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, follow Coffee Workshop.

Costa Rica's volcanic terrain, with its fertile volcanic ash, mild and suitable temperatures, and steady, abundant rainfall, is what makes 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.

A hand-poured Costa Rican San Roman: 15g of coffee, medium grind (Fujiyama ghost-tooth blade at 4), a V60 dripper, and water at 88-89°C. First pour 30g of water and bloom for 27 seconds, pour to 105g and stop, wait for the water level in the bed to drop to half, then continue pouring slowly until you reach 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. For many years, coffee from this area has been treated almost as a quality grade in itself. It comes from different farms and is then blended into large batches, and even so, the Tarrazu brand has accumulated enough strength that coffee grown outside the region is also labeled Tarrazu to raise its value. Costa Rica's highest coffee farms sit in this region. As in many other places, the profitable window is the distinct dry-season harvest.

Altitude: 1200-1900m

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 across the major producing regions, Tarrazu and West Valley among them. This so-called coffee revolution began about 15 years ago and greatly changed how roasting experts and importers view Costa Rican coffee.

Centered on processing plants, beans from surrounding small farms are collected for processing. These farms are mostly small communities or family operations, growing coffee on their own small plots. All of it is processed and dried by a single small facility.

The San Roman processing plant works mainly with washed processing and is known for coffee with an intense, rich, solid mouthfeel. Cherries are hand-selected, with farmers removing overripe or unripe fruit before processing. A 3-disc Agaarde pulper removes the skin and pulp, then machines sort the beans by density into three grades. Grade 1 and Grade 2 green beans are fermented separately, while Grade 3 consists of 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 left to soak 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 successfully sold its coffee on the strength of production-region names. But flavors vary widely within each region, which makes it well worth exploring each different area to see what kind of beans it can produce.

CENTRAL VALLEY

The Central Valley, where Costa Rica's capital San José is located, is the most densely populated area and has grown coffee the longest. It is usually divided into the San José Heredia and Alajuela subregions. Three major volcanoes—Irazú, Barva, and Poás—shape the terrain and soil.

Altitude: 900-1600m

Harvest: November - March

WEST VALLEY

West Valley was first settled in the 19th century by farmers who brought coffee with them. The region divides into six subregions centered on the cities of San Ramón, Palmares, Naranjo, Grecia, Sarchí, and Atenas. The city of Sarchí gives its name to a specific variety, Villa Sarchi. The highest areas in the region lie around Naranjo, where some remarkable coffees can be found at those elevations.

Altitude: 700-1600m

Harvest: October - February

Costa Rica San Roman Processing Plant Royal Coffee

Country: Costa Rica

Grade: SHB

Altitude: 1700m

Region: Tarrazu Region

Roast Level: Medium 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 across the major producing regions, including Tarrazu and West Valley. This so-called coffee revolution started about 15 years ago and greatly changed how roasting experts and importers see Costa Rican coffee. Centered on processing plants, beans from surrounding small farms are gathered for processing. These farms are mostly small communities or family operations, growing coffee on their own land. All of it is processed and dried by a single small facility. The quality and flavor of Royal Coffee are quite unique, largely thanks to the cooperation between coffee producers and us.

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

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)

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, and it has a long history plus a complete coffee organization system running from production to sales. Sitting on the Central American isthmus, the country has numerous volcanoes, natural advantages in sunshine and land, and a climate moderated by Pacific and Atlantic currents and sea breezes. The resulting coffee carries the distinctive character of local microclimate and terroir. In both quality and quantity, Costa Rican coffee has always been recognized worldwide and rated among the world's best. Coffee has a 200-year history here, first planted on the slopes of Poás and Barva volcanoes, in what is today the Central Valley region. The seven main producing regions run from northwest to southeast along the inland central plateau.

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

Costa Rica's output is not large, at about 110,000 tons a year, ranking seventh in Central and South America. The country mainly grows newer varieties such as Caturra, Catuai, and Mundo Novo, while the older Bourbon and Typica are less common. It has also developed several varieties of its own, the most famous being the Bourbon mutation Villa Sarchi—an elegant-flavored variety that Brazil has also introduced and cultivated, winning awards. Costa Rican research institutions have also worked steadily to improve the hybrid Catimor, attempting to reduce its Robusta lineage and strengthen its Arabica flavor; the result has recently been exported to Asia for trial cultivation.

