Costa Rica Natural Tank Estate Vera Sachi Coffee Beans: Differences, Distinctions, and Award Status
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Pour-over Villa Sarchi: 15g of coffee, medium grind (Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for 27 seconds bloom, then pour to 105g and pause. Wait until the water level drops halfway, then continue pouring slowly to reach 225g. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.
Coffee Information
Country: Costa Rica
Grade: SHB
Region: Central Valley
Roast Level: Medium
Processing Method: Natural
Variety: Villa Sarchi
Estate: El Tanque
Flavor Notes: Lemon, caramel, nuts
About Costa Rican Coffee
High-quality Costa Rican coffee beans are known as "Strictly Hard Bean" (SHB), followed by Hard Bean (HB) and Semi-Hard Bean (SH), with quality decreasing in that order. This also serves as their grading system. SHB beans grow at altitudes above 1,500 meters, and altitude has always represented coffee quality—higher altitudes mean better quality. Additionally, the elevation differences create abundant rainfall, which is highly beneficial for coffee tree growth. Moreover, the lower nighttime temperatures at high altitudes slow down tree growth, allowing coffee cherries to absorb more nutrients, resulting in richer coffee flavors.
Its three most famous producing regions are Tarrazú, located south of the Costa Rican 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 introduced many innovations, such as using a Brix meter (commonly equipped in the wine industry) to measure the sugar content of the fruit, determining the best harvest time and processing method based on Brix sugar content. Only cherries with sugar content exceeding 20% are processed naturally. Typical Brix values for fruits: apples are 14, lemons 12, passion fruit 18, but La Haza's coffee cherries can reach 21-22%. La Haza 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 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 to sun-dry for about 10 days, then moved to a greenhouse covered with plastic sheeting to create more direct heat energy and continue drying until the 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 complete.
Cup Profile
Flavor: Lemon, caramel, nuts
Mouthfeel: Excellent sweetness, gentle fruit acidity, round and full-bodied, persistent aftertaste
Product Details
Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-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
About Villa Sarchi Variety
Villa Sarchi originated in Costa Rica and is a Typica variety. Like Typica, it has a 60-degree angle between branches and trunk, with bronze-colored leaves. This variety grows particularly well at high altitudes and has strong wind resistance. It can also grow in poor soil, though it grows better under shade trees. The most prominent characteristic in its flavor is its excellent sweetness and wonderful acidity.
Full Name: 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
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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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