Introduction:The Tarrazú region of Costa Rica is renowned for its meticulously processed washed coffees, with the San Roman processing mill being one of its most iconic representatives. This article delves into the processing techniques and flavor profiles of the region’s washed beans, and provides expert-level pour over recommendations to help you better master the brewing nuances and tasting highlights of this popular specialty coffee.
Costa Rica is one of the first countries in Central America to begin commercial coffee cultivation. With over two hundred years of planting history, combined with the interplay of volcanic soil and microclimates, it has fostered numerous internationally competitive coffee-growing regions. Located in the central mountainous area, the Tarrazú region is one of the most representative specialty coffee areas, and within it, the San Roman processing mill stands out for its rigorous washed processing procedures and consistently high-quality output, drawing significant attention from the international market.
The San Roman processing mill primarily employs the washed process (Washed Process), using precise fruit selection, fermentation, and washing procedures to impart a well-defined acidity structure and rich sweetness to the coffee beans. First, coffee farmers manually sort freshly harvested coffee cherries, removing overripe or underripe fruits to ensure that only optimally ripe coffee proceeds to the next stage. Next, a three-disc pulper (such as the Aagaard 3 disc) is used to remove the pulp and mucilage, after which the beans are sorted into three grades based on density. Grades one and two are typically high-quality beans and are fermented separately, while grade three is usually of standard commercial grade.
During the fermentation stage, the green beans are left to ferment in a cool environment for approximately 24 to 36 hours, a step that further breaks down residual mucilage and develops the foundational flavors. After fermentation, the beans are thoroughly washed and then undergo a second density-based grading in channels to enhance uniformity. Some beans are also additionally soaked in clean water overnight, which helps stabilize moisture content and flavor development. After proper roasting, this coffee exhibits a rich chocolate tone, paired with a silky sweetness reminiscent of caramel candy, along with a subtle yet distinct wine-like acidity, delivering an overall balanced and layered profile.
Costa Rica’s coffee-growing environment is exceptionally favorable, with numerous active volcanoes across the country. The volcanic ash soil is rich in minerals, and combined with stable rainfall and mild high-altitude climates, it is particularly suited for growing Arabica varieties. The country’s seven major coffee-growing regions, from north to south, are: Tarrazú, Tres Ríos, Orosi, Central Valley, West Valley, Turrialba, and Brunca. Each region, due to differences in microclimate and altitude, possesses unique flavor characteristics, and Tarrazú is known for its bright acidity and full body.
If you’d like to brew this Costa Rica Tarrazú San Roman washed bean at home, here are field-tested pour over parameters recommended for those seeking a balanced flavor profile: use about 15 grams of coffee grounds, with a grind size between medium-fine (refer to the Hario Mini Mill Kono burr setting 4), using a V60 filter. Water temperature should be controlled between 88 to 89 degrees Celsius. Begin with a 30-gram bloom for approximately 27 seconds, then continue pouring until reaching 105 grams for the first pour, followed by a brief pause once the bed’s moisture level drops by about half. Then slowly pour up to a total of 225 grams, with a recommended total extraction time of around 2 minutes, and a brew ratio set at 1:15. Be mindful that the later pours may contain more fines, so you may choose to stop pouring earlier to achieve a cleaner cup.
Costa Rica’s coffee industry began in 1779 when seedlings were introduced from Cuba, but it wasn’t until 1820 that formal exports started. Today, the country is home to approximately 32,000 coffee farmers, each cultivating less than one hectare on average, representing a typical smallholder farming model. The nation produces about 1.7 million bags of coffee annually (each bag weighing 60 kilograms), with a significant proportion exported to specialty coffee markets worldwide. The country not only boasts mature production techniques but also maintains a comprehensive quality control and grading system. Among these, SHB (Strictly Hard Bean) is a designation for high-altitude beans subjected to strict grading, typically indicating a denser bean structure and brighter, more vibrant acidity.
In recent years, Costa Rica’s coffee industry has also undergone a “processing mill revolution.” An increasing number of small-scale processing mills have begun aggregating coffee cherries from surrounding smallholders and processing them uniformly. This model not only improves processing efficiency and consistency in quality but also enables many small farmers who previously couldn’t access the market independently to participate in international trade. These mills often specialize in specific processing methods—such as washed, honey, or natural—and fine-tune their techniques according to regional characteristics, resulting in coffee flavors that are more distinctive and layered. The San Roman processing mill is a standout example of this trend, often producing coffees with berry aromas, caramel sweetness, and delicate spice notes, making them highly favored among pour over and drip enthusiasts.
The above content is compiled by CoffeeHunters, a coffee news website.
