The History, Culture, and Stories of Costa Rica San Roman Estate Premium Single-Origin Coffee Beans

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History, Culture, and Stories of Costa Rican San Roman Estate Premium Single-Origin Coffee Beans

Costa Rica's coffee production is not large, with an 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 varieties are rare. Several local variants have also been developed, the most famous being the Bourbon variant Villalobos, 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 on improving the hybrid Catimor, attempting to reduce the Robusta heritage while enhancing Catimor's Arabica flavor characteristics. In recent years, these improved varieties have been exported to Asia for trial cultivation.

The country's most famous growing region is Tarrazu, located near the capital San José. The Tarrazu region has the highest average latitude, excellent climate, and superior soil conditions, making it the most renowned and widely recognized premier coffee-producing region in Costa Rica. Tres Rios is a famous sub-region within the Tarrazu area. In the specialty coffee world, the most renowned Costa Rican single-estate coffee is La Minita, located in the Tarrazu region, with an annual production of only 160,000 pounds.

The San Roman processing plant primarily uses the washed processing method and is known for producing coffee with intense, rich flavors and a solid mouthfeel. Coffee cherries undergo hand-sorting, with farmers removing overripe or unripe cherries before processing. A 3-disc Aagaarde pulper is used to remove the skin and pulp, then machines sort the beans by density into three grades. Grades 1 and 2 green beans are fermented separately, while grade 3 consists of lower-quality beans. The green beans ferment in a cool, 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. When the processed coffee is roasted, its bittersweet chocolate flavor combines with a caramel-like rich sweetness, subtle wine-like acidity, and an intoxicating aroma. The fruity sweetness of chocolate beans creates an unforgettable experience.

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

Hand-Brewed Costa Rican San Roman

For pour-over brewing: Use 15g of coffee, medium grind (Fuji Royal hand grinder with serrated burrs, setting 4), V60 dripper, water temperature 88-89°C. First infusion: pour 30g of water and let bloom for 27 seconds. Continue pouring to 105g, then pause. Wait until the water level drops halfway, then continue pouring slowly until reaching 225g. Avoid the final tail section. Water-to-coffee ratio: 1:15. Total extraction time: 2:00.

TARRAZU

The Tarrazu region has long-established credibility and reputation. For many years, coffee from this area has been virtually synonymous with high quality. However, this coffee comes from different farms and is then blended into large batches. Nevertheless, the Tarrazu brand has accumulated sufficient strength over the years, and coffees produced outside the region are sometimes labeled as Tarrazu to increase their value. Costa Rica's highest coffee farms are located in this region. Like many other areas, the profitable harvest period occurs 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

Green Bean Size: 17-18 screen

Growing Altitude: 1700m

Soil Type: Volcanic soil

The best Costa Rican coffees seem to come from small processing plants scattered throughout the main coffee-growing regions, including Tarrazu and West Valley. This so-called coffee revolution began 15 years ago and has dramatically changed how roasting experts and importers view Costa Rican coffee.

Centered around processing plants, this model collects coffee beans from surrounding small farms for processing. These farms are typically small communities or family operations growing coffee on their own small farms or land plots. All this coffee is processed and dried by a single small processing plant.

The San Roman processing plant primarily uses washed processing methods and is renowned for coffee with intense, rich flavors and a solid mouthfeel. Coffee cherries undergo hand-sorting, with farmers removing overripe or unripe cherries before processing. A 3-disc Aagaarde pulper removes the skin and pulp, then machines sort the beans by density into three grades. Grades 1 and 2 green beans are fermented separately, while grade 3 consists of lower-quality beans. The green beans ferment in a cool, 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 notes: Tea aroma, candy sweetness, grape notes, caramel fragrance, cream, subtle spice notes. The bittersweet chocolate flavor has a caramel-like rich sweetness.

Costa Rica

Population: 4,586,000

In the past, Costa Rica has successfully marketed its coffee based on production region names. However, taste profiles vary widely within each region, making it worthwhile to explore different regions to see what types of coffee beans they can produce.

CENTRAL VALLEY

Central Valley, where Costa Rica's capital San José is located, is the most densely populated area and has the longest history of coffee cultivation. It is typically divided into subregions of San José Heredia and Alajuela. The region is influenced by three major volcanoes: Irazú, Barva, and Poás, which shape the topography and soil.

Altitude: 900-1,600m

Harvest: November - March

WEST VALLEY

West Valley: The first farmers settled here in the 19th century and brought coffee with them. The region is divided into six 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 Sarchí. The highest altitude areas of this region are located around Naranjo, where some exceptional 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

Varieties: Caturra, Catuai

Processing Plant: San Roman Processing Plant

Flavor: Berry aroma, caramel, cream, subtle spices

The best Costa Rican coffees appear to come from small processing plants scattered throughout the main coffee-growing regions, including Tarrazu and West Valley. This so-called coffee revolution began 15 years ago and has dramatically changed how roasting experts and importers view Costa Rican coffee. Centered around processing plants, this model collects coffee beans from surrounding small farms for processing. These farms are typically small communities or family operations growing coffee on their own small farms or land plots. All 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 ourselves.

Coffee cultivation in Costa Rica began in 1779 when coffee was introduced from Cuba, with the first exports occurring in 1820. Currently, there are about 32,000 coffee farmers, with an average cultivation area of less than one hectare (10,000㎡) per farmer. Costa Rica's population is 4.1 million (2006), with coffee cultivation covering 82,500 hectares. Annual production reaches 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 current average is only slightly more than 1kg.

Manufacturer: FrontStreet Coffee

Address: Yandun Road, Dongshankou, Yuexiu District, Guangzhou

Contact: 020-38364473

Shelf Life: 30 days

Net Weight: 227g

Packaging: Bulk

Taste: Mellow coffee

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, the country has numerous volcanoes and enjoys natural advantages of sunshine and soil. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffees with distinctive local microclimate terroir characteristics. In both quality and quantity, Costa Rican coffee has consistently received world recognition and is rated as one of the world-class 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 is considered a relatively prestigious profession in Costa Rica. Coffee farmers hold a respected status in the country. In 1897, citizens of the capital witnessed the inauguration of the National Theater, donated by coffee wealth. Coffee wealth brought stability to Costa Rica's politics, economy, and democracy—a rare achievement 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 unique in the world.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473