Characteristics, Flavor Profile, and Brewing Recommendations for Costa Rica Tarrazú San Román Premium Coffee

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Brewing Method

Hand-poured Costa Rica Tarrazu San Roman. 15g of coffee grounds, medium grind (using Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water, let it bloom for 27 seconds. Pour to 105g and stop pouring. Wait until the water level drops to half, then slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.

San Roman Processing Plant

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 farmers removing overripe or unripe cherries before processing. A 3-disc Aagaarde pulper is used to remove the skin and pulp, then machines separate the coffee beans into three grades based on density. Grade 1 and 2 green beans are fermented separately, while Grade 3 consists of lower-quality beans. The green beans are fermented in a cool place for about 24-36 hours. After fermentation, the beans are washed and further sorted by density in the washing channels. Then the beans are randomly soaked in clean water overnight. After processing and roasting, the bittersweet chocolate flavor has a thick sweetness like fudge, blending with subtle wine acidity. The aroma is captivating, and the fruity sweetness of the chocolate beans is unforgettable.

Costa Rica Coffee Regions

The fertile volcanic ash, mild and suitable temperatures, and stable, abundant rainfall from Costa Rica's volcanic terrain are all factors that make 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.

Coffee Details

Costa Rica San Roman Royal Coffee

Country: Costa Rica
Grade: SHB
Altitude: 1700M
Region: Tarrazu Region
Roast Level: Medium-dark roast
Processing Method: Washed processing
Varieties: Caturra, Catuai
Processing Plant: San Roman Processing Plant
Flavor: Berry aroma, caramel, cream, subtle spices

The best coffee from Costa Rica seems to come from small processing plants scattered throughout the main coffee-producing regions, including Tarrazu and West Valley. This so-called coffee revolution began 15 years ago, greatly changing roasters' and importers' perceptions of Costa Rican Tarrazu coffee. Centered around processing plants, they collect coffee beans from surrounding small farms for processing. These farms are mostly small communities or family-owned, growing coffee on their own small farms or land, and 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 us.

Costa Rica Coffee Industry

Coffee cultivation in Costa Rica was introduced from Cuba in 1779, with the first coffee exports occurring in 1820. Currently, there are about 32,000 coffee farmers, with an average planting area of less than one hectare (10,000㎡) per farmer. Costa Rica has a population of 4.1 million (2006), with coffee cultivation covering 82,500 hectares. Annual production is 1.7 million bags (60kg per bag), with domestic annual consumption of 380,000 bags. The average annual consumption per person is 5.5kg, higher than Japan (4kg consumption). Taiwan's current average is only slightly more than 1kg.

Costa Rica was the first country in Central America to introduce coffee cultivation, with a long history and a complete system from production to sales. Located in the Central American isthmus, the country has numerous volcanoes, enjoying the natural advantages of sunshine and land. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes. The coffee produced exhibits characteristics of local microclimate and terroir. In terms of both quality and quantity, Costa Rican coffee has always been recognized worldwide and is rated as one of the world's high-quality coffees. Coffee cultivation in Costa Rica has a two-hundred-year history, originally planted on the slopes of Poas and Barva volcanoes, today known as the Central Valley region. The main seven coffee-producing regions are distributed from northwest to southeast along the inland central plateau.

Product Information

Manufacturer: FrontStreet Coffee
Address: Yandun Road, Dongshankou, Yuexiu District, Guangzhou
Manufacturer Contact: 020-38364473
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste: Mellow and aromatic
Coffee Bean State: Roasted beans
Sugar Content: Sugar-free
Origin: Costa Rica
Coffee Type: Costa Rica Tarrazu Coffee
Roast Level: Medium roast

Flavor Description: Berry aroma, caramel, cream, subtle spices

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473