Introduction to Costa Rica's San Roman Coffee Growing Region - How to Brew Costa Rican Coffee

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The best coffee from Costa Rica seems to come from small processing mills scattered across the major growing regions, including Tarrazu and the Western Valley. This so-called coffee revolution, which began 15 years ago, dramatically changed how roasting experts and importers view Costa Rican coffee. Centered on mills that collect beans from surrounding small farms for processing, these farms are typically small communities or family operations growing coffee on their own plots, with all the coffee processed and dried by a single small mill. The quality and flavor of Royal Coffee are exceptionally unique, thanks in large part to cooperation between coffee producers and us.

Coffee cultivation was introduced to Costa Rica from Cuba in 1779, with the first exports in 1820. Today there are roughly 32000 coffee farmers, with an average cultivated area of less than one hectare (10000 sq m) per farmer. Costa Rica has a population of 4.1 million (2006), with coffee covering 82500 hectares. Annual production reaches 1.7 million bags (60kg each), with domestic annual consumption of 380000 bags. Average per capita annual consumption is 5.5kg, higher than Japan's 4kg, while consumption in Taiwan currently sits at only slightly above 1kg.

Factory Name: FrontStreet Coffee
Shelf Life: 30 days
Net Content: 227g
Packaging: Bulk
Taste: Mellow coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Costa Rica
Coffee Type: Costa Rican coffee
Roast Degree: Medium roast

Flavor Description: Berry notes, caramel, cream, subtle spices.

Costa Rica was the first country in Central America to cultivate coffee, with a long history and a complete system from production to sales. Located on the Central American isthmus amid numerous volcanoes, the country enjoys natural advantages of sunshine and fertile land. The climate is moderated by Pacific and Atlantic currents and sea breezes, producing coffee with the character of local microclimate and terroir. In both quality and quantity, Costa Rican coffee has consistently earned worldwide recognition and is rated among the world's finest. Coffee cultivation in Costa Rica has a two-hundred-year history, with the first plantings on the slopes of the Poas and Barva volcanoes in what is now the Central Valley region. The seven main growing regions run from northwest to southeast along the inland central plateau.

Coffee Culture and Social Impact

Coffee cultivation in Costa Rica is considered a relatively advanced profession, and coffee farmers enjoy high social status. In 1897, the capital's citizens witnessed the inauguration of the National Theater, donated by coffee magnates. Coffee wealth brought stability to Costa Rican politics, economy, and democracy, a rarity among Central American countries. Costa Rica also has laws permitting only Arabica cultivation, with Robusta treated as "contraband" inside its borders, a unique initiative worldwide.

Production Varieties and Quality

Costa Rica's output is not large, at about 110000 tons a year, ranking seventh in Central and South America. The country focuses on modern 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 cultivar Villa Sarchi, known for its elegant flavor. Brazil has also introduced and cultivated this variety, which has won awards. Costa Rican research institutions have also worked relentlessly to improve the hybrid Catimor, attempting to reduce its Robusta bloodline while enhancing its Arabica flavor. In recent years it has 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 latitude plus excellent climate and soil, making it the most famous and widely recognized premier coffee region in Costa Rica. Tres Rios is a renowned sub-region within the Tarrazu growing area. The most famous Costa Rican single-estate coffee in the specialty world is La Minita estate in Tarrazu, with an annual production of only 160000 pounds.

San Román Processing Mill

San Román Processing Mill primarily uses the washed method and is famous for producing coffee with intense, rich flavors and a solid mouthfeel. Cherries are hand-sorted, with farmers removing overripe or unripe fruit before processing. A 3-disc Aagaarde pulping machine removes the skin and pulp, after which machines sort 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 ferment in a cool place for about 24-36 hours, then are cleaned and sorted again by density in the washing channel. They are then soaked at random in clean water overnight. After roasting, the processed coffee offers bittersweet chocolate flavors with a substantial, cream-candy sweetness, combined with subtle wine acidity. The aroma is captivating, and the fruity chocolate sweetness is unforgettable.

Costa Rican Coffee Regions

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

Brewing Instructions

Hand-pour Costa Rican San Román: 15g of coffee, medium grind (ghost 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 stop. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Costa Rica San Román Processing Mill Royal Coffee

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
Variety: Caturra, Catuai
Processing Mill: San Román Processing Mill
Flavor: Berry notes, caramel, cream, subtle spices

FrontStreet Coffee Recommendation

For a medium roast that keeps the fruity sweetness of a Costa Rican cup, FrontStreet Strawberry Candy Geisha Blend is the standout. It combines two well-known Central and South American origins: a honey-processed Costa Rican coffee and a washed Panamanian Geisha. To highlight the best of both, FrontStreet roasts it medium, so it shows both orange-blossom honey depth and a rounded sweetness on the palate, and it works for cold brew, pour-over, and espresso. If you prefer something equally balanced but nuttier, FrontStreet Brazil Queen's Estate is a rare yellow Bourbon from the global coffee leader; medium roasted, it brings creamy peanut, chocolate, toast, and sugarcane aromas and sweetness, and it can be poured over or brewed in a moka pot or espresso machine.

Both are forgiving at a 1:15 ratio with water around 88-91°C. For pour-over, use a medium grind and finish the drawdown in about 2:00; for cold brew or espresso, adjust the grind finer and let the sweetness come forward.