Introduction to Costa Rica La Rosa Processing Plant and Costa Rican Coffee Flavor Characteristics

Royal Coffee

Costa Rica's finest coffee seems to come mostly from small processing mills scattered throughout the main coffee-growing regions, including Tarrazú and the Western Valley. This so-called coffee revolution originated 15 years ago, dramatically changing roasters' and importers' perception of Costa Rican coffee. Centered on processing mills, these facilities collect 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, with all coffee being processed and dried by one small mill. The quality and flavor of Royal Coffee are quite distinctive, largely thanks to the collaboration between coffee producers and our company. The San Román processing mill primarily uses washed processing and is known for coffee with intense, rich flavors and a solid mouthfeel. Coffee cherries undergo hand-sorting, with farmers removing overripe or underripe cherries before production. Using a 3-disc Aagaarde depulper, the skin and pulp are removed, and machines then sort the beans by density into three grades. Grade 1 and 2 beans undergo separate fermentation, while Grade 3 consists of lower-quality beans. The beans ferment in shade for approximately 24-36 hours, after which they are washed and sorted again by density in the washing channels. The beans are then randomly soaked in clean water overnight.

Hummingbird Coffee

The Tarrazú region is located in southwestern Costa Rica, near Poás Volcano, facing the Pacific Ocean. It boasts unique microclimate conditions, including fertile volcanic soil and an ideal climate, sunlight, and humidity, all conducive to producing perfect red cherries. The production process uses entirely manual weeding and nature-friendly cultivation methods, completely avoiding chemical fertilizers and pesticides. Coffee produced this way possesses comprehensively representative regional flavors: a sweet wet aroma, full body, medium acidity, and a delicate, clean aftertaste with notes of drupes, spices, and sweetness. All ripe red berries are hand-picked, and the entire processing process is strictly controlled. At the processing facility, washing, fermentation, and sun-drying are performed. The processed parchment beans are then sent to drying racks for sun-drying until the overall moisture content of the beans is uniform, before hulling for export. This is the latest dry-washed processing method, which retains about 0-10% of the coffee pulp and mucilage. Through slight fermentation followed by 25 days of natural drying, this method highlights the meticulous craftsmanship and terroir conditions of Costa Rica's micro-mills. The perfectly balanced fermentation level creates an excellent equilibrium between the coffee's clarity and complexity.

FrontStreet Coffee's Pour-Over Parameters

Recommended V60 dripper, grinder setting 3.5 on a Fuji grinder, water temperature 90°C, coffee-to-water ratio 1:15, 15 grams of coffee to brew 225 grams of water, total brewing time 2 minutes.

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FrontStreet Coffee Recommendation

Washed processing is what gives coffees like these their clarity, and FrontStreet's washed lineup shows the same clean character. The Giddingding cooperative coffee, from a village within Yirgacheffe, is washed to bring out jasmine and bright citrus to the fullest; medium-light roasted, it adds green tea and honey notes and suits pour-over, cold brew, and espresso.

FrontStreet's Kenya Little Tomato is another benchmark of the method: Kenya's double-wash repeats the washing step, wringing out juice and clarity for a cup rich in cherry tomato, dark plum, snow pear, black plum, and brown sugar.

And the same logic shaped FrontStreet's Jamaica Blue Mountain No. 1: with Jamaica's shorter island sunshine hours, washing removes fruit, pulp, and mucilage before drying to cut spoilage risk, producing bright, low-defect beans and a pure, balanced cup of hazelnut, cream, chocolate, and caramel.