Costa Rica San Roman Estate Single Origin Bean Varieties, Brand Recommendations, and Estate Introduction

Costa Rica San Roman Estate: Single Origin Varieties, Brand Recommendations, and Estate Introduction

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style)

Costa Rica's volcanic terrain, with its fertile volcanic ash, mild and suitable temperatures, and stable abundant rainfall, are all factors that make coffee one of the country's main agricultural products. The seven major producing regions are: Tarrazu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

Hand-poured Costa Rican San Roman: 15g of coffee, medium grind (Fujiyama ghost tooth blade 4 grinding), V60 dripper, water temperature 88-89°C. First pour with 30g of water, bloom for 27 seconds, pour to 105g and stop, wait until the coffee bed water level drops to half, then continue pouring slowly until reaching 225g. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

TARRAZU

The Tarrazu region has long established a reputation for quality assurance. For many years, coffee from this area has almost been considered a high-quality grade. However, this coffee comes from different farms and is then mixed into large batches. Nevertheless, over the years, the Tarrazu brand has accumulated enough strength 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 timing is during the distinct dry season harvest period.

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 Size: 17-18 screen

Planting Altitude: 1700m

Soil Type: Volcanic soil

The best Costa Rican coffees seem to come from small processing plants scattered throughout the major coffee-producing regions, including Tarrazu and West Valley. This so-called coffee revolution originated 15 years ago, greatly changing how roasting experts and importers view Costa Rican coffee.

Centered around processing plants, coffee beans from surrounding small farms are collected for processing. These farms are mostly small communities or family-owned operations, growing coffee on their own small farms or land. All of this coffee is processed and dried by a single small processing plant.

The San Roman processing plant primarily uses washed processing methods and is known for coffee with intense, rich, and solid mouthfeel. Coffee cherries are hand-selected, with farmers removing overripe or unripe cherries before processing. A 3-disc Agaarde pulper 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 consists of lower-quality beans. The green beans are fermented 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 Profile: Tea aroma, candy sweetness, grape notes, caramel fragrance, cream, subtle spice notes, with bittersweet chocolate flavors providing a rich, creamy sweetness like fudge.

Costa Rica

Population: 4,586,000

In the past, Costa Rica has successfully sold its coffee based on the names of production regions. However, the 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 has been growing coffee for the longest time. It is usually divided into San José Heredia and Alajuela subregions. The region has three major volcanoes: Irazú, Barva, and Poás, which influence the terrain and soil.

Altitude: 900-1,600m

Harvest: November - March

WEST VALLEY

West Valley was first settled by farmers in the 19th century who brought coffee with them. The region is divided into 6 subregions 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 located around Naranjo, where some remarkable coffees can be found at these elevations.

Altitude: 700-1,600m

Harvest: October - February

Costa Rica San Roman Processing Plant 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 Costa Rican coffees seem to come from small processing plants scattered throughout the major coffee-producing regions, including Tarrazu and West Valley. This so-called coffee revolution originated 15 years ago, greatly changing how roasting experts and importers view Costa Rican coffee. Centered around processing plants, coffee beans from surrounding small farms are collected for processing. These farms are mostly small communities or family-owned operations, growing 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 us.

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

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)

Address: Yandun Road, Dongshankou, Yuexiu District, Guangzhou City

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 where coffee was introduced for cultivation, with a long history and a complete coffee organization system from production to sales. Located in the Central American isthmus, the country has numerous volcanoes, natural advantages of sunshine and land, and a climate moderated by Pacific and Atlantic ocean currents and sea breezes. The resulting coffee has unique characteristics of local microclimate and terroir. In terms of quality and quantity, Costa Rican coffee has always been recognized worldwide and has been 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 main seven coffee-producing regions are distributed from northwest to southeast along the inland central plateau.

Due to coffee cultivation, coffee farming is considered a relatively prestigious profession in Costa Rica. Coffee farmers hold a very high status in Costa Rican society. In 1897, capital citizens witnessed the inauguration of the National Theater donated by coffee tycoons. Coffee wealth brought stability to Costa Rican politics, economy, and democracy, a rarity among Central American countries. Additionally, Costa Rica has laws that only allow Arabica cultivation, with Robusta being considered "prohibited" within its borders - a world-first initiative.

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 mainly grows newer coffee varieties such as Caturra, Catuai, and Mundo Novo, while ancient Bourbon and Typica are less common. The country has also developed several varieties, the most famous being the Bourbon mutation Villa Sarchi, an elegant-flavored variety that Brazil has also introduced and cultivated, winning awards. Additionally, Costa Rican research institutions have made unremitting efforts to improve the hybrid Catimor, attempting to reduce the Robusta lineage and enhance the Arabica flavor of Catimor, which has recently been exported to Asia for trial cultivation.

The country's most famous growing area is Tarrazu, near the capital San José. The Tarrazu region has the highest average latitude, excellent climate and soil conditions, making it Costa Rica's most famous and generally recognized best major coffee-producing region. Tres Rios is a famous subregion within the Tarrazu region. The most famous Costa Rican single-estate coffee in the specialty coffee world is the 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 coffee with intense, rich, and solid mouthfeel. Coffee cherries are hand-selected, with farmers removing overripe or unripe cherries before processing. A 3-disc Agaarde pulper 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 consists of lower-quality beans. The green beans are fermented 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 with a rich, creamy sweetness like fudge, combining subtle wine acidity with an enticing aroma. The fruity sweetness of the chocolate beans is unforgettable.

