Nav: Home > Coffee >

V60 Pour-Over Brewing Parameters for Costa Rican Natural Process Villa Sarchi Specialty Coffee Beans from Tank Manor

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication. Follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Villa Sarchi. 15g coffee, medium grind (Fuji ghost burr grinder #4), V60 dripper, 88-89°C water temperature. First pour 30g water for 27-second bloom, then pour to 105g and pause. Wait until the water level drops to halfway, then slowly pour until reaching 225g total. Avoid the tail end.

For professional barista communication, please follow Coffee Workshop (WeChat official account: cafe_style)

Pour-over Villa Sarchi Recipe

15g coffee grounds, medium grind (small Fuji ghost tooth blade #4 grinder), V60 dripper, water temperature 88-89°C. First pour 30g of water, bloom for 27 seconds, pour to 105g and stop. Wait until the water level in the coffee bed drops to halfway, then pour slowly until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Details

Country: Costa Rica

Grade: SHB

Region: Central Valley

Roast Level: Medium roast

Processing Method: Natural processing

Variety: Villa Sarchi

Estate: El Tanque

Flavor Notes: Lemon, caramel, nuts

Costa Rica Coffee Excellence

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

Its three most famous origins 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, doing it well is extremely difficult. Francisca added 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 timing and processing method based on Brix sugar content—only cherries exceeding 20% sweetness undergo natural processing. For comparison, the Brix values of general fruits are: apples at 14, lemons at 12, passion fruit at 18, but La Haya's coffee cherries can reach 21-22%. La Haya not only produces natural and honey-processed beans but also washed varieties. The farm grows varieties including Caturra, Catuai, Villa Sarchi, and has introduced small quantities of Kenyan varieties such as SL28, Obata, and others.

Natural Processing Excellence

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 plastic-covered greenhouses that create more direct heat energy for continuous drying until moisture content reaches 11.5%. The 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. When the bright red cherries finally turn black and emit aromas of fruit cake, caramel, and even sherry, the process is successfully completed.