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Costa Rica San Roman Coffee Bean Characteristics, Flavor Description, and Regional Features

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista discussions - Follow Coffee Workshop (WeChat official account: cafe_style). Costa Rica's coffee production is relatively modest, with an annual output of approximately 110,000 tons, ranking seventh in Central and South America. The country primarily focuses on recent coffee varieties such as Caturra, Catuai, and Mundo Novo, while ancient Bourbon and Typica varieties are less common. Several local varieties have also been developed within the country, the most famous being the Bourbon variety Villa.

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Costa Rica: Premium Coffee Origin

Costa Rica's coffee production is not large, with an annual output of about 110,000 tons, ranking seventh in Central and South America. The country primarily focuses on recent coffee varieties such as Caturra, Catuai, and Mundo Novo, while ancient Bourbon and Typica varieties are rarely seen. Several local variants have also been developed within the country, the most famous being the Bourbon variant Villa Sarchi, which is known for its elegant flavor profile. Brazil has also introduced and cultivated this variety, which has won awards. Additionally, Costa Rican research institutions have been working tirelessly to improve the hybrid Catimor, attempting to reduce the Robusta bean lineage while enhancing the Arabica flavor characteristics of Catimor. In recent years, it has been exported to Asia for trial cultivation.

Tarrazu: Costa Rica's Premier Growing Region

The country's most famous major growing region is Tarrazu, located 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 famous sub-region within the Tarrazu growing area. The most renowned Costa Rican single-origin coffee in the specialty coffee world is La Minita estate from the Tarrazu region, with an annual production of only 160,000 pounds.

San Roman Processing Method

The San Roman processing plant primarily uses the washed processing method and is known for producing coffee with intense, rich flavors and solid mouthfeel. Coffee cherries undergo manual selection, 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 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 beans are washed and sorted again by density in the washing channels. Then, the beans are randomly soaked in clean water overnight. When processed and roasted, the coffee displays flavors of bittersweet chocolate with creamy, toffee-like sweetness, combined with subtle wine acidity. The aromatic fruit sweetness of chocolate beans creates an unforgettable experience.

Ideal Growing Conditions

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: Tarrazu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

Brewing Method: Pour Over

Pour-over brewing for Costa Rica San Roman: 15g of coffee, medium grind (using Fuji's ghost tooth 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 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, total extraction time is 2:00.

The Coffee Revolution

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 and has significantly changed 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 typically small communities or family operations that grow coffee on their own small farms or land. All of 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.

Coffee Cultivation History

Coffee cultivation in Costa Rica began in 1779 when it was introduced from Cuba, with the first coffee exports occurring in 1820. Currently, there are about 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 is 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's 4kg, while Taiwan's average consumption is only slightly above 1kg per person.

Coffee Details

Country: Costa Rica
Grade: SHB
Altitude: 1700m
Region: Tarrazu
Roast Level: Medium-dark roast
Processing Method: Washed
Varieties: Caturra, Catuai
Processing Plant: San Roman Processing Plant
Flavor Notes: Berry aroma, caramel, cream, subtle spices

Product Information

Manufacturer: FrontStreet Coffee
Address: Yandun Road, Dongshankou, Yuexiu District, Guangzhou City
Contact: 020-38364473
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Flavor Profile: Aromatic coffee beans
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: Coffee Excellence

Costa Rica was the first country in Central America where coffee was introduced and cultivated, with a long history and a complete system from production to sales. Located in the Central American isthmus, the country has numerous volcanoes and natural advantages of sunshine and land. The climate is simultaneously moderated by Pacific and Atlantic ocean currents and sea breezes. The resulting coffee exhibits characteristics unique to local microclimate and terroir conditions. In terms of both quality and quantity, Costa Rican coffee has consistently received world recognition and has been rated as one of the world-class high-quality coffees. Costa Rican coffee cultivation has a two-hundred-year history, initially 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.

Coffee's Social Impact

Due to coffee cultivation, being a coffee farmer in Costa Rica is considered a relatively high-status profession. Coffee farmers hold a respected position in Costa Rican society. In 1897, citizens of the capital witnessed the inauguration of the National Theater, donated by coffee wealth. The prosperity from coffee brought stability to Costa Rica's politics, economy, and democracy - a rarity among Central American countries. Additionally, Costa Rica has established laws that only allow the cultivation of Arabica coffee, with Robusta being considered "contraband" within its borders - a pioneering initiative unique in the world.