Differences, Distinctions, and Awards of Costa Rica San Roman Estate Single-Origin Coffee Beans

Costa Rica San Roman Estate Single Origin Bean Differences, Distinctions, and Awards

Costa Rica San Roman Processing Plant 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 Process

Varieties: Caturra, Catuai

Processing Plant: San Roman Processing Plant

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

The best Costa Rica coffee apparently comes from small processing plants scattered throughout the main coffee-growing regions, including Tarrazu 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 plants that collect coffee beans from surrounding small farms for processing, these farms are mostly small communities or family-owned, growing coffee on their own small farms or land, with all coffee being processed and dried by one small processing plant. The quality and flavor of Royal Coffee are quite unique, largely thanks to the collaboration between coffee producers and our company.

Coffee cultivation in Costa Rica began in 1779 with introduction from Cuba, with coffee first exported in 1820. Currently, there are about 32,000 coffee farmers, with each farmer cultivating less than one hectare (10,000㎡) on average. Costa Rica has a population of 4.1 million (2006), with coffee cultivation covering 82,500 hectares, annual production of 1.7 million bags (60kgs each), domestic annual consumption of 380,000 bags, and average per capita annual consumption of 5.5kgs - higher than Japan (4kgs consumption), while Taiwan's current average is only slightly above 1kg.

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 spice.

Costa Rica was 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, it possesses natural advantages of sunshine and land. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with the characteristics of local microclimate terroir. In terms of quality and quantity, Costa Rican coffee has always received worldwide recognition and is rated as one of the world-class high-quality coffees. Costa Rican coffee cultivation has a two-hundred-year history, first 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 high-level 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 - rare among Central American countries. Additionally, Costa Rica has laws that only allow Arabica cultivation, with Robusta being considered "contraband" within its borders - a world-first initiative.

Costa Rica's production is not large, with 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 are rarely seen. Several variants have also developed within the country, the most famous being the Bourbon variant Villalobos, known for its elegant flavor profile and also introduced and cultivated in Brazil where it has won awards. Additionally, Costa Rican research institutions have worked tirelessly to improve the hybrid Catimor, attempting to reduce the Robusta bloodline and enhance the Arabica flavor of Catimor, which has recently been exported to Asia for trial cultivation.

The country's most famous large growing area 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 generally recognized as the best major coffee-producing region in Costa Rica. Tres Rios is a famous small-producing area within the Tarrazu region. 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 Roman Processing Plant primarily uses washed processing methods and is known for coffee with intense, rich, and solid mouthfeel. Coffee cherries are hand-sorted, with farmers removing overripe or unripe cherries before processing. Using a 3-disc Aagaarde pulper to remove skin and pulp, the beans are then machine-sorted by density into 3 grades. Grade 1 and 2 green beans are fermented separately, while grade 3 consists of lower-quality beans. The green beans ferment in a cool place for about 24-36 hours, after which they are washed and re-graded by density in the washing channels, then randomly soaked in clean water overnight. After processing and roasting, the bittersweet chocolate flavor develops a rich sweetness like cream candy, blending with subtle wine acidity, creating an inviting aroma where the fruity sweetness of chocolate beans leaves a lasting impression.

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

Pour-over Costa Rica San Roman

15g coffee, medium grind (small Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g water, bloom for 27 seconds, then pour to 105g and stop. Wait until the water level drops to halfway, then continue pouring slowly to 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

TARRAZU

The Tarrazu region has long established a reputation for quality, with coffee from this region almost guaranteed to be considered high-grade over the years. However, this coffee comes from different farms and is then blended into large batches. Nevertheless, the Tarrazu brand has accumulated enough strength over the years that coffee produced outside the region is also labeled as Tarrazu to increase its value. Costa Rica's highest coffee farms are located in this region. Like many other regions, the profitable harvest period is during the distinct dry season.

Altitude: 1,200-1,900m

Harvest: November - March

Costa Rica San Roman Processing Plant

Coffee Region: Tarrazu

Coffee Varieties: Caturra, Catuai

Annual Rainfall: 2000mm

Grading Standard: SHB

Average Temperature: 19°C

Processing Method: Washed Process

Green Bean Specifications: 17-18 screen

Cultivation Altitude: 1700M

Soil Type: Volcanic soil

The best Costa Rican coffee seems to come mostly from small processing plants scattered throughout the main coffee-producing regions, including Tarrazu 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 plants, coffee beans are collected from surrounding small farms for processing. These farms are mostly small communities or family-owned, growing coffee on their own small farms or land, with all coffee being processed and dried by one small processing plant.

San Roman Processing Plant primarily uses washed processing methods and is known for coffee with intense, rich, and solid mouthfeel. Coffee cherries are hand-sorted, with farmers removing overripe or unripe cherries before processing. Using a 3-disc Aagaarde pulper to remove skin and pulp, the beans are then machine-sorted by density into 3 grades. Grade 1 and 2 green beans are fermented separately, while grade 3 consists of lower-quality beans. The green beans ferment in a cool place for about 24-36 hours, after which they are washed and re-graded by density in the washing channels, then randomly soaked in clean water overnight.

Flavor Description: Tea aroma, candy sweetness, grape notes, caramel fragrance, cream, subtle spice notes.

The bittersweet chocolate flavor develops a rich sweetness like cream candy.

Costa Rica

Population: 4,586,000

In the past, Costa Rica has successfully sold its coffee based on the names of producing regions. However, flavors vary greatly within each region, making it very worthwhile to explore each different area to see what kind of coffee beans they can produce.

CENTRAL VALLEY

The Central Valley, where Costa Rica's capital San José is located, is the most densely populated area and the region with the longest history of coffee cultivation. It's typically divided into sub-regions of San José Heredia and Alajuela. The region has three major volcanoes: Irazú, Barva, and Poás that influence the topography and soil.

Altitude: 900-1,600m

Harvest: November - March

WEST VALLEY

The West Valley, where the first settlers arrived in the 19th century and brought coffee with them. The region is divided into 6 sub-regions centered around the cities of San Ramón, Palmares, Naranjo, Grecia, Sarchi, and Atenas. The city of Sarchi has a specific coffee variety called Villa Sarchi. The highest altitude areas in this region are located around Naranjo, where some amazing coffees can be found at these elevations.

Altitude: 700-1,600m

Harvest: October - February

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473