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style)

Costa Rica San Roman Estate: Single Origin Varieties, Brand Recommendations, and Estate Introduction

Costa Rica's volcanic terrain, with its fertile volcanic ash, mild and suitable temperatures, and stable abundant rainfall, are all factors that make coffee one of the country's main agricultural products. The seven major producing regions are: Tarrazu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

Hand-poured Costa Rican San Roman: 15g of coffee, medium grind (Fujiyama ghost tooth blade 4 grinding), V60 dripper, water temperature 88-89°C. First pour with 30g of water, bloom for 27 seconds, pour to 105g and stop, wait until the coffee bed water level drops to half, then continue pouring slowly until reaching 225g. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

TARRAZU

The Tarrazu region has long established a reputation for quality assurance. For many years, coffee from this area has almost been considered a high-quality grade. However, this coffee comes from different farms and is then mixed into large batches. Nevertheless, over the years, the Tarrazu brand has accumulated enough strength 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 timing is during the distinct dry season harvest period.

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 Size: 17-18 screen

Planting Altitude: 1700m

Soil Type: Volcanic soil

The best Costa Rican coffees seem to come from small processing plants scattered throughout the major coffee-producing regions, including Tarrazu and West Valley. This so-called coffee revolution originated 15 years ago, greatly changing how roasting experts and importers view Costa Rican coffee.

Centered around processing plants, coffee beans from surrounding small farms are collected for processing. These farms are mostly small communities or family-owned operations, growing coffee on their own small farms or land. All of this coffee is processed and dried by a single small processing plant.

The San Roman processing plant primarily uses washed processing methods and is known for coffee with intense, rich, and solid mouthfeel. Coffee cherries are hand-selected, with farmers removing overripe or unripe cherries before processing. A 3-disc Agaarde pulper 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 consists of lower-quality beans. The green beans are fermented 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 Profile: Tea aroma, candy sweetness, grape notes, caramel fragrance, cream, subtle spice notes, with bittersweet chocolate flavors providing a rich, creamy sweetness like fudge.

Costa Rica

Population: 4,586,000

In the past, Costa Rica has successfully sold its coffee based on the names of production regions. However, the 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 has been growing coffee for the longest time. It is usually divided into San José Heredia and Alajuela subregions. The region has three major volcanoes: Irazú, Barva, and Poás, which influence the terrain and soil.

Altitude: 900-1,600m

Harvest: November - March

WEST VALLEY

West Valley was first settled by farmers in the 19th century who brought coffee with them. The region is divided into 6 subregions 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 located around Naranjo, where some remarkable coffees can be found at these elevations.

Altitude: 700-1,600m

Harvest: October - February

Costa Rica San Roman Processing Plant 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 Costa Rican coffees seem to come from small processing plants scattered throughout the major coffee-producing regions, including Tarrazu and West Valley. This so-called coffee revolution originated 15 years ago, greatly changing how roasting experts and importers view Costa Rican coffee. Centered around processing plants, coffee beans from surrounding small farms are collected for processing. These farms are mostly small communities or family-owned operations, growing 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 us.

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

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)

Address: Yandun Road, Dongshankou, Yuexiu District, Guangzhou City

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 where coffee was introduced for cultivation, with a long history and a complete coffee organization system from production to sales. Located in the Central American isthmus, the country has numerous volcanoes, natural advantages of sunshine and land, and a climate moderated by Pacific and Atlantic ocean currents and sea breezes. The resulting coffee has unique characteristics of local microclimate and terroir. In terms of quality and quantity, Costa Rican coffee has always been recognized worldwide and has been 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 main seven coffee-producing regions are distributed from northwest to southeast along the inland central plateau.

Due to coffee cultivation, coffee farming is considered a relatively prestigious profession in Costa Rica. Coffee farmers hold a very high status in Costa Rican society. In 1897, capital citizens witnessed the inauguration of the National Theater donated by coffee tycoons. Coffee wealth brought stability to Costa Rican politics, economy, and democracy, a rarity among Central American countries. Additionally, Costa Rica has laws that only allow Arabica cultivation, with Robusta being considered "prohibited" within its borders - a world-first initiative.

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 mainly grows newer coffee varieties such as Caturra, Catuai, and Mundo Novo, while ancient Bourbon and Typica are less common. The country has also developed several varieties, the most famous being the Bourbon mutation Villa Sarchi, an elegant-flavored variety that Brazil has also introduced and cultivated, winning awards. Additionally, Costa Rican research institutions have made unremitting efforts to improve the hybrid Catimor, attempting to reduce the Robusta lineage and enhance the Arabica flavor of Catimor, which has recently been exported to Asia for trial cultivation.

The country's most famous growing area is Tarrazu, near the capital San José. The Tarrazu region has the highest average latitude, excellent climate and soil conditions, making it Costa Rica's most famous and generally recognized best major coffee-producing region. Tres Rios is a famous subregion within the Tarrazu region. The most famous Costa Rican single-estate coffee in the specialty coffee world is the 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 coffee with intense, rich, and solid mouthfeel. Coffee cherries are hand-selected, with farmers removing overripe or unripe cherries before processing. A 3-disc Agaarde pulper 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 consists of lower-quality beans. The green beans are fermented 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 with a rich, creamy sweetness like fudge, combining subtle wine acidity with an enticing aroma. The fruity sweetness of the chocolate beans is unforgettable.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473