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 on Costa Rica coffee. Centering 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 unique quality and flavor of the Royal Coffee is mostly attributed to the cooperation between the coffee growers and our company. The San Roman Processing Plant adopts water washed methods, and is famous for producing coffee that is strong in flavor, rich in taste, 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.
Located in the southwest of Costa Rica, the Tarrazu region has a volcano, Volcan Irazu, nearby and faces the sea. With such unique micro-climate conditions and fertile volcanic soil, as well as favorable climate, sunshine and humidity, the environment is conducive for growing perfect red coffee cherries. During the production, the de-weeding is done by hand and the environmentally friendly planting techniques do not involve the use of chemical fertilizers and pesticides. The coffee produced in this manner possess a flavor profile that is characteristic of the region and has sweet aroma, full thickness, moderate acidity, and carries an exquisite aftertaste that hints of nuts, spices and liquorice. The harvesting of the ripe, red cherries is done by hand and strict controls are implemented. During the processing, the washing, fermenting, and sun-drying processes are conducted in the processing plant. After which the coffee bean is then sent to the African drying beds for further drying until the overall moisture content is consistent. Then the beans are hulled and exported. It is the latest dry process in which 0-10% of the fruit pulp and mucilage is kept. After a little fermentation and about 25 days of natural drying, the processes will highlight the elaborate techniques and local characteristics of the Costa Rica micro-processing plant. The fermentation is kept at the right level to ensure the perfect balance between the clearness and the complex degree of the coffee.