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

Brewing Method

Hand-poured Costa Rica Tarrazu San Roman. 15g of coffee grounds, medium grind (using a Fuji ghost tooth grinder at #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let it bloom for 27 seconds. Pour to 105g and stop. 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 method and is famous for producing coffee with intense, rich flavors and a solid mouthfeel. Coffee cherries are hand-selected, with farmers removing overripe or unripe cherries before processing. A 3-disc Aagaarde pulper removes the skin and pulp, then machines separate the beans into three grades by density. Grade 1 and 2 green beans are fermented separately, while Grade 3 is composed 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 soaked in clean water overnight. After processing and roasting, the bittersweet chocolate flavor carries a thick, fudge-like sweetness that blends with subtle wine acidity. The aroma is captivating, and the fruity sweetness of the chocolate beans is unforgettable.

Costa Rica Coffee Regions

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 producing regions, including Tarrazu and West Valley. This so-called coffee revolution began 15 years ago and greatly changed roasters' and importers' perceptions of Costa Rican Tarrazu coffee. Centered on processing plants, they collect beans from surrounding small farms for processing. These farms are mostly small communities or family operations, growing coffee on their own small farms or land, and all of it is processed and dried by a single small 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. Today 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. Average annual consumption per person is 5.5kg, higher than Japan's 4kg. 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 on the Central American isthmus, the country has numerous volcanoes and enjoys the natural advantages of sunshine and land. Its climate is moderated by Pacific and Atlantic ocean currents and sea breezes. The coffee produced shows the characteristics of local microclimate and terroir. In both quality and quantity, Costa Rican coffee has long been recognized worldwide and rated among 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
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

FrontStreet Coffee Recommendation

This Tarrazu lot shows how the washed method and careful sorting produce a clean, sweet, full-bodied cup — the kind of coffee that also makes an excellent daily pour-over. If you want to explore the same washed clarity across origins, FrontStreet's Washed Yirgacheffe is the classic starting point, with white jasmine, bright citrus and lemon acidity, and a clean tea-like body at a friendly price.

For a cooperative-grown washed coffee with real precision, FrontStreet's Gudgudina Cooperative lot comes from a village cooperative in the Woka area at the southeastern edge of Yirgacheffe, once part of the YCFCU union before being recognized as its own single origin in 2012. Traditional washed processing gives it jasmine fragrance and bright citrus and lemon acidity with no bitter edge — clean, bright, and delicate.

And if you prefer a sweeter, more mellow washed cup, FrontStreet's Jamaica Blue Mountain No. 1 keeps its aroma concentrated through washing, pouring out hazelnut, cream, chocolate, and caramel with a balanced body where no single note dominates or falls short. Brew any of these as pour-over with freshly roasted beans, 15g at a 1:15 ratio and water around 88-91°C depending on the roast.