Costa Rica Natural Process Tank Estate Villasarchi Specialty Coffee Bean Flavor, Taste, and Aroma Profile Description

Flavor Profile

Lemon, caramel, nuts

Taste Experience

Excellent sweetness, gentle fruit acidity, rounded and full-bodied, with a persistent finish

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou
Manufacturer Contact: 020-38364473
Ingredients: In-house roasted
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Degree: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Costa Rica
Roast Level: Medium roast

Coffee Details

Costa Rica West Valley Monte Solis EI Tanque Villa Sarhi Natural

Origin Information

Country: Costa Rica

Grade: SHB

Region: Central Valley

Roast Level: Medium roast

Processing Method: Natural processing

Variety: Villa Sarchi

Estate: EI Tanque Estate

Flavor: Lemon, caramel, nuts

About Costa Rican Coffee

Costa Rica's premium coffee beans are known as "Strictly Hard Bean" (SHB), followed by Hard Bean (HB) and Semi-Hard Bean (SH) in descending quality order, which also serves as their grading system. SHB beans grow at altitudes above 1,500 meters, and altitude has always represented the quality of coffee - higher altitude means better quality. Additionally, the significant altitude drop creates abundant rainfall, which is highly beneficial for coffee tree growth. Moreover, the low nighttime temperatures at high altitudes slow down tree growth, allowing coffee cherries to absorb more nutrients, resulting in richer coffee flavors.

Renowned Growing Regions

Its three most famous growing regions are Tarrazú, located south of Costa Rica's capital San José, as well as the Central Valley and Western Valley regions. Natural processing is a very traditional method that uses minimal resources, but due to too many uncontrollable factors, achieving excellence is extremely difficult. Francesca has added many innovations, such as using a Brix meter (commonly equipped in the wine industry) to measure the sugar content of the fruit, determining the optimal harvest time and processing method based on Brix sugar content - only those exceeding 20% sweetness undergo natural processing. The Brix values for general fruits are: apples at 14, lemons at 12, passion fruit at 18, but La Hacas's coffee cherries can reach 21-22%. La Hacas not only produces natural and honey-processed beans but also washed beans. The farm grows varieties including Caturra, Catuai, Villa Sarchi, and has also introduced small amounts of Kenyan varieties SL28, Obata, and others.

Natural Processing Method

The natural processing process is quite labor-intensive. Hand-picked high-sugar cherries are first placed on African raised beds for sun-drying for about 10 days, then moved to greenhouse structures covered with plastic sheeting to create more direct heat energy for continuous drying until the moisture content reaches 11.5%. The slow drying process allows green beans to develop more natural sweetness from within, but it also requires more careful attention and precise calculation of turning frequency. Finally, when the bright red cherries turn black and emit aromas of fruit cake, caramel, and even sherry wine, the process is successfully completed.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473