Most of the best coffee’s in Costa Rica comes from the small processing plants that are distributed across the main coffee production areas, including Tarrazu and West Valley. The coffee revolution that began 15 years ago greatly changed the perception of roasting experts and importers of Costa Rica coffee.
Centring on the processing plant, the coffee beans from nearby farms are collected for processing. Most of these farms are comprised of small communities or families farming on their own lands. The coffee produced in these farms may be processed and dried by the processing plant.
The San Roman Processing Plant adopts water-washed methods and is famous for producing coffee that is strong in flavour, rich in taste, and thick in texture. Through the handpicking of the coffee cherries, the coffee farmers can remove the overripe or unripe cherries before processing.
The depulper is used to remove the skin and pulp from the coffee bean after which another machine will classify the coffee beans into 3 grades. Beans that are classified as Grade 1 and 2 will be separated for fermentation whereas Grade 3 beans are considered inferior beans.
The raw coffee beans will be placed in cool and shaded places for 24-36 hours for fermentation. After fermentation, the beans will be cleaned and classified again according to their density using the water channels. Then the coffee beans are immersed in water for the night.
This anaerobic honey processed coffee is a true eye opener. It makes a sweet & juicy black coffee! You'll get the grape juice & cocoa note, finish with a passion fruit bright aftertaste. Absolutely delightful cup of coffee to enjoy in the morning for a great start!
1 : 11
12th of December
200g pack coffee ship in 1-2 working days 1kg pack is roasted to order, ships within 3-5 working days
Siew Weng H.
Don't like the taste. Too sour for me.
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