Is Costa Rica San Roman Coffee Delicious? How to Make Costa Rican Coffee

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Costa Rica San Ramon Royal Coffee

Country: Costa Rica

Grade: SHB

Altitude: 1700M

Region: Tarrazú growing region

Roast Level: Medium-dark roast

Processing Method: Washed processing

Varieties: Caturra, Catuai

Processing Plant: San Roman Processing Plant

Flavor: Berry aroma, caramel, cream, subtle spices

The best Costa Rican coffee seemingly comes from small processing plants scattered across major coffee growing regions, including Tarrazú and Western Valley. This so-called coffee revolution originated 15 years ago, significantly changing how roasting experts and importers view Costa Rican coffee. Centered around processing plants that collect coffee beans from surrounding small farms for processing, these farms are mostly small communities or family-owned operations that grow coffee on their own small plots of land or agricultural holdings, with all coffee being processed and dried by a single small processing plant. The quality and flavor of Royal Coffee are exceptionally distinctive, largely thanks to the collaboration between coffee producers and ourselves.

Coffee cultivation in Costa Rica began with introduction from Cuba in 1779, with coffee exports only starting in 1820. There are currently about 32,000 coffee farmers, with each farmer cultivating an average area of less than one hectare (10,000㎡). Costa Rica has a population of 4.1 million (as of 2006), with coffee cultivation covering 82,500 hectares and annual production of 1.7 million bags (each weighing 60kgs). Annual domestic consumption amounts to 380,000 bags, with average per capita annual consumption reaching 5.5kgs—higher than Japan's consumption (4kgs), while Taiwan's current average consumption is only slightly above 1kg.

Manufacturer: 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 Rican coffee
Roast Level: Medium roast

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

Costa Rica was the first country in Central America where coffee was introduced and cultivated, boasting a long history and a complete organizational system from production to sales. Located in the Central American isthmus with numerous volcanoes throughout its territory, it possesses natural advantages of sunshine and land. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee that reflects the characteristics of local microclimate terroir conditions. In terms of both quality and quantity, Costa Rican coffee has consistently received worldwide recognition and has been evaluated as one of the world-class high-quality coffees. Coffee cultivation in Costa Rica already has two hundred years of history, originally planted on the slopes of Poas and Barva volcanoes in what is today called the Central Valley region. The main seven coffee growing regions are distributed from northwest to southeast along the inland central plateau.

Due to coffee cultivation being a relatively advanced profession in Costa Rica, coffee farmers enjoy a very respected status in Costa Rican society. In 1897, the capital's citizens witnessed the completion of the National Theater, donated by wealthy coffee merchants. Coffee wealth brought stability to Costa Rica's politics, economy, and democracy—a rarity among Central American countries. Additionally, Costa Rica has established laws that only permit cultivation of Arabica coffee, with Robusta being considered "prohibited substances" within its borders—a world-first initiative.

Costa Rica's production volume is not large, with annual output around 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 the ancient Bourbon and Typica varieties are less common. Many varieties have also been derived within the country, the most famous being the Bourbon variety Villa Sarchi, which belongs to elegant-flavored varieties and has been introduced and cultivated in Brazil, where it has won awards. Additionally, Costa Rican research institutions have spared no effort in improving the hybrid Catimor, attempting to reduce the Robusta bloodline while enhancing Catimor's Arabica flavor characteristics. In recent years, it has been exported to Asia for trial cultivation.

The country's most famous large growing area is Tarrazú, near the capital San José. The Tarrazú growing region has the highest average latitude, excellent climate and soil conditions, making it the most famous and generally recognized as the best large coffee growing area in Costa Rica. Tres Rios is a famous small growing region within the Tarrazú growing area. The most famous Costa Rican single-estate coffee in the specialty coffee world is the La Minita estate in the Tarrazú region, with an annual production of only 160,000 pounds.

San Roman Processing Plant primarily uses washed processing methods and is renowned for coffee with strong, rich flavors and solid texture. Coffee cherries undergo manual selection, with coffee farmers removing overripe or unripe cherries before processing begins. A 3-disc aagaarde pulping machine is used to remove the skin and pulp, then machines separate 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 green beans. The green beans ferment in a cool place for about 24-36 hours. After fermentation, the green beans are washed and further graded by density in the washing channels, then randomly soaked in clean water overnight. After processing and roasting, the bittersweet chocolate flavor possesses a rich sweetness like fudge, combining subtle wine acidity with an enticing aroma. The fruity sweetness of the chocolate beans is unforgettable.

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

Brewing Guide

Hand-poured Costa Rican San Roman. Use 15g of coffee ground to medium fineness (using Fujiyama serrated burr grinder 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 halfway, then continue pouring slowly until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473