Costa Rican Coffee Bean Production and Washed Costa Rican Flavor Profiles

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Costa Rican Coffee Overview

Costa Rica's coffee production is relatively modest, with an annual output of approximately 110,000 tons, ranking seventh in Central and South America. The country primarily cultivates recent coffee varieties such as Caturra, Catuai, and Novo Mundo, while ancient varieties like Bourbon and Typica are less common. Several local variants have also been developed, with the most notable being the Bourbon variant Villalobos, an elegant-flavored variety that Brazil has also introduced and cultivated, earning awards. Additionally, Costa Rican research institutions have tirelessly worked on improving the hybrid Catimor, attempting to reduce the Robusta bean heritage while enhancing Catimor's Arabica flavor characteristics. In recent years, these improved varieties have been exported to Asia for trial cultivation.

Tarrazú: The Premier Growing Region

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

Processing Methods and Quality

San Roman Processing Plant primarily uses the washed processing method and is famous for producing coffee with intense, rich flavors and solid mouthfeel. Coffee cherries undergo hand-selection, with coffee farmers removing overripe or unripe cherries before processing. A 3-disc Aagaarde pulper is used to remove the skin and pulp, followed by machine grading of coffee beans into three density levels. Grade 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 approximately 24-36 hours. After fermentation, the beans are washed and again sorted by density along the washing channels, then randomly soaked in clean water overnight. When processed and roasted, the coffee exhibits flavors reminiscent of bittersweet chocolate with a rich, creamy sweetness like toffee, combined with subtle wine-like acidity. The aroma is captivating, and the fruity sweetness of chocolate notes leaves a lasting impression.

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: Tarrazú, Tres Rios, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

The Coffee Revolution

Costa Rica's finest coffee seemingly comes from small processing plants scattered throughout the main coffee-growing regions, including Tarrazú and West Valley. This so-called coffee revolution began 15 years ago, dramatically changing how roasting experts and importers perceive Costa Rican coffee. Centered around processing plants that collect coffee beans from surrounding small farms for processing, these farms are typically small communities or family-owned operations growing coffee on their small farms or land. All this coffee is processed and dried by a single small processing plant. The quality and flavor of Royal Coffee are distinctive, largely thanks to the cooperation between coffee producers and our company.

Historical Context and Statistics

Coffee cultivation in Costa Rica was introduced from Cuba in 1779, with the first coffee exports occurring in 1820. Currently, there are approximately 32,000 coffee farmers, with each farmer cultivating an average area of less than one hectare (10,000 square meters). Costa Rica has a population of 4.1 million (as of 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 average consumption is only slightly above 1kg per person.

Costa Rica was the first country in Central America to introduce coffee cultivation, with a long history and a complete organizational system from production to sales. Located in the Central American isthmus, the country features numerous volcanoes and natural advantages of sunlight and soil. The climate is simultaneously moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with unique local microclimate and terroir characteristics. In terms of both quality and quantity, Costa Rican coffee has consistently received worldwide recognition and has been rated as one of the world's high-quality coffees. Costa Rican coffee cultivation has a two-hundred-year history, originally planted on the slopes of Poas 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.

Product Information

Manufacturer: FrontStreet Coffee

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

Contact: 020-38364473

Shelf Life: 30 days

Net Weight: 227g

Packaging: Bulk

Taste Profile: Mellow and aromatic

Bean State: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Costa Rica

Coffee Type: Costa Rican coffee

Roast Level: Medium roast

Flavor Description: Berry notes, caramel, cream, with subtle spices.

Cultural Significance

Coffee cultivation is considered a relatively advanced profession in Costa Rica, and coffee farmers hold a prestigious position in society. In 1897, citizens of the capital witnessed the inauguration of the National Theater, donated by coffee magnates. Coffee wealth brought stability to Costa Rican politics, economy, and democracy—a rarity among Central American countries. Additionally, Costa Rica has laws prohibiting the cultivation of Robusta coffee, allowing only Arabica varieties. Robusta is considered a "prohibited substance" within the country, making this a unique initiative worldwide.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473