Fresh-Roasted Costa Rican Royal Coffee from San Ramon

If you’ve ever bought a bag of ‘Costa Rican coffee’ only to find it dull or overly bright, you’re not alone. Most commercial blends erase regional character—but single-origin coffees from small-scale producers often reveal what the country’s high-altitude farms can really do. The challenge? Finding one that balances sweetness, body, and distinct origin flavor without leaning on roasty shortcuts. This lot from San Ramon delivers exactly that.

This fresh-roasted coffee hails from the San Ramon washing station in Costa Rica’s Tarrazú region, grown at 1700 meters above sea level. It’s a medium-dark roast, processed using traditional washed methods, and made from a mix of Caturra and Catuai varieties. Expect a cup with clear notes of berries, caramel, cream, and a touch of spice.

Where This Coffee Comes From

Costa Rica’s best specialty coffees increasingly come from small processing facilities—like the San Ramon washing station—rather than large estates. This shift began around 15 years ago and completely altered how importers and roasters view the country’s potential. Unlike mass-market lots, beans here are collected from nearby smallholder farms, many run by family operations on plots no larger than a few hectares. These tiny producers deliver ripe cherries to a centralized mill where quality control starts immediately.

The San Ramon processing facility is known for producing bold, structured coffees with intense flavor. Their success lies largely in close collaboration with the growers and rigorous post-harvest protocols.

How the Coffee Is Processed

The San Ramon team employs a traditional washed (or wet) processing method. First, coffee cherries are hand-sorted by farmers to remove underripe or overripe fruit before delivery. At the mill, a 3-disc Aagaard depulper removes the skin and most of the fruit flesh. Next, the beans are sorted by density using mechanical screens—beans fall into three grades, with Grade 1 and 2 considered premium and processed separately. Grade 3, the lowest quality tier, is excluded from this lot.

The selected beans undergo a 24–36 hour fermentation in cool, shaded conditions. After fermentation, they’re washed clean and sent down a water channel for additional density sorting. Some beans are then soaked overnight in clean water. This meticulous process enhances clarity and sweetness while minimizing off-flavors. The dried parchment is later milled and prepared for export.

Why This Roast Works

This particular coffee is medium-dark roasted—a profile chosen to highlight its inherent sweetness and body without overwhelming the origin character. The result is a cup that balances bright acidity with deep chocolatey tones. Notes of berry and caramel shine through, joined by a creamy mouthfeel and gentle spice. It’s the kind of profile that works beautifully as a black coffee or as the base for milk drinks, with enough complexity to keep specialty drinkers interested.

The roast doesn’t mask the processing quality nor the terroir—it reveals it. That’s why this lot stands out among more generic Costa Rican offerings.

Frequently Asked Questions

What is the San Ramon processing facility?

The San Ramon processing facility is a small-scale washing station in Costa Rica’s Tarrazú region that collects and processes coffee cherries from nearby smallholder farms. It’s known for its high-quality washed coffees and meticulous post-harvest practices.

Where is the coffee grown?

The coffee is grown in Costa Rica’s Tarrazú region at an elevation of 1700 meters. This high-altitude area is part of the country’s premier coffee-growing zones, known for producing dense, sweet beans.

What coffee varieties are in this lot?

This lot is a blend of Caturra and Catuai—two classic Costa Rican coffee varieties that are well-suited to high elevations and produce balanced, flavorful cups.

How is the coffee processed?

The coffee is processed using the washed (wet) method. Cherries are hand-sorted, depulped with a 3-disc Aagaard machine, density sorted, fermented for 24–36 hours, washed, and then soaked overnight in some cases. The beans are then dried on parchment.

What roast level is this coffee?

This coffee is medium-dark roasted. That roast level emphasizes the coffee’s natural sweetness, body, and chocolate notes while preserving its fruity and spicy characteristics.

What flavors should I expect in the cup?

Expect a cup with notes of berries, caramel, cream, and a touch of spice. It has a rich, sweet profile with a creamy mouthfeel and balanced acidity typical of high-altitude Costa Rican coffees.

Recommended FrontStreet Coffee for Tarrazú Fans

FrontStreet Coffee’s Classic Blend highlights Costa Rican heritage with a bright, citrusy profile and chocolatey finish—perfect for fans of Tarrazú’s signature brightness. For something sweeter, their Black Cocoa Blend brings deep cocoa and dried fruit notes, akin to the body and richness of a medium-dark roast. Both beans showcase the country’s high-altitude clarity and fruit-driven profiles. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.