Costa Rica Natural Process Tank Estate La Vicha Coffee Beans: Grading, Price, Green Beans and Roast Level

Natural Processing Method

Natural processing is labor-intensive work. Hand-picked, high-sugar cherries must first be spread on African raised beds to sun-dry for about 10 days, then moved into greenhouses covered with plastic sheeting, where more direct heat energy keeps the drying going until moisture content reaches 11.5%. This slow drying lets the green beans develop more natural sweetness from within, but it also demands careful attention and precise calculation of how often to turn the fruit. By the time the bright red cherries have turned black and give off aromas of fruitcake, caramel and even sherry, the process is complete.

Flavor Profile

Flavor: Lemon, caramel, nuts

Body: Excellent sweetness, gentle fruit acidity, round and full, persistent aftertaste

Product Information

Manufacturer: Coffee Workshop
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
Roast Degree: Medium roast

Villasarchi Variety

Villasarchi is a Typica variety that originated in Costa Rica. Like Typica, its branches meet the trunk at a 60-degree angle and its leaves are bronze-colored. It grows particularly well at high altitude and stands up well to wind. It will also tolerate poorer soil, though it thrives better under shade trees. Its most prominent flavor characteristic is excellent sweetness with pleasant acidity.

Coffee Details

Origin: Costa Rica West Valley Monte Solis El Tanque Villa Sarchi Natural

Brewing Method: Pour-over Villasarchi. 15g of coffee, medium grind (Fujiyama ghost tooth grinder setting #4), V60 dripper, water temperature 88–89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. When the water level drops to halfway, resume a slow pour until the total reaches 225g. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Country: Costa Rica
Grade: SHB
Region: Central Valley
Roast Level: Medium roast
Processing Method: Natural process
Variety: Villasarchi
Estate: El Tanque Estate
Flavor: Lemon, caramel, nuts

Costa Rican Coffee Quality

Costa Rica's premium beans are graded Strictly Hard Bean, or SHB, followed by Hard Bean (HB) and Semi-Hard Bean (SH) in descending quality. SHB grows above 1,500 meters, and altitude has always stood for quality in coffee — the higher, the better. The wide altitude range also brings abundant rainfall, which benefits coffee trees, while low nighttime temperatures at high altitude slow the trees' growth so the cherries absorb more nutrients and the cup ends up richer.

The three most famous growing regions are Tarrazú, south of the capital San José, plus the Central Valley and Western Valley. Natural processing is a very traditional method that uses minimal resources, but too many uncontrollable factors make doing it well extremely difficult. Francesca added numerous innovations, among them a Brix meter — standard equipment in the wine industry — to measure the fruit's sugar content and decide the optimal harvest time and processing route. Only cherries with sugar content above 20% are selected for natural processing. Typical Brix values for fruit run 14 for apples, 12 for lemons and 18 for passion fruit, while La Hacas coffee cherries reach 21–22%. La Hacas produces natural and honey-processed coffees as well as washed lots. Varieties grown there include Caturra, Catuai and Villa Sarchi, along with small quantities of Kenyan varieties such as SL28 and Obata.

FrontStreet Coffee Recommendation

If natural-process coffee is what you are exploring, FrontStreet offers a range of sun-dried lots that show how varied the method can be.

FrontStreet Yirgacheffe Natural Red Cherry

Natural processing asks a lot of the weather — it needs consecutive clear days, and drying typically runs 27 to 30 days. Ethiopia relies on the method widely, since its high altitude, dry climate and scarce water make it a natural fit. Farmers pick the ripe cherries and spread them on raised netting. This Red Cherry lot comes from the famous Yirgacheffe area and uses only fully ripe, all-red fruit, spread on high raised beds away from the ground so the cherries avoid insects, dust and bacteria, with regular turning to prevent uneven heat. Roasted medium-light, it carries not only elegant florals and bright acidity but pronounced tropical fruit, full fermentation and sweetness.

FrontStreet Ethiopia Hua Kui (Natural)

Any discussion of natural coffee has to include Hua Kui. Exceptionally high altitude, an outstanding growing environment, fertile soil and carefully selected ripe cherries give it a fine perfume, and Sidamo's signature natural processing sets off the aroma beautifully. Roasted medium-light to draw out its African character, the cup shows light fermentation, florals, citrus and mango, with a much richer, more complex texture, honey sweetness and cocoa notes touched with spice, a full body and a lasting finish.

FrontStreet Colombia Sidra (Double Anaerobic Natural)

Different from a conventional natural, this Colombia Sidra goes through a double anaerobic fermentation before drying. Anaerobic processing — also called carbonic maceration — places whole freshly picked cherries in a sealed tank and introduces carbon dioxide to drive out oxygen, creating an oxygen-free environment that slows the breakdown of sugars in the mucilage and the fall in pH. The result is higher sweetness, more complex flavor and a dense, silky mouthfeel. After fermentation the beans are dried on raised beds until moisture is on target, then hulled. The double anaerobic natural treatment gives this Sidra deep tropical fruit aromas, with passion fruit, apricot, candied fruit and grape on the palate and an almond-like finish.