The country's most famous growing area is Tarrazu, near the capital San José. Tarrazu has the highest average elevation along with excellent climate and soil conditions, making it Costa Rica's best-known and generally recognized finest major producing region. Tres Rios is a famous subregion within Tarrazu. The most famous Costa Rican single-estate coffee in the specialty world is the La Minita estate in Tarrazu, with an annual production of only 160,000 pounds.

The San Roman processing plant works mainly with washed processing and is known for coffee with an intense, rich, solid mouthfeel. Cherries are hand-selected, with farmers removing overripe or unripe fruit before processing. A 3-disc Agaarde pulper strips the skin and pulp, then machines sort the beans by density into three grades. Grade 1 and Grade 2 green beans ferment separately, while Grade 3 is made up of lower-quality beans. The green beans ferment in a shaded area for about 24-36 hours. After fermentation, they are washed and sorted again by density in the washing channels, then left to soak in clean water overnight. After processing and roasting, the coffee shows bittersweet chocolate flavors with a rich, creamy sweetness like fudge, combining a subtle wine acidity with an enticing aroma. The fruity sweetness of the chocolate beans is unforgettable.

For professional barista exchanges, follow Coffee Workshop.

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 steady, abundant rainfall, is what makes 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.

A hand-poured Costa Rican San Roman: 15g of coffee, medium grind (Fujiyama ghost-tooth blade at 4), a V60 dripper, and water at 88-89°C. First pour 30g of water and bloom for 27 seconds, pour to 105g and stop, wait for the bed's water level to drop to half, then keep pouring slowly to 225g. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

TARRAZU

Tarrazu has long carried a reputation for quality assurance, and for many years coffee from the area was treated almost as a premium grade on its own. It comes from different farms and is blended into large lots, yet the Tarrazu name has built enough strength that coffee grown elsewhere is also labeled Tarrazu to add value. Costa Rica's highest farms are here, and as in many regions, the profitable window falls during the distinct dry-season harvest.

Altitude: 1200-1900m

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 finest Costa Rican coffees seem to come from small processing plants spread across the major producing regions, Tarrazu and West Valley included. This so-called coffee revolution began roughly 15 years ago and transformed how roasting experts and importers see Costa Rican coffee.

Around each processing plant, beans from the surrounding small farms are collected for processing. Most of these farms are small communities or family operations, growing coffee on their own plots. All of it is processed and dried by one small facility.

San Roman works mainly with washed processing and is known for a coffee with an intense, rich, solid mouthfeel. Cherries are hand-selected, with farmers removing overripe or unripe fruit before processing. A 3-disc Agaarde pulper removes the skin and pulp, after which machines sort the beans by density into three grades. Grade 1 and Grade 2 green beans ferment separately; Grade 3 holds the lower-quality beans. The green beans ferment in a shaded area for roughly 24-36 hours. After fermentation, they are washed and sorted again by density in the washing channels, then left to soak overnight in clean water.

Flavor Profile: Tea aroma, candy sweetness, grape notes, caramel fragrance, cream, and subtle spice, with bittersweet chocolate flavors giving a rich, creamy sweetness like fudge.

Costa Rica

Population: 4,586,000

Costa Rica has historically sold its coffee on the strength of production-region names. Because flavors differ so much from place to place, it's well worth exploring each area to see what it can produce.

CENTRAL VALLEY

The Central Valley, home to Costa Rica's capital San José, is the most densely populated area and has grown coffee the longest. It is usually split into the San José Heredia and Alajuela subregions. Three major volcanoes—Irazú, Barva, and Poás—shape the terrain and soil.

Altitude: 900-1600m

Harvest: November - March

WEST VALLEY

West Valley was first settled in the 19th century by farmers who brought coffee with them. The region divides into six subregions centered on San Ramón, Palmares, Naranjo, Grecia, Sarchí, and Atenas. The city of Sarchí gives its name to a specific variety, Villa Sarchi. The highest areas lie around Naranjo, where some remarkable coffees can be found.

