Costa Rica San Roman Coffee Brands and Costa Rica Coffee Brewing Steps

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style).

Coffee cultivation in Costa Rica began in 1779 with introduction from Cuba, with the first export of coffee occurring in 1820. Currently, there are approximately 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 and an annual production of 1.7 million bags (60kg each). Annual domestic consumption reaches 380,000 bags, with an average per capita annual consumption of 5.5kg, higher than Japan (4kg consumption) and significantly more than Taiwan's current average of just over 1kg.

Product Information

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)
Address: Yandun Road, Dongshankou, Yuexiu District, Guangzhou
Manufacturer Contact: 020-38364473
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste: Mellow and aromatic
Coffee Bean State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Costa Rica
Coffee Type: Costa Rica coffee
Roast Level: Medium roast

Flavor Profile

Berry aroma, caramel, cream, with subtle spices.

Costa Rican Coffee Heritage

Costa Rica was the first country in Central America to cultivate coffee, boasting a long history and a complete system from production to sales. Located in the Central American isthmus with numerous volcanoes, the country enjoys natural advantages of sunshine and soil. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with characteristics reflecting local microclimate and terroir. In both quality and quantity, Costa Rican coffee has consistently received global recognition and is rated as one of the world's high-quality coffees. With two hundred years of coffee cultivation history, coffee was first planted on the slopes of Poas and Barva volcanoes in what is now called the Central Valley region. The seven main coffee growing regions are distributed from northwest to southeast along the inland central plateau.

Coffee cultivation is considered a relatively advanced profession in Costa Rica, and coffee farmers enjoy high social status. In 1897, the capital's citizens witnessed the inauguration of the National Theater, donated by coffee wealth. 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 allow the cultivation of Arabica coffee, with Robusta being considered "contraband" within its borders - a world-leading initiative.

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 newer coffee varieties such as Catuai, Catimor, and Mundo Novo, while ancient varieties like Bourbon and Typica are less common. The country has also developed several local varieties, most notably the Bourbon variety 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 made considerable efforts to improve the hybrid Catimor, attempting to reduce the Robusta bean lineage while enhancing Catimor's Arabica flavor characteristics. In recent years, these have been exported to Asia for trial cultivation.

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

San Ramon processing plant primarily uses washed processing methods and is famous for producing coffee with intense, rich flavors and solid mouthfeel. Coffee cherries are hand-sorted by coffee farmers who remove overripe or unripe cherries before processing. Using a 3-disc Aagaarde pulping machine to remove skin and pulp, the beans are then sorted by density into three grades. Grades 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 re-sorted by density in the washing channels. The beans are then randomly soaked in clean water overnight. After roasting, the processed coffee delivers bittersweet chocolate flavors with creamy toffee-like sweetness, combined with subtle wine acidity. The enticing aroma and fruity sweetness of chocolate beans leave a lasting impression.

Costa Rica's volcanic terrain provides fertile volcanic ash, moderate and suitable temperatures, and stable, abundant rainfall - all factors contributing to coffee being one of the country's main agricultural products. The seven growing regions are: Tarrazu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

Brewing Instructions

Hand-pour Costa Rican San Ramon: 15g of coffee, medium grind (Fuji Royal grinder with 4 setting), 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 before pouring again. Slowly pour until reaching 225g total, avoiding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Costa Rica San Ramon Royal Coffee

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

The best Costa Rican coffees seemingly come 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 roasters' and importers' perceptions of Costa Rican coffee. Centered around processing plants 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 farms or land. All this 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.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473