Is Costa Rica's San Román Coffee Arabica or Robusta?

When you spot a coffee labeled from Costa Rica’s Tarrazú region, especially one like San Román, you might wonder: is this really Arabica? With so many coffee types out there—Arabica, Robusta, and dozens of varieties—it’s easy to get confused. But this particular coffee sparks the question: is it the refined Arabica variety that specialty roasters prize, or the harsher, more bitter Robusta often used in instant blends?

No, San Román coffee from the Royal Coffee processing plant in Costa Rica’s Tarrazú region is not Robusta. It is 100% Arabica, specifically the Caturra and Catuai varieties, grown at 1700 meters above sea level and processed using the washed method.

What’s the Deal with Arabica vs. Robusta?

Globally, coffee is divided into two main species: Arabica (Coffea arabica) and Robusta (Coffea canephora). Arabica makes up roughly 70–80% of the world’s coffee supply. It’s known for its complex flavors, higher acidity, and lower caffeine content, making it the preferred choice for specialty coffee. Robusta, on the other hand, has a stronger, harsher taste, more bitterness, and nearly double the caffeine. It’s mainly used in instant coffee and as a filler in lower-grade espresso blends. So right away, if a coffee is considered high quality, especially from a place like Costa Rica, it’s almost certainly Arabica.

The Origins of Arabica Varieties

Two of the oldest and most foundational Arabica varieties are Typica and Bourbon. These originated in Ethiopia and Yemen, respectively, and were later brought to Central and South America, as well as Asia. Over time, they gave rise to many of the Arabica sub-varieties grown today. For example, Typica has influenced varieties like Mandheling and Kenya’s SL varieties, while Bourbon has led to Caturra, Catuai, and others. Many coffees in places like Yirgacheffe or even parts of China’s Yunnan Province trace their lineage back to these two original types.

What About Costa Rica’s San Román Coffee?

San Román coffee comes from the Royal Coffee processing facility in Costa Rica’s Tarrazú region, part of the larger Central Valley coffee-growing area. This coffee is grown at an elevation of 1700 meters—well within the range for Strictly Hard Bean (SHB) classification, which denotes denser, higher-quality beans due to the cooler temperatures at altitude.

The coffee is processed using the washed (or wet) method. That means ripe coffee cherries are carefully hand-sorted by farmers to remove any underripe or overripe fruit before pulping. A 3-disc depulper removes the skin and fruit, and then the beans are density sorted using machines. Grade 1 and 2 beans—considered the highest quality—are fermented separately for 24–36 hours in cool conditions. After fermentation, the beans are washed again and then density graded a second time on water channels. Some beans are even soaked overnight in clean water as part of the process.

The result? A medium-dark roasted coffee that delivers flavors of berry, caramel, cream, and a hint of spice. Notes of chocolatey sweetness blend with a muted wine-like acidity and a thick, syrupy body—a far cry from the harsh, earthy profile of Robusta.

Why Tarrazú Produces Top-Tier Arabica

Tarrazú is one of Costa Rica’s most famous coffee-growing regions, alongside West Valley and Heredia. Over the past 15 years, a kind of coffee “revolution” has taken place here. Rather than relying solely on large estates, the best coffees now often come from small family farms and cooperatives that deliver their cherries to micro-processing facilities like Royal Coffee. These producers focus intensely on quality, hand-selecting only the ripest coffee cherries and employing careful processing techniques like the washed method to highlight their beans’ inherent qualities.

Royal Coffee stands out due to its commitment to quality control at every stage—from cherry selection to fermentation, density sorting, and drying. Their approach has earned them a reputation for producing coffees with intense, well-balanced profiles, often described as rich and dessert-like, without losing the defining traits of high-altitude Arabica.

Frequently Asked Questions

Is San Román coffee from Costa Rica Arabica or Robusta?

San Román coffee from Costa Rica’s Tarrazú region is 100% Arabica. It is made up of the Caturra and Catuai varieties, both of which are well-known high-quality Arabica subtypes. It is definitely not Robusta, which is a different species with a harsher flavor and more bitterness.

What coffee varieties are used in San Román coffee?

The San Román coffee processed at the Royal Coffee plant in Tarrazú is grown from the Caturra and Catuai varieties. Both are sub-varieties of Arabica, known for their adaptability to high altitudes and their contribution to sweet, balanced cup profiles in specialty coffee.

Where is Tarrazú, and why is it important for coffee?

Tarrazú is a premier coffee-growing region in Costa Rica, located in the Central Valley. It is renowned for producing some of the country’s best Strictly Hard Bean (SHB) coffee due to its high altitudes (1700m and above), fertile volcanic soils, and stable climate—all of which contribute to dense, high-quality beans with complex flavors.

How is San Román coffee processed?

San Román coffee is processed using the washed method. Ripe cherries are hand-sorted, depulped with a 3-disc machine, density sorted, and then fermented for 24–36 hours. After washing, the beans undergo additional density grading and an optional overnight soak. This meticulous process highlights the beans' cleanliness, clarity, and sweetness.

What does San Román coffee taste like?

San Román coffee features a medium-dark roast profile with tasting notes of berries, caramel, cream, and a hint of spice. It also presents chocolatey sweetness, a soft wine-like acidity, and a thick mouthfeel—characteristics typical of high-quality washed Arabica from high elevations.

Recommended FrontStreet Arabica Beans Like San Román

For fans of San Román’s balanced profile, try FrontStreet’s Jamaica Blue Mountain No.1 for its chocolate, almond, and creamy elegance; the Brazil Queen Manor for notes of peanut brittle and sweet cane; or the Strawberry Candy Espresso for floral and fruity complexity. All are single-origin Arabica beans with distinct high-altitude sweetness. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.