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

Costa Rica: A Premium Coffee Origin

Costa Rica's coffee production is modest — about 110,000 tons a year, ranking seventh in Central and South America. The country focuses on newer varieties such as Caturra, Catuai, and Mundo Novo, while the old Bourbon and Typica varieties are rarely seen. Several local variants have been bred domestically, the most famous being the Bourbon mutation Villa Sarchi, prized for its elegant flavor; Brazil has also introduced and cultivated it, and it has won awards there. Costa Rican research institutions have also worked tirelessly to improve the Catimor hybrid, trying to reduce its Robusta lineage while enhancing its Arabica character, and in recent years improved Catimor has been exported to Asia for trial cultivation.

Tarrazu: Costa Rica's Premier Growing Region

The country's most celebrated growing region is Tarrazu, near the capital San José. Tarrazu sits at the highest average altitude and enjoys excellent climate and soil, making it Costa Rica's most famous and widely recognized source of fine coffee. Tres Rios is a famous sub-region within Tarrazu, and the most renowned Costa Rican single origin in the specialty coffee world is the La Minita estate from Tarrazu, with an annual production of only 160,000 pounds.

The San Roman Processing Method

The San Roman mill primarily uses the washed process and is known for coffee with intense, rich flavor and a solid mouthfeel. Cherries are hand-sorted first, with overripe and unripe fruit removed before processing. A 3-disc Aagaarde pulper strips off skin and pulp, then machines sort the beans into three grades by density: grades 1 and 2 ferment separately, while grade 3 holds the lower-quality beans. The green beans ferment in a cool place for about 24-36 hours, then are washed and density-sorted again in the washing channels, and finally soaked overnight in clean water. When processed and roasted, the coffee shows bittersweet chocolate with creamy, toffee-like sweetness and a subtle winy acidity — the aromatic fruit sweetness makes for an unforgettable cup.

Ideal Growing Conditions

Costa Rica's volcanic terrain provides fertile volcanic ash, mild temperatures, and stable, abundant rainfall — factors that have made coffee 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 for Costa Rica San Roman: 15g of coffee at a medium grind (Fuji ghost-tooth grinder, setting 4), V60 dripper, water temperature 88-89°C. Pour 30g of water for a 27-second bloom, then pour to 105g and pause. Once the water level in the bed drops to half, resume pouring slowly up to 225g, cutting the tail end. Water-to-coffee ratio is 1:15, total extraction time 2:00.

The Coffee Revolution

Costa Rica's best coffees increasingly come from small mills scattered across the main growing regions, including Tarrazu and West Valley. This so-called coffee revolution began 15 years ago and has changed how roasters and importers view Costa Rican coffee. The model centers on micro-mills that collect cherries from surrounding small farms — typically small communities or family operations growing coffee on their own plots — and processes and dries everything from a single mill. The quality and flavor of this Royal coffee are truly distinctive, thanks in large part to the cooperation between growers and the milling teams.

Coffee Cultivation History

Coffee came to Costa Rica in 1779 from Cuba, with the first exports in 1820. Today there are about 32,000 coffee farmers, averaging less than one hectare (10,000㎡) each. Costa Rica had a population of 4.1 million (2006), with coffee covering 82,500 hectares. Annual production runs 1.7 million bags (60kg each), with domestic consumption of 380,000 bags. Per capita annual consumption averages 5.5kg — higher than Japan's 4kg, and far above Taiwan's just-over-1kg.

Coffee Details

Country: Costa Rica
Grade: SHB
Altitude: 1,700m
Region: Tarrazu
Roast Level: Medium 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
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 Central American country to cultivate coffee, with a long history and a complete system from production to sales. Sitting on the Central American isthmus, the country abounds in volcanoes and enjoys natural advantages of sunshine and land, with climate moderated by both Pacific and Atlantic currents and sea breezes. The resulting coffee reflects microclimates and terroir found nowhere else, and Costa Rican coffee has earned consistent world recognition as a world-class quality coffee. Cultivation spans two hundred years, beginning on the slopes of the Poas and Barva volcanoes in today's Central Valley; the seven main growing regions fan out from northwest to southeast along the inland central plateau.

Coffee's Social Impact

Thanks to coffee, being a coffee farmer in Costa Rica is a relatively high-status profession, and growers hold a respected place in society. In 1897, the capital's citizens witnessed the inauguration of the National Theater, donated by coffee wealth. Coffee's prosperity brought political, economic, and democratic stability rare among Central American nations. Costa Rica has even passed laws permitting only Arabica cultivation — Robusta is treated as "contraband" within its borders, a pioneering move unique in the world.

FrontStreet Coffee Recommendation

If you love San Roman's soft acidity and caramel sweetness, FrontStreet Coffee's Brazilian offerings offer a complementary, low-acid direction. The Cerrado Red Bourbon — a classic pulped-natural lot from one of Brazil's most respected regions — shows rich cream peanut, toasted bread, caramel, and hazelnut aromas with a round, non-acidic body, and works beautifully as pour-over, moka pot, single-origin espresso, siphon, or French press.

For something more distinctive, the Brazil Queen Estate Yellow Bourbon, grown in Mogiana's fertile red volcanic soil, delivers a rare sugarcane sweetness alongside fruit and chocolate notes — delicious through pour-over, moka pot, or a home espresso machine.