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Costa Rica Natural Tank Estate Villa Sarchi Premium Coffee Beans Grind Size Roast Level Processing Method

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Costa Rica's premium coffee beans are known as Strictly Hard Beans (SHB), followed by Hard Beans (HB) and Semi-Hard Beans (SH) in descending quality order, which also serves as their grading system. Strictly Hard Beans grow at elevations above 1500 meters, and altitude has always represented coffee quality - higher altitude means better quality. Additionally, the elevation drop creates abundant rainfall

Premium Costa Rican coffee beans are classified as "Strictly Hard Bean" (SHB), followed by Hard Bean (HB) and Semi-Hard Bean (SH) in descending quality levels. This classification system also serves as their grading method. SHB beans grow at altitudes above 1,500 meters, and altitude has always been a key indicator of coffee quality—higher elevation means superior quality. Additionally, the significant altitude drop creates abundant rainfall, which is highly beneficial for coffee tree growth. Moreover, the cool nighttime temperatures at high elevations slow down tree growth, allowing coffee cherries to absorb more nutrients, resulting in richer coffee flavors.

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 many uncontrollable factors, achieving excellent results is extremely difficult. Francesca has implemented many innovations, such as using a Brix meter (commonly equipped in the wine industry) to measure the sugar content of the cherries. She determines the optimal harvest time and processing method based on Brix sugar content—only cherries exceeding 20% sugar content undergo natural processing. For comparison, typical fruit Brix values are: apples at 14, lemons at 12, passion fruit at 18, but La Haze's coffee cherries can reach 21-22%. La Haze not only produces natural and honey-processed coffees but also washed coffees. The farm grows 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-picked 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 and continue drying until 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 meticulous care and precise calculation of turning frequency. When the bright red cherries finally turn black and emit aromas of fruit cake, caramel, and even sherry, the process is successfully complete.