Flavor Characteristics, Origin, and Brewing Parameters for Costa Rica San Roman Estate Single Origin Coffee

Flavor Characteristics, Region and Brewing Parameters of Costa Rica San Roman Estate Single Origin Coffee

Costa Rica

Population: 4,586,000

In the past, Costa Rica successfully sold its coffee on the strength of production-region names. The trouble is that flavor varies greatly within each region, which makes exploring the different areas worthwhile — each one turns out its own kind of bean.

CENTRAL VALLEY

The Central Valley, where the capital San José sits, is the most densely populated area and the region with the longest history of coffee cultivation. It is usually divided into the subregions of San José, Heredia and Alajuela. The topography and soil here are shaped by three major volcanoes: Irazú, Barva and Poás.

Altitude: 900-1,600m

Harvest: November - March

WEST VALLEY

The West Valley was first settled in the 19th century by farmers who brought coffee with them. The region is divided into six subregions centered on the cities of San Ramón, Palmares, Naranjo, Grecia, Sarchí and Atenas. The city of Sarchí has its own specific variety, Villa Sarchi. The highest ground in the region lies around Naranjo, where some remarkable coffees can be found.

Altitude: 700-1,600m

Harvest: October - February

Costa Rica San Roman Processing Plant Royal Coffee

Country: Costa Rica

Grade: SHB

Altitude: 1700m

Region: Tarrazú

Roast Level: Medium roast

Processing Method: Washed

Varieties: Caturra, Catuai

Processing Plant: San Roman Processing Plant

Flavor: Berry aroma, caramel, cream, subtle spices

The best Costa Rican coffees seem to come from small processing plants scattered across the major growing regions, Tarrazú and West Valley among them. This so-called coffee revolution, which began 15 years ago, has dramatically changed how roasting experts and importers view Costa Rican coffee. Centered on plants that collect and process beans from surrounding small farms, these operations are typically small communities or families growing coffee on their own plots, with all the coffee processed and dried at a single small plant. Royal Coffee's quality and flavor are quite distinctive, thanks largely to the collaboration between coffee producers and our company.

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

Shelf Life: 30 days

Net Weight: 227g

Packaging: Bulk

Taste: Mellow 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 was the first country in Central America to introduce coffee cultivation, and it boasts a long history and a complete system from production to sales. Sitting on the Central American isthmus amid numerous volcanoes, it enjoys abundant sunshine and fertile land. Its climate is moderated by Pacific and Atlantic currents and sea breezes, producing coffees with distinctive microclimate terroir. In both quality and quantity, Costa Rican coffee has consistently earned worldwide recognition and is rated among the world's high-quality coffees. Costa Rica has two hundred years of coffee-growing history, with the first plantings on the slopes of the Poás and Barva volcanoes, today known as the Central Valley. The seven main growing regions run from northwest to southeast along the inland central plateau.

Thanks to coffee, being a coffee farmer in Costa Rica is considered a relatively prestigious profession, and growers hold a respected place in society. In 1897, residents of the capital witnessed the inauguration of the National Theater, donated by coffee wealth. That wealth brought stability to Costa Rica's politics, economy and democracy, a rarity among Central American countries. Costa Rica also has laws permitting only Arabica cultivation, with Robusta considered "contraband" within its borders — a world first.

Costa Rica's production volume is not large, at roughly 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 ancient Bourbon and Typica are less common. It has also developed several local varieties, the most famous being the Bourbon-derived Villa Sarchi, an elegant-flavored variety that was introduced to Brazil and has won awards there. Costa Rican research institutions have also worked hard to improve the Catimor hybrid, trying to reduce its Robusta bloodline and enhance its Arabica flavor; the result has recently been exported to Asia for trial cultivation.

The country's most famous growing region is Tarrazú (Tarrazu), near the capital San José. Tarrazú has the highest average latitude along with excellent climate and soil, making it both the most famous and generally the best-regarded coffee region in Costa Rica. Tres Rios is a famous subregion within Tarrazú. The most renowned Costa Rican single-estate coffee in the specialty world is La Minita estate in Tarrazú, with an annual production of only 160,000 pounds.

