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

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Costa Rica: The Birthplace of Central American Coffee Culture

Costa Rica was the first country in Central America where coffee was introduced for cultivation, boasting a long history and a comprehensive system from production to sales. Located in the Central American Isthmus, the country features numerous volcanoes and possesses natural advantages of abundant sunlight and fertile land. The climate is harmoniously influenced by Pacific and Atlantic ocean currents and sea breezes, producing coffee with distinctive characteristics shaped by local microclimate terroir conditions. In both quality and quantity, Costa Rican coffee has consistently received 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. 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. Additionally, Costa Rica has established laws that only allow the cultivation of Arabica coffee, with Robusta being 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 110,000 tons, ranking seventh among Central and South American countries. The country 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 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 160,000 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 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 based on 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 contributing to coffee becoming 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 Fuji's 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 around 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 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 32,000 coffee farmers, with each farming 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 is 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 (4kg consumption) and significantly more than Taiwan's current average of just over 1kg.

Product Information from FrontStreet Coffee

Manufacturer: FrontStreet Coffee
Address: Yandun Road, Dongshankou, Yuexiu District, Guangzhou
Contact: 020-38364473
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.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473