Varieties and Prices

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Costa Rica's Coffee Heritage

Coffee cultivation is considered a prestigious profession in Costa Rica. Coffee farmers hold a highly respected status in Costa Rican society. In 1897, citizens of the capital witnessed the inauguration of the National Theater, donated by wealthy coffee magnates. Coffee wealth has brought stability to Costa Rica's politics, economy, and democracy - a rarity among Central American nations. Additionally, Costa Rica has established laws that only permit the cultivation of Arabica coffee, with Robusta being considered "contraband" within its borders - a pioneering initiative unseen elsewhere in the world.

Production and Varieties

Costa Rica's production volume is not large, with an annual output of about 110,000 tons, ranking seventh in Central and South America. The country primarily 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 been developed, the most famous being the Bourbon variant Villa Sarchi, known for its elegant flavor profile. Brazil has also introduced and cultivated this variety, which has won awards. Furthermore, Costa Rican research institutions have tirelessly worked to improve the hybrid Catimor, attempting to reduce the Robusta bean heritage while enhancing the Arabica flavor characteristics of Catimor. In recent years, these improved varieties have been exported to Asia for trial cultivation.

Premium Growing Regions

The country's most famous growing region is Tarrazu, located near the capital San José. The Tarrazu region boasts the highest average altitude, excellent climate, and superior soil conditions, making it the most renowned and widely recognized premier coffee-producing region in Costa Rica. Tres Rios is a famous 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 Roman Processing Mill

San Roman Processing Mill 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 farmers removing overripe or unripe cherries before processing. A 3-disc Aagaarde depulper is used to remove the skin and pulp, followed by machine grading of coffee beans into three density levels. Grade 1 and 2 green beans are fermented separately, while Grade 3 consists of lower-quality beans. The green beans ferment in a cool, shaded area for about 24-36 hours. After fermentation, the beans are washed and further graded by density in the washing channels. Then, the beans are randomly soaked in clean water overnight. After processing and roasting, the coffee exhibits bittersweet chocolate flavors with a substantial, fudge-like sweetness, blended with subtle wine-like acidity. The aromatic quality and the fruity sweetness of chocolate beans create an unforgettable experience.

Ideal Growing Conditions

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.

Brewing Method

Hand-pour Costa Rican San Roman: 15g of coffee, medium grind (using Fuji's ghost tooth burr grinder at 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 halfway before continuing to pour slowly until reaching 225g. Avoid the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

Product Details

Costa Rica San Roman 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 Mill: San Roman Processing Mill
Flavor Profile: Berry aroma, caramel, cream, subtle spices

The Coffee Revolution

The best Costa Rican coffees apparently come from small processing mills scattered throughout the major coffee-growing regions, including Tarrazu and West Valley. This so-called coffee revolution began 15 years ago and has dramatically changed how roasting experts and importers perceive Costa Rican coffee. Centered around processing mills that collect and process coffee beans from surrounding small farms, these farms are typically small communities or family-owned operations growing coffee on their small plots of land. All of this coffee is processed and dried by a single small processing mill. The quality and flavor of Royal Coffee are exceptionally unique, largely thanks to the cooperation between coffee producers and our team.

Coffee History and Culture

Coffee cultivation in Costa Rica was introduced from Cuba in 1779, with the first exports beginning in 1820. Currently, there are about 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 annual consumption of 380,000 bags. The average per capita annual consumption is 5.5kg, higher than Japan's 4kg. 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 coffee beans
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.

World-Class Coffee Legacy

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, the country is dotted with volcanoes and enjoys the natural advantages of sunshine and fertile land. Climatically, it benefits from the moderating influence of Pacific and Atlantic ocean currents and sea breezes. The resulting coffee reflects the unique characteristics of local microclimate terroir conditions. In both quality and quantity, Costa Rican coffee has consistently received worldwide recognition and has been rated as one of the world's high-quality coffees. Costa Rican coffee cultivation has a two-hundred-year history, initially planted on the slopes of Poas and Barva volcanoes in what is now known as the Central Valley region. The seven main coffee-growing regions are distributed from northwest to southeast along the inland central plateau.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473