Characteristics, Flavor Description, and Growing Regions of Costa Rica San Roman Coffee Beans

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The best coffee from Costa Rica seemingly comes from small processing mills scattered throughout the main coffee growing regions, including Tarrazú and West Valley. This so-called coffee revolution originated 15 years ago, dramatically changing 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 mostly small communities or family-run operations, growing coffee on their own small farms or land, with all coffee being processed and dried by one small processing mill. The quality and flavor of Royal Coffee are quite 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 beginning in 1820. Currently, there are about 32,000 coffee farmers, with each farmer cultivating an 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, annual production of 1.7 million bags (60kg per bag), annual domestic consumption of 380,000 bags, and average per capita annual consumption of 5.5kg, which is higher than Japan's consumption (4kg). Taiwan's current average consumption is only slightly more than 1kg.

Costa Rica San Ramon Royal Coffee

Country: Costa Rica

Grade: SHB

Altitude: 1700M

Region: Tarrazú Region

Roast Level: Medium-Dark Roast

Processing Method: Washed

Varieties: Caturra, Catuai

Processing Mill: San Ramon Processing Mill

Flavor Notes: Berry aroma, caramel, cream, subtle spices

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)

Address: Yandun Road, Dongshankou, Yuexiu District, Guangzhou

Contact: 020-38364473

Shelf Life: 30 days

Net Weight: 227g

Packaging: Bulk

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.

Costa Rica is the first country in Central America where coffee was introduced for cultivation, with a long history and a complete system from production to sales. Located in the Central American isthmus, with numerous volcanoes throughout the country, it possesses natural advantages of sunshine and land. Climate-wise, it is simultaneously influenced by Pacific and Atlantic ocean currents and sea breezes, resulting in coffee with characteristics of local microclimate and terroir. In terms of quality and quantity, Costa Rican coffee has always been recognized worldwide and is rated as one of the world's high-quality coffees. Coffee cultivation in Costa Rica 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 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 hold a prestigious status in the country. In 1897, the capital's citizens witnessed the inauguration of the National Theater, donated by coffee millionaires. Coffee wealth brought stability to Costa Rica's politics, economy, and democracy, which is rare 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 pioneering initiative unique in the world.

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 variants have also been developed within the country, the most famous being the Bourbon variety Villa Sarchi, which belongs to the elegant flavor category 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, and have recently exported it to Asia for trial cultivation.

The country's most famous growing region is Tarrazú, near the capital San José. The Tarrazú region has the highest average latitude, excellent climate and soil conditions, making it the most famous and generally recognized best coffee-producing region in Costa Rica. Tres Rios is a famous sub-region within the Tarrazú region. 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 Ramon Processing Mill primarily uses the washed processing method and is known for producing coffee with intense, rich flavors and solid mouthfeel. Coffee cherries undergo hand-sorting, with farmers removing overripe or unripe cherries before processing. A 3-disc aagaarde pulper is used to remove the skin and pulp, then machines sort the coffee beans into three grades based on density. Grade 1 and 2 beans are fermented separately, while Grade 3 consists of lower-quality beans. The beans are fermented in a cool place for about 24-36 hours, then cleaned after fermentation and sorted again by density in the washing channels. Next, the beans are randomly soaked in clean water overnight. After processing and roasting, the bittersweet chocolate flavor creates a rich, creamy sweetness like fudge, combined with subtle wine-like acidity. The aroma is captivating, and the fruity sweetness of the chocolate beans is unforgettable.

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

For hand-poured Costa Rican San Ramon: Use 15g of coffee, medium grind (Fuji Royal grinder with ghost tooth burrs set to 4), 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 in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g. Avoid the tail end. Water-to-coffee ratio is 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