Altitude: 700-1600m

Harvest: October - February

Costa Rica San Roman Processing Plant Royal Coffee

Country: Costa Rica

Grade: SHB

Altitude: 1700m

Region: Tarrazu Region

Roast Level: Medium 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 across the major producing regions, Tarrazu and West Valley among them. This so-called coffee revolution started about 15 years ago and greatly changed how roasting experts and importers regard Costa Rican coffee. Around each plant, beans from the surrounding small farms are collected for processing. These farms are mostly small communities or family operations growing coffee on their own land. All of it is processed and dried by a single small facility. The quality and flavor of Royal Coffee are quite unique, thanks in large part to the cooperation between coffee producers and us.

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

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)

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 organization system from farm to sale. On the Central American isthmus, it has numerous volcanoes, natural advantages in sunshine and land, and a climate moderated by Pacific and Atlantic currents and sea breezes. The coffee that results carries the distinctive mark of local microclimate and terroir. In quality and quantity alike, Costa Rican coffee has always been recognized worldwide and rated among the world's finest. Coffee has a 200-year history here, first planted on the slopes of Poás and Barva volcanoes, in what is now the Central Valley region. The seven main producing regions run from northwest to southeast along the inland central plateau.

Because of coffee, farming is regarded as a fairly prestigious profession in Costa Rica, and coffee farmers hold very high social status. In 1897, capital residents watched the National Theater—donated by coffee magnates—open its doors. Coffee wealth brought stability to Costa Rican politics, economics, and democracy, something rare in Central America. The country also has laws allowing only Arabica cultivation, with Robusta treated as "prohibited" within its borders—a world-first initiative.

Costa Rica's output is modest, at about 110,000 tons a year, seventh in Central and South America. The country mainly grows newer varieties such as Caturra, Catuai, and Mundo Novo, while old Bourbon and Typica are less common. It has developed several varieties of its own, the most famous being the Bourbon mutation Villa Sarchi—an elegant-flavored variety Brazil has also adopted and cultivated, winning awards. Costa Rican research institutions have also worked to improve the hybrid Catimor, aiming to reduce its Robusta lineage and strengthen its Arabica character; the result has recently been exported to Asia for trial cultivation.

The most famous growing area is Tarrazu, near the capital San José. Tarrazu has the highest average elevation plus excellent climate and soil, making it Costa Rica's best-known and generally recognized finest major producing region. Tres Rios is a famous subregion within Tarrazu. The most famous Costa Rican single-estate coffee in the specialty world is the La Minita estate in Tarrazu, producing only 160,000 pounds a year.

San Roman works mainly with washed processing and is known for coffee with an intense, rich, solid mouthfeel. Cherries are hand-selected, with farmers removing overripe or unripe fruit before processing. A 3-disc Agaarde pulper removes the skin and pulp, and machines then sort the beans by density into three grades. Grade 1 and Grade 2 green beans ferment separately, while Grade 3 holds the lower-quality beans. The green beans ferment in a shaded area for about 24-36 hours. After fermentation, they are washed and re-sorted by density in the washing channels, then soaked overnight in clean water. After processing and roasting, the coffee shows bittersweet chocolate flavors with a rich, creamy sweetness like fudge, marrying a subtle wine acidity to an enticing aroma. The fruity sweetness of the chocolate beans is unforgettable.

FrontStreet Coffee Recommendation

If San Roman's raisin-and-chocolate sweetness is what you enjoy, FrontStreet Coffee's Mozart is a fitting next step. Its raisin honey process sets the tone, with grape and blueberry sweetness lifted by osmanthus and rose florals—a sweet, clear cup that works beautifully as a pour-over. Like the San Roman, it rewards a gentle hand: a V60 with 15g of coffee, a 1:15 ratio, water at 88-89°C, a 30-gram bloom for about 27 seconds, then a slow pour to 225g, discarding the tail end for a cleaner finish.

If you'd rather explore Costa Rica's brighter, fruitier side, FrontStreet Coffee's light-roast floral and fruit-driven lots are the way to go. The Washed Yirgacheffe Gudingding brings citrus, berry, and jasmine with a green-tea finish, while the Natural Huakui leans into tropical fruit and strawberry. Both are approachable rather than sharply sour, so they suit anyone who enjoys the gentle acidity of a well-made Central American cup without wanting it to dominate.

Costa Rican coffee is famously versatile. Whether you pour it over, brew it in a drip machine, or pull it as an espresso, the washed, balanced structure holds up—so it's a forgiving choice for anyone refining their technique.