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Hand Pour Villa Sarchi Brewing Guide

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Hand pour Villa Sarchi: 15g coffee grounds, medium grind (small Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour with 30g water for 27 seconds pre-infusion, then pour to 105g and pause. Wait until the water level drops to half, then slowly continue pouring until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Origin Information

Country: Costa Rica

Grade: SHB (Strictly Hard Bean)

Region: Central Valley

Roast Level: Medium Roast

Processing Method: Natural Process

Variety: Villa Sarchi

Estate: El Tanque

Flavor Notes: Lime, Caramel, Nuts

Costa Rica Coffee Quality and Processing

Premium Costa Rican coffee beans are known as "Strictly Hard Beans" (SHB), followed by Hard Beans (HB) and Semi-Hard Beans (SH) in descending quality order. This grading system corresponds to growing altitude. SHB beans grow at altitudes above 1,500 meters, and altitude has always represented coffee quality—higher altitude means better quality. Additionally, the significant altitude variation creates abundant rainfall, which is very beneficial for coffee tree growth. The cool nights at high altitudes slow 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, and the Central Valley and Western Valley regions. Natural processing is a very traditional method using minimal resources, but due to many uncontrollable factors, achieving excellent results is extremely difficult. Francesca has introduced many innovations, such as using a Brix meter (commonly equipped in the wine industry) to measure the fruit's sugar content, determining the optimal harvest time and processing method based on Brix sugar content—only cherries with sugar content exceeding 20% undergo natural processing. The Brix values for general fruits are: apples at 14, lemons at 12, passion fruit at 18, but La Haza's coffee cherries can reach 21-22%. La Haza produces not only natural and honey-processed beans but also washed varieties. Coffee varieties planted on the farm include Caturra, Catuai, Villa Sarchi, and small quantities of Kenyan varieties SL28, Obata, and others.

Natural Processing Method

The natural processing process is quite labor-intensive. Hand-harvested high-sugar cherries are first placed on African raised beds for sun drying for about 10 days, then moved to a greenhouse covered with plastic sheeting to create more direct heat energy for continued drying until the moisture content reaches 11.5%. The slow drying process allows green beans to develop more natural sweetness from within, but requires more careful attention and precise calculation of turning frequency. When the bright red cherries finally turn black and emit aromas of fruitcake, caramel, and even sherry, the process is complete.

Flavor Profile

Flavor Notes: Lime, Caramel, Nuts

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

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front 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 Level: Medium Roast

Villa Sarchi Variety

Villa Sarchi originated in Costa Rica as 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 conditions and performs better under shade trees. The most significant characteristic in its flavor profile is its excellent sweetness and beautiful acidity.

Costa Rica West Valley Monte Solis EI 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