How Costa Rican San Roman Coffee Originates | Costa Rican Coffee Bean Grading Classification

Costa Rica: The Birthplace of Central American Coffee Culture

Costa Rica was the first country in Central America where coffee was introduced for cultivation, and it boasts a long history and a comprehensive system from production to sales. Located in the Central American Isthmus, the country has numerous volcanoes and enjoys the natural advantages of abundant sunlight and fertile land. Its climate is harmoniously influenced by Pacific and Atlantic ocean currents and sea breezes, producing coffee with distinctive characteristics shaped by local microclimate and terroir. In both quality and quantity, Costa Rican coffee has consistently earned global recognition and is regarded 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 Prestigious Coffee Industry

Coffee cultivation in Costa Rica is considered a relatively high-level profession, and coffee farmers hold a prestigious status in Costa Rican society. In 1897, citizens of the capital witnessed the inauguration of the National Theater, donated by wealthy coffee entrepreneurs. Coffee wealth brought stability to Costa Rica's politics, economy, and democracy, something rare among Central American countries. Costa Rica has also established laws that only allow the cultivation of Arabica coffee, with Robusta considered "contraband" within its borders, a pioneering initiative in the world.

Production and Varieties

Costa Rica's production volume is not large, with an annual output of about 110000 tons, ranking seventh among Central and South American countries. The country focuses on recent coffee 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 profile. Brazil has also introduced and cultivated this variety, which has won awards. Furthermore, Costa Rican research institutions have worked tirelessly to improve the hybrid Catimor, attempting to reduce the Robusta bloodline while enhancing the Arabica flavor characteristics of Catimor. In recent years it has been exported to Asia for trial cultivation.

Tarrazu: The Crown Jewel

The country's most famous growing region is Tarrazu, located near the capital San José. The Tarrazu region has the highest average altitude and excellent climate and 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. In the specialty coffee world, the most famous Costa Rican single-estate coffee is La Minita estate from the Tarrazu region, with an annual production of only 160000 pounds.

San Román Processing Plant

The San Román processing plant primarily uses the washed processing method and is renowned for producing coffee with intense, rich flavors and a solid texture. Coffee cherries undergo manual selection, with farmers removing overripe or unripe cherries before processing begins. A 3-disc Aagaarde pulper is used to remove the skin and pulp, then machines separate the beans into three grades by density. Grade 1 and 2 green beans are fermented separately, while Grade 3 consists of lower-quality beans. The green beans undergo fermentation in a cool place for about 24-36 hours. After fermentation the beans are washed and once again sorted by density in the washing channels. The beans are then randomly soaked in clean water overnight. After processing and roasting, the bittersweet chocolate flavors possess a substantial sweetness reminiscent of fudge, blended with subtle wine acidity. The aroma is captivating, and the fruit sweetness of the chocolate beans is unforgettable.

Costa Rica's Seven Coffee Regions

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

Brewing Guide

Hand-pour Costa Rica San Román: 15g of coffee, medium grind (using a Fuji ghost-tooth grinder at setting 4), V60 dripper, water temperature 88-89°C. First pour with 30g of water, let bloom for 27 seconds. Continue pouring to 105g, then pause. Wait until the water level in the coffee bed drops to halfway, then resume pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.

Costa Rica San Román Royal Coffee

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

The best Costa Rican coffees appear to come from small processing plants scattered throughout the major coffee-growing regions, including Tarrazu and West Valley. This so-called coffee revolution began 15 years ago, dramatically changing how roasting experts and importers perceive Costa Rican coffee. Centered on processing plants that collect coffee beans from surrounding small farms for processing, these farms are typically small communities or family operations growing coffee on their own small farms or land. All of this coffee is processed and dried by a single small processing plant. The quality and flavor of Royal Coffee are particularly distinctive, largely thanks to the collaboration between coffee producers and ourselves.

Coffee Industry Statistics

Coffee cultivation in Costa Rica began in 1779, when it was introduced from Cuba, with the first coffee exports occurring in 1820. Currently there are about 32000 coffee farmers, each farming an average area of less than one hectare (10000 m²). Costa Rica has a population of 4.1 million (2006), with coffee cultivation covering 82500 hectares. Annual production is 1.7 million bags (60kg each), with domestic annual consumption of 380000 bags. Average per capita annual consumption is 5.5kg, higher than Japan (4kg) and significantly more than Taiwan's current average of just over 1kg.

Product Information from FrontStreet Coffee

Manufacturer: FrontStreet Coffee
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk packaging
Taste: Mellow and aromatic
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.

FrontStreet Coffee Recommendation

Costa Rican coffee is defined by balance and a clean, solid sweetness, and FrontStreet Coffee's single-origin range follows the same philosophy of letting origin speak. If you enjoy the berry, caramel and cream profile of San Román, FrontStreet Brazil Queen Estate is a natural companion: a naturally processed Yellow Bourbon with low acidity, rich nut and dark chocolate notes, fermented fruit and a rounded caramel sweetness. For a brighter, fruit-forward contrast, FrontStreet Yirgacheffe Gedingding is a washed Ethiopian G1 with jasmine, citrus and lemon acidity and a clean tea-like finish, and FrontStreet Colombia Sidra brings passion fruit, grape and apricot over a juice-like body with a cocoa finish. FrontStreet Huakui, a naturally processed Ethiopian bean, pushes ripe tropical fruit and strawberry sweetness to the front, while FrontStreet Panama Emerald Estate Red Label Geisha offers the delicate jasmine, citrus, bergamot and black tea character of a top-tier Geisha.

For the medium-dark Costa Rican profile, FrontStreet Coffee suggests a 1:15 coffee-to-water ratio with 88-89°C water and a medium grind on a V60, blooming with 30g for 27 seconds before a slow pour to 225g in about 2 minutes. For the lighter, fruitier beans such as Gedingding, Huakui and the Sidra, use 90-91°C and a medium-fine grind to keep the acidity bright and the finish clean.