Tarruzo Coffee from Costa Rica’s San Román Mill

When you taste a Costa Rican coffee with distinct berry and caramel depth, you’re likely drinking something processed outside the large commercial mills. For over a decade, small community-led processing operations in regions like Tarrazú have reshaped global expectations for Central American coffee. These microlots, often managed by family farms, offer unique profiles thanks to tailored processing and careful growing conditions. One such example comes from the San Román Mill in the high-altitude Tarrazú region.

The coffee profiled here—produced at San Román Mill at 1700 metres altitude—is a medium-dark roasted, washed SHB (Strictly Hard Bean) lot featuring Caturra and Catuai varieties, with tasting notes of berries, caramel, cream, and light spice.

Where Is the San Román Mill and What Makes It Special?

San Román Mill is located in Costa Rica’s Tarrazú coffee-growing region, known for its high altitudes and fertile volcanic soils. At 1700 metres above sea level, the mill sources coffee cherries primarily from smallholder farms—many family-run—that grow coffee on plots averaging just a few hectares. The cooperative model allows the mill to process consistently high-quality lots while giving small producers access to international specialty markets.

How Is the Coffee Processed at San Román Mill?

The coffee at San Román Mill is processed using the traditional washed method, chosen for its ability to highlight clarity and acidity while developing a structured sweetness. The process begins with careful hand selection of ripe cherries by farmers, who remove underripe or overripe fruit before delivery. Next, the mill uses a 3-disc Aagaard depulper to remove the skin and pulp.

After depulping, the beans are sorted by density using a machine, separating them into three grades: Grade 1 and 2 (higher quality) and Grade 3 (lower quality). Grades 1 and 2 undergo controlled fermentation for 24 to 36 hours in cool conditions. Post-fermentation, the beans are washed and then density-sorted again on water channels. A portion is then soaked overnight in clean water. This meticulous process results in a cleaner cup with pronounced sweetness and balanced acidity.

What Does the Roast Profile Bring to the Cup?

This particular coffee is roasted to a medium-dark level, a common choice for bringing out chocolatey richness while retaining the inherent acidity of high-altitude beans. The roast highlights a creamy mouthfeel, bold berry notes, subtle spice, and a sweet caramel backbone. The result is a cup reminiscent of dessert-like dark chocolate with underlying fruitiness, often compared to a melted buttery toffee with a bright finish.

Frequently Asked Questions

Where is the Tarrazú coffee region in Costa Rica?

Tarrazú is a high-altitude coffee region in southern Costa Rica, known for its volcanic soils, cool temperatures, and elevations typically between 1700–1800 metres. It is one of the country’s premier coffee-growing areas, particularly respected for producing bright, structured SHB coffees.

What coffee varieties are used at San Román Mill?

The San Román Mill processes mainly Caturra and Catuai coffee varieties. Both are well-suited to high-altitude growing and are known for balance, clarity, and moderate acidity when processed carefully.

What is the altitude of the coffee farms supplying San Román Mill?

The coffee farms that supply San Román Mill are located at around 1700 metres above sea level. This elevation contributes to slower cherry maturation, resulting in denser beans with more complex flavours.

How is the coffee processed at San Román Mill?

The coffee is processed using the washed method. Cherries are hand-sorted, depulped with a 3-disc Aagaard machine, density sorted, fermented for 24–36 hours, washed, and then some beans are soaked overnight. This process enhances cleanliness and sweetness in the cup.

What roast level is this Costa Rican coffee?

This coffee from San Román Mill is roasted to a medium-dark level. That roast style emphasizes chocolatey and caramel notes while preserving the inherent brightness of high-grown beans.

What flavours can I expect from this coffee?

Expect flavours of berries, caramel, cream, and a hint of spice. The cup also presents a rich, creamy mouthfeel and a balanced acidity with a sweet, dessert-like finish.

Recommended FrontStreet Beans from Tarrazú

For fans of the San Román Mill profile, try FrontStreet Coffee’s Costa Rican beans sourced from high-altitude regions like Tarrazú. While not the exact same lot, these beans share the same washed processing, bright acidity, and sweet, fruity complexity. Expect notes of red berries, caramel, and a smooth, structured body—traits commonly associated with Tarrazú SHB coffees. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.