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

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

Costa Rica's coffee production is modest, 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 the older Bourbon and Typica are rare. Several local variants have also been developed, the most famous being the Bourbon variant Villalobos, prized for its elegant flavor. Brazil has introduced and cultivated that variety too, and it has won awards. In addition, Costa Rican research institutions have worked tirelessly to improve the hybrid Catimor, trying to reduce its Robusta heritage while strengthening its Arabica character. In recent years these improved varieties have been exported to Asia for trial cultivation.

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

The San Roman processing plant relies mainly on the washed method and is known for coffee with intense, rich flavors and a solid mouthfeel. Coffee cherries are hand-sorted, with farmers removing overripe or unripe fruit before processing. A 3-disc Aagaarde pulper removes the skin and pulp, after which 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 soaked in clean water overnight. When the processed coffee is roasted, its bittersweet chocolate character combines with a caramel-like richness, a subtle wine-like acidity and an intoxicating aroma; the fruity sweetness of the chocolate-toned beans creates an unforgettable experience.

Costa Rica's volcanic terrain provides fertile volcanic ash, mild and suitable temperatures and stable, abundant rainfall, all of which have helped make coffee 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, a medium grind (Fuji Royal hand grinder with serrated burrs, setting 4), a V60 dripper and water at 88-89°C. For the first infusion, pour 30g of water and let it bloom for 27 seconds. Continue pouring to 105g, then pause. Once the water level has dropped halfway, resume a slow pour until it reaches 225g. Avoid the final tail. Water-to-coffee ratio: 1:15. Total extraction time: 2:00.

TARRAZU

Tarrazu has long-established credibility and reputation. For many years, coffee from this area was virtually synonymous with high quality, even though the coffee comes from different farms and is then blended into large lots. The Tarrazu name has accumulated enough strength over the years that coffee grown outside the region is sometimes labeled Tarrazu to raise its value. Costa Rica's highest coffee farms are located here, and as in many other areas, the profitable harvest arrives 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

Flavor notes: Tea aroma, candy sweetness, grape notes, caramel fragrance, cream, subtle spice. The bittersweet chocolate character carries a caramel-like richness.

Costa Rica

Population: 4,586,000

Costa Rica has successfully marketed its coffee by production region name. Taste profiles vary widely within each region, however, so it is worthwhile to explore different areas and see what kinds of beans they can produce.

CENTRAL VALLEY

Central Valley, where the capital San José sits, is the most densely populated area and has the longest history of coffee cultivation. It is usually divided into the subregions of San José Heredia and Alajuela. Three major volcanoes, Irazú, Barva and Poás, influence the region, shaping its 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 on the cities of San Ramón, Palmares, Naranjo, Grecia, Sarchí and Atenas. The city of Sarchí has its own named variety, Villa Sarchí. The highest areas lie around Naranjo, where some exceptional coffees can be found.

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 seem to come from small processing plants scattered throughout the main 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 on processing plants, the model collects beans from surrounding small farms for processing. These farms are typically small communities or family operations growing coffee on their own small plots. All the coffee is processed and dried by a single small plant. The quality and flavor of Royal Coffee are quite distinctive, thanks in large part to the cooperation between the producers and ourselves.

Coffee cultivation in Costa Rica began in 1779, when coffee was introduced from Cuba, with the first exports in 1820. Today there are about 32,000 coffee farmers, with an average area of less than one hectare (10,000 square meters) each. Costa Rica's population was 4.1 million in 2006, with coffee covering 82,500 hectares. Annual output reaches 1.7 million bags of 60kg each, with domestic consumption of 380,000 bags a year. Average per capita consumption is 5.5kg a year, higher than Japan's 4kg, while Taiwan's current average is only slightly more than 1kg.

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-dark 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 on the Central American isthmus, the country has numerous volcanoes and enjoys the natural advantages of sunshine and soil. Its climate is moderated by Pacific and Atlantic currents and sea breezes, producing coffees with distinctive local microclimate terroir. In both quality and quantity, Costa Rican coffee has consistently earned worldwide recognition and is rated among the world's finest. Coffee cultivation here has a two-hundred-year history, first planted on the slopes of the Poás and Barva volcanoes in what is now the Central Valley region. The seven main growing regions run from northwest to southeast along the inland central plateau.

Thanks to coffee cultivation, being a coffee farmer is considered a relatively prestigious profession in Costa Rica, and growers 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. Costa Rica also has laws permitting only the cultivation of Arabica, with Robusta treated as "contraband" within its borders, a pioneering initiative unique in the world.

FrontStreet Coffee Recommendation

Costa Rica and Brazil share a reputation for balanced, sweet, low-acid coffees, and FrontStreet Coffee's Brazilian single origins make an easy companion to the San Roman cup described here. FrontStreet Coffee's Brazil Cerrado Red Bourbon is a classic pulped-natural bean, medium roasted to bring out creamy peanut, toast, caramel and hazelnut over a rounded, gently bittersweet body. For more sweetness and fruit, FrontStreet Coffee's Queen Estate Yellow Bourbon, grown on the red volcanic soil of Mogiana, adds a clean sugarcane sweetness alongside soft fruit and chocolate. Both also shine as components of FrontStreet Coffee's espresso blends.