Costa Rica Natural Process Tank Estate Villasarchi Specialty Coffee Bean Growing Conditions, Geographical Location, and Climate

Country: Costa Rica

Grade: SHB

Region: Central Valley

Roast Level: Medium Roast

Processing Method: Natural Processing

Variety: Villa Sarchi

Estate: El Tanque

Flavor: Lime, Caramel, Nuts

Costa Rican Coffee Excellence

Premium Costa Rican 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 the country's grading system. Strictly Hard Bean grows at altitudes above 1,500 meters, and altitude has always represented coffee quality - higher altitude means better quality. Additionally, the significant elevation drop at high altitudes creates abundant rainfall, which is very beneficial for coffee tree growth. Moreover, the low nighttime temperatures at high elevations slow down tree growth, allowing coffee cherries to absorb more nutrients, resulting in richer coffee flavors.

Famous Growing Regions

Costa Rica's three most famous growing regions include Tarrazú, located south of the 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, doing it well is extremely difficult. Francesca has introduced 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 with over 20% sugar content are processed using natural methods. For comparison, the Brix values of general fruits are: apples at 14, lemons at 12, passion fruit at 18, but La Hais's coffee cherries can reach 21-22%. La Hais 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 amounts of Kenyan varieties like SL28, Obata, and others.

Natural Processing Technique

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 greenhouses covered with plastic sheeting to create more direct heat for continued drying until the moisture content reaches 11.5%. This slow drying process allows the raw beans to develop more natural sweetness from within, but it also requires more careful attention 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 complete.

Flavor: Lime, Caramel, Nuts

Mouthfeel: Excellent sweetness, gentle fruit acidity, rounded and full-bodied, persistent aftertaste

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

Costa Rica West Valley Monte Solis El Tanque Villa Sarchi Natural

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473