Costa Rica Natural Process Tank Manor Villa Sarchi Specialty Coffee Bean Variety Cultivation Market Price Introduction

The three most famous producing 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 numerous uncontrollable factors, achieving excellent results is extremely difficult. Francesca added many innovations, such as using a Brix meter, commonly equipped in the wine industry, to measure the sugar content of the fruit. Based on the Brix sugar content, she determines the optimal harvest timing and processing method—only cherries exceeding 20% sugar content undergo natural processing. For reference, typical fruit Brix values are: apples at 14, lemons at 12, and passion fruit at 18, but La Haza's coffee cherries can reach 21-22%. La Haza not only produces natural and honey-processed beans but also washed beans. The farm cultivates varieties including Caturra, Catuai, Villa Sarchi, and has also introduced small quantities of Kenyan varieties such as SL28 and Obata.

The natural processing process is quite labor-intensive. Hand-harvested high-sugar cherries are first placed on African raised beds to sun-dry for about 10 days, then moved to a greenhouse covered with plastic sheeting to create more direct heat energy for continued drying until the moisture content reaches 11.5%. This slow drying process allows the 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, the process is complete.

Flavor Profile

Lime, caramel, nuts

Mouthfeel

Sweet with balanced fruit acidity, smooth and full-bodied, persistent aftertaste

Product Information

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

Coffee Details

Costa Rica West Valley Monte Solis EI Tanque Villa Sarchi Natural

Country: Costa Rica
Grade: SHB
Region: Central Valley
Roast Level: Medium roast
Processing Method: Natural processing
Variety: Villa Sarchi
Estate: EI Tanque Estate
Flavor: Lime, caramel, nuts

Understanding Costa Rican Coffee Classification

Costa Rica's premium coffee beans are known as "Strictly Hard Bean" (SHB), followed by Hard Bean (HB) and Semi-Hard Bean (SH) with progressively decreasing quality. This classification system also serves as its grading method. SHB beans grow at elevations above 1,500 meters, and altitude has always represented coffee quality—higher elevation means superior quality. Additionally, the elevation drop creates abundant rainfall, which is highly beneficial for coffee tree growth. Moreover, lower temperatures at high altitudes slow tree growth, allowing coffee cherries to absorb more nutrients, resulting in richer coffee flavors.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473