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Costa Rica Natural Process Tank Manor Villa Sachi Coffee Bean Flavor Characteristics, Growing Region, and Brewing Parameters

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication Please follow Cafe_Style (WeChat public account cafe_style ) Costa Rica's premium coffee beans are known as Strictly Hard Beans (SHB), along with Hard Beans (HB) and Semi-Hard Beans (SH) in descending quality order, which also serves as their grading system. Strictly Hard Beans grow at altitudes above 1500 meters, and altitude has always represented the quality of coffee, with high altitu

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Premium coffee beans from Costa Rica 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. Strictly Hard Beans grow at altitudes above 1500 meters, and altitude has always represented the quality of coffee—higher altitude means better quality. Additionally, the high altitude variation creates abundant rainfall, which is very 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.

Famous Growing Regions

Its three most famous growing regions are Tarrazú, located south of Costa Rica's capital San José, as well as the Central Valley and Western Valley production areas. Natural processing is a very traditional method that uses minimal resources, but due to too many uncontrollable factors, achieving excellent results 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 fruit. Based on Brix sugar content, she determines the optimal harvest time and processing method—only cherries with over 20% sugar content undergo natural processing. The Brix values for 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 beans but also washed beans. The farm grows varieties including Caturra, Catuai, Villa Sarchi, and has also introduced small amounts of Kenya varieties SL28, Obata, and others.

Natural Processing Method

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 sheets to create more direct heat energy for continuous drying until the moisture content reaches 11.5%. The slow drying process allows green beans to develop more natural sweetness from within, but 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 wine, the process is successfully completed.

Flavor Profile

Flavor: Lime, caramel, nuts

Mouthfeel: Excellent sweetness, gentle fruit acidity, round and full-bodied, persistent finish

Product Information

Manufacturer: Coffee Workshop

Address: No. 10 FrontStreet Coffee Street, Yuexiu District, Guangzhou

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 Degree: Medium roast

Villa Sarchi Variety

Villasarchi originated in Costa Rica and is a variant of Typica. Like Typica, the angle between branches and trunk is 60 degrees, with bronze-colored leaves. This variety grows particularly well in high-altitude areas and has strong wind resistance. It can also grow in poor soil and thrives better under shade trees. The most prominent characteristic in its flavor is its excellent sweetness and wonderful acidity.

Coffee Details

Costa Rica West Valley Monte Solis EI Tanque Villa Sarhi Natural

Brewing Method

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