Costa Rica San Roman Estate Single Origin Bean Grading, Pricing, Green Beans and Roasting Profile

For professional barista communication, please follow Coffee Workshop (WeChat public account: cafe_style)

Costa Rica San Roman Estate Single Origin Bean Grading, Price, Green Beans and Roasting Curve

Costa Rica Santa Roman Processing Plant

Coffee Growing Region: Tarrazu

Coffee Varieties: Caturra, Catuai

Annual Rainfall: 2000mm

Grading Standard: SHB

Average Annual Temperature: 19°C

Processing Method: Washed

Green Bean Size: 17-18 screen

Growing Altitude: 1700m

Soil Type: Volcanic soil

The best coffee from Costa Rica seems to come 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, greatly changing the perception of Costa Rican coffee among roasting experts and importers.

Centered around processing plants, coffee beans from surrounding small farms are collected for processing. These farms are mostly small communities or family-owned, growing coffee on their own small farms or land, and all these coffees are processed and dried by one small processing plant.

The San Roman Processing Plant primarily uses washed processing methods and is known for producing coffee with strong, rich flavors and a robust mouthfeel. Coffee cherries undergo manual selection, with farmers removing overripe or unripe cherries before processing. A 3-disc Aagarrde depulper is used to remove the skin and pulp, then machines sort the beans by density into three grades. Grade 1 and 2 green beans are fermented separately, while grade 3 represents lower quality beans. The green beans ferment in a shaded area for about 24-36 hours. After fermentation, the beans are washed and sorted again by density in the washing channels, then randomly soaked in clean water overnight.

Flavor Description: Tea aroma, candy sweetness, grape flavor, caramel aroma, cream, subtle spice notes, with bittersweet chocolate flavors reminiscent of creamy, thick sweet toffee.

Costa Rica

Population: 4,586,000

In the past, Costa Rica has successfully sold its coffee based on the names of production regions. However, flavors vary greatly within each region, making it very worthwhile to explore each different area to see what kinds 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 region and has been growing coffee for the longest time. It is typically divided into San José Heredia and Alajuela sub-regions. The region features three major volcanoes: Irazú, Barva, and Poás, which influence the topography and soil.

Altitude: 900-1,600m
Harvest: November - March

WEST VALLEY

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

Altitude: 700-1,600m
Harvest: October - February

Costa Rica San Ramon Royal Coffee

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

The best coffee from Costa Rica seems to come 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, greatly changing the perception of Costa Rican coffee among roasting experts and importers. Centered around processing plants, coffee beans from surrounding small farms are collected for processing. These farms are mostly small communities or family-owned, growing coffee on their own small farms or land, and all these coffees are processed and dried by one small processing plant. The quality and flavor of Royal Coffee are quite unique, largely thanks to the cooperation between coffee producers and ourselves.

Coffee cultivation in Costa Rica began in 1779 when it was introduced from Cuba, with the first export occurring in 1820. Currently, there are about 32,000 coffee farmers, with each farming 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 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 is only slightly above 1kg.

Factory Name: FrontStreet Coffee
Address: Yandun Road, Dongshankou, Yuexiu District, Guangzhou
Contact: 020-38364473
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste: 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 was the first country in Central America to cultivate coffee, with a long history and a complete system from production to sales. Located in the Central American isthmus with numerous volcanoes, it enjoys natural advantages of sunshine and soil. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with the characteristics of local microclimate and terroir. In terms of both 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, first planted on the slopes of Poás and Barva volcanoes in what is today called the Central Valley region. The seven main coffee growing regions are distributed from northwest to southeast along the inland central plateau.

Due to coffee cultivation, being a coffee farmer in Costa Rica is considered a relatively high-level profession. Coffee farmers hold a respected status in Costa Rican society. In 1897, capital city residents witnessed the inauguration of the National Theater, donated by coffee wealth. Coffee wealth brought stability to Costa Rican politics, economy, and democracy - a rarity among Central American countries. Additionally, Costa Rica has laws that only permit the cultivation of Arabica coffee, with Robusta being considered "contraband" within its borders - a pioneering initiative unseen elsewhere 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 primarily grows newer coffee varieties such as Caturra, Catuai, and Mundo Novo, while ancient varieties like Bourbon and Typica are less common. Several local varieties have also developed, the most famous being the Bourbon variety Villa Sarchi, known for its elegant flavor profile. Brazil has also introduced and cultivated this variety, which has won awards. Additionally, Costa Rican research institutions have tirelessly worked to improve the hybrid Catimor, attempting to reduce the Robusta lineage while enhancing its Arabica flavor characteristics. In recent years, these have been exported to Asia for trial cultivation.

The country's most famous growing region 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 widely recognized excellent coffee growing region in Costa Rica. Tres Rios is a famous sub-region within the Tarrazu growing area. 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.

The San Roman Processing Plant primarily uses washed processing methods and is known for producing coffee with strong, rich flavors and a robust mouthfeel. Coffee cherries undergo manual selection, with farmers removing overripe or unripe cherries before processing. A 3-disc Aagarrde depulper is used to remove the skin and pulp, then machines sort the beans by density into three grades. Grade 1 and 2 green beans are fermented separately, while grade 3 represents lower quality beans. The green beans ferment in a shaded area for about 24-36 hours. After fermentation, the beans are washed and sorted again by density in the washing channels, then randomly soaked in clean water overnight. After processing and roasting, the coffee exhibits bittersweet chocolate flavors reminiscent of creamy, thick sweet toffee, blended with subtle wine acidity, creating an aromatic profile where the fruity sweetness of chocolate beans is unforgettable.

The volcanic terrain of Costa Rica, with its fertile volcanic ash, mild and suitable temperatures, and stable abundant rainfall, are all factors contributing to coffee being one of the country's main agricultural products. The seven growing regions are: Tarrazú, Tres Ríos, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

Hand-pour Costa Rica San Roman: 15g of coffee, medium grind (Fuji Royal grinder with burrs #4), V60 dripper, water temperature 88-89°C. First pour with 30g of water for 27 seconds bloom, then pour to 105g and pause. Wait until the water level drops to halfway before continuing the pour. Slowly pour until reaching 225g total, avoiding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

TARRAZU

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

Altitude: 1,200-1,900m
Harvest: November - March

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473