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

Coffee cultivation in Costa Rica was introduced from Cuba in 1779, with the first coffee exports 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. Annual production reaches 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), while Taiwan's current average consumption is only slightly above 1kg.

Factory Name: FrontStreet Coffee (FrontStreet Coffee)
Factory Address: Yandun Road, Dongshankou, Yuexiu District, Guangzhou City
Factory Contact: 020-38364473
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 in the Central American Isthmus with numerous volcanoes, the country enjoys natural advantages of sunshine and fertile land. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with characteristics of local microclimate and terroir. In terms of both quality and quantity, Costa Rican coffee has consistently received worldwide recognition and is rated as one of the world's high-quality coffees. Costa Rican coffee cultivation has a two-hundred-year history, with the first plantings 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 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 tycoons. Coffee wealth brought stability to Costa Rican politics, economy, and democracy—a rarity among Central American countries. Additionally, Costa Rica has laws that only permit the cultivation of Arabica coffee, with Robusta being considered "contraband" within its borders—a unique initiative worldwide.

Production Varieties and Quality

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 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 cultivar 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 relentless efforts to improve the hybrid Catimor, attempting to reduce the Robusta bloodline while enhancing the Arabica flavor of Catimor. 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. The Tarrazu region has the highest average latitude and excellent climate and soil conditions, making it the most famous and widely recognized excellent coffee-producing 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 coffee world is La Minita estate in the Tarrazu region, with an annual production of only 160,000 pounds.

San Román Processing Mill

San Román Processing Mill primarily uses the washed processing method and is famous for producing coffee with intense, rich flavors and solid mouthfeel. Coffee cherries are hand-sorted, with farmers removing overripe or unripe cherries before processing. A 3-disc Aagaarde pulping machine is used to remove the skin and pulp, then machines sort the coffee 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 are fermented in a cool place for about 24-36 hours, then cleaned after fermentation and sorted again by density in the washing channel. Subsequently, the green beans are randomly soaked in clean water overnight. The processed coffee, after roasting, offers flavors of bittersweet chocolate with a substantial sweetness like cream candy, combined with subtle wine acidity. The aroma is captivating, and the fruity sweetness of the chocolate notes is unforgettable.

Costa Rican Coffee Regions

The country's volcanic terrain provides fertile volcanic ash, mild and suitable temperatures, and stable, abundant rainfall—all factors contributing to coffee being 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 (Fuji grinder with ghost burrs at setting 4), V60 dripper, water temperature 88-89°C. First pour with 30g of water, 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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473