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

Costa Rica's Coffee Heritage

Coffee cultivation is considered a prestigious profession in Costa Rica, and coffee farmers hold a highly respected status in society. In 1897, citizens of the capital witnessed the inauguration of the National Theater, donated by wealthy coffee magnates. Coffee wealth brought stability to Costa Rica's politics, economy, and democracy—a rarity among Central American nations. Costa Rica has also established laws permitting only Arabica coffee to be grown, with Robusta treated as contraband within its borders—a pioneering move seen nowhere else in the world.

Production and Varieties

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 mainly on recent varieties such as Caturra, Catuai, and Mundo Novo, while the older 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. Brazil has also introduced and cultivated Villa Sarchi, which has won awards. Costa Rican research institutions, meanwhile, have worked tirelessly to improve the hybrid Catimor, attempting to reduce its Robusta heritage while enhancing its Arabica flavor characteristics; 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, near the capital San José. Tarrazu has the highest average altitude along with an excellent climate and superior soil, making it the most renowned and widely recognized premier coffee region in Costa Rica. Tres Rios is a famous sub-region within Tarrazu. The most famous Costa Rican single-estate coffee in the specialty world is La Minita estate in the Tarrazu region, with an annual production of only 160,000 pounds.

San Roman Processing Mill

San Roman Processing Mill primarily uses the washed process and is renowned for producing coffee with intense, rich flavors and a solid mouthfeel. Cherries are hand-selected, with farmers removing overripe or unripe fruit before processing. A 3-disc Aagaarde depulper removes the skin and pulp, after which the beans are machine-graded 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, then are washed and further graded by density in the washing channels, after which they are soaked at random in clean water overnight. After processing and roasting, the coffee shows bittersweet chocolate flavors with a substantial, fudge-like sweetness blended with subtle wine-like acidity; the aromatic quality and the fruity sweetness of the chocolate notes make it unforgettable.

Ideal Growing Conditions

Costa Rica's volcanic terrain provides fertile volcanic ash, mild and suitable temperatures, and stable, abundant rainfall—all factors that made coffee 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-poured Costa Rican San Roman: 15 g of coffee, medium grind (Fuji ghost-tooth burr grinder at setting 4), a V60 dripper, water at 88-89°C. First pour 30 g of water for a 27-second bloom, then pour to 105 g and pause. Wait until the water level drops halfway before continuing to pour slowly until reaching 225 g. 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 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 through the major growing regions, including Tarrazu and West Valley. This so-called coffee revolution began 15 years ago and dramatically changed how roasting experts and importers perceive Costa Rican coffee. Centered on mills that collect and process beans from surrounding small farms—typically small communities or family operations growing coffee on small plots—the coffee is processed and dried by a single small mill. The quality and flavor of Royal Coffee are exceptionally unique, owing largely to the cooperation between coffee producers and the team behind it.

History and Culture

Coffee cultivation was introduced to Costa Rica from Cuba in 1779, with the first exports beginning in 1820. Today there are about 32,000 coffee farmers, each cultivating on average less than one hectare (10,000㎡). Costa Rica has a population of 4.1 million (2006), with coffee covering 82,500 hectares. Annual production reaches 1.7 million bags (60 kg each), with domestic consumption of 380,000 bags. Average per-capita annual consumption is 5.5 kg, higher than Japan's 4 kg. Taiwan's current average is only slightly above 1 kg.

Flavor Description

Berry aroma, caramel, cream, subtle spices.

A World-Class Coffee Legacy

Costa Rica was the first country in Central America where coffee was introduced for cultivation, and it has a long history and a complete organizational system from production to sales. Sitting on the Central American isthmus, the country is dotted with volcanoes and enjoys the natural advantages of sunshine and fertile land, while its climate benefits from the moderating influence of Pacific and Atlantic currents and sea breezes. The resulting coffee reflects the unique character of local microclimate terroirs. In both quality and quantity, Costa Rican coffee has consistently received worldwide recognition as one of the world's finest. Cultivation has a two-hundred-year history, beginning on the slopes of the Poas and Barva volcanoes in what is now the Central Valley region, and the seven main growing regions run from northwest to southeast along the inland central plateau.

FrontStreet Coffee Recommendation

Costa Rican coffee is essentially about balance—clean, bright, and sweet without extremes—and if that is your taste, FrontStreet's Brazil Cerrado Red Bourbon makes an excellent everyday counterpart. A classic Brazilian single origin roasted medium, it brings creamy peanut, toasted bread, caramel, and hazelnut in a round, low-acid cup with a gentle touch of bitterness. It is approachable as pour-over, moka pot, espresso SOE, siphon, or French press, and it is the kind of coffee that quietly fits every morning.

For a sweeter, fruitier expression, FrontStreet's Brazil Queen Estate is a rare Yellow Bourbon grown in Mogiana on fertile red volcanic soil, delivering sugarcane sweetness along with fruit and chocolate. Where Costa Rica leans on its washed-process clarity, Brazil leans on comfort and body—and together they cover both sides of the balanced-cup spectrum.