The San Roman plant relies mainly on washed processing and is known for intense, rich flavors and a solid mouthfeel. Cherries are hand-sorted, with farmers removing overripe or underripe fruit before processing. A 3-disc Aagaarde pulper removes the skin and pulp, then machines sort the beans by density into three grades. Grade 1 and 2 beans ferment separately, while Grade 3 is lower quality. The beans ferment in a cool place for about 24-36 hours, are washed and sorted again by density in the washing channels, and finally soaked at random in clean water overnight. After processing and roasting, the bittersweet chocolate flavor develops a creamy, fudge-like sweetness that combines with subtle wine-like acidity and a fruit sweetness that is hard to forget.

Costa Rica's volcanic terrain provides fertile volcanic ash, mild and suitable temperatures and stable, abundant rainfall — all factors that helped coffee become 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.

For pour-over Costa Rican San Roman: use 15g of coffee, ground medium (a Fujiyama serrated burr grinder set to 4), a V60 dripper and water at 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and stop. When the water level drops to halfway, continue pouring slowly to 225g total. Avoid the final tail. Water-to-coffee ratio 1:15, extraction time 2:00.

TARRAZÚ

The Tarrazú region has long-established credibility, and for years coffee from the area has been treated as almost synonymous with high quality. In practice this coffee comes from different farms and is blended into large batches, yet the Tarrazú name has accumulated enough strength over the years that coffee grown outside the region is sometimes labeled Tarrazú to raise its value. Costa Rica's highest farms sit in this region, and as elsewhere the most profitable harvest comes during the distinct dry season.

Altitude: 1,200-1,900m

Harvest: November - March

Costa Rica San Roman Processing Plant

Coffee Region: Tarrazú

Coffee Varieties: Caturra, Catuai

Annual Rainfall: 2000mm

Grading Standard: SHB

Average Temperature: 19°C

Processing Method: Washed

Green Bean Size: 17-18 screen

Cultivation Altitude: 1700m

Soil Type: Volcanic soil

The best Costa Rican coffees seem to come from small processing plants scattered across the major growing regions, Tarrazú and West Valley among them. This so-called coffee revolution, which began 15 years ago, has dramatically changed how roasting experts and importers view Costa Rican coffee. Centered on plants that collect and process beans from surrounding small farms, these operations are typically small communities or families growing coffee on their own plots, with all the coffee processed and dried at a single small plant.

The San Roman plant relies mainly on washed processing and is known for intense, rich flavors and a solid mouthfeel. Cherries are hand-sorted, with farmers removing overripe or underripe fruit before processing. A 3-disc Aagaarde pulper removes the skin and pulp, then machines sort the beans by density into three grades. Grade 1 and 2 beans ferment separately, while Grade 3 is lower quality. The beans ferment in a cool place for about 24-36 hours, are washed and sorted again by density in the washing channels, and finally soaked at random in clean water overnight.

Flavor Description: Tea aroma, candy sweetness, grape notes, caramel fragrance, cream, subtle spice notes, with a bittersweet chocolate flavor that provides a creamy, fudge-like richness.

FrontStreet Coffee Recommendation

Washed processing is what makes these flavors legible, and FrontStreet has three clear examples. FrontStreet Yirgacheffe Gedingding Cooperative comes from the Gedingding village and shows jasmine florals and bright citrus acidity, with green tea and honey after a medium-light roast; it suits pour-over, cold brew and espresso. FrontStreet Kenya Small Tomato is a Kenyan washed bean from the Sika region at 1,550-1,750 meters, a 72-hour double washed fermentation of SL28 and SL34 with cherry tomato and smoked plum at the core, a full juice body and a clean yellow-sugar and green-tea finish. FrontStreet Jamaica Blue Mountain No.1 rounds things out, its washed processing delivering hazelnut, cream, chocolate and caramel with a balanced mouthfeel and no single note dominating.