Costa Rica Tank Estate Pour-Over Data & How to Enjoy Costa Rica Tank Estate Coffee

Hand Pour Villa Sarchi Brewing Guide

Pour-over Villa Sarchi: 15g of coffee grounds, medium grind (small Fuji ghost tooth grinder setting #4), V60 dripper, water temperature 88–89°C. First pour 30g of water for a 27-second pre-infusion, 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.

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

Costa Rica's finest beans are graded Strictly Hard Bean, or SHB, followed by Hard Bean (HB) and Semi-Hard Bean (SH) in descending quality. The system corresponds directly to growing altitude: SHB beans grow 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 suits coffee trees well. Cool nights at high altitude slow the trees' growth, so the cherries have longer to absorb nutrients and the cup ends up richer.

The country's three best-known origins 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 it depends on so many uncontrollable factors that doing it well is extremely difficult. Francesca has introduced a number of 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 set aside for natural processing. For reference, typical Brix values run 14 for apples, 12 for lemons and 18 for passion fruit, while La Haza's coffee cherries reach 21–22%. La Haza produces not only natural and honey-processed beans but washed lots as well. Varieties planted on the farm include Caturra, Catuai and Villa Sarchi, alongside small quantities of Kenyan varieties such as SL28 and Obata.

Natural Processing Method

Natural processing is labor-intensive work. Hand-picked, high-sugar cherries are first spread on African raised beds to sun-dry for about 10 days, then moved into a greenhouse covered with plastic sheeting, where more direct heat energy drives the drying on until moisture content reaches 11.5%. This slow drying lets the green beans develop more natural sweetness from within, but it 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 done.

Flavor Profile

Flavor Notes: Lime, caramel, nuts

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

Product Information

Manufacturer: Coffee Workshop
Ingredients: In-house roasted
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk 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, 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 performs better under shade trees. Its most striking flavor characteristic is excellent sweetness paired with beautiful acidity.

Costa Rica West Valley Monte Solis El Tanque Villa Sarchi Natural

FrontStreet Coffee Recommendation

V60 rewards fruit-forward, aromatic coffees, which is what most of frontStreet's single origins are built for. If this Villa Sarchi's sweet, clean natural profile appeals to you, these are the beans to brew next.

FrontStreet Ethiopia Hua Kui

One of the most successful star lots in specialty coffee of recent years. Hua Kui is defined by an extraordinarily prominent tropical fruit aroma — strawberry, passion fruit, jackfruit and even lychee — with obvious sweetness and very low bitterness. The entry is smooth and juice-like, which is why drinkers describe it as "the coffee that doesn't taste like coffee." Anyone put off by traditional bitterness tends to have their assumptions rewritten by this one.

FrontStreet Kenya Cherry Tomato

A Kenyan specialty washed bean built around vivid cherry tomato and smoked plum acidity with a full, juicy texture. It comes from Kenya's Thika region, grown at 1,550–1,750 meters from the classic SL28 and SL34 varieties, with plump, rounded beans. Processing follows Kenya's signature 72-hour double washed fermentation, which coaxes out the fruit while keeping the cup clean and pure, and FrontStreet roasts it light to preserve the lively acidity and layered fruit. The dry aroma is full of concentrated dried cherry tomato and florals; the sip opens with clear cherry tomato and smoked plum, bright and solid, as full as freshly squeezed juice. Mid-palate sweetness stands out over pear and black plum, and the finish is clean and long, with yellow sugar sweetness and a hint of green tea.

FrontStreet 2013 Yunnan Natural Typica

Brewed, this clean, medium-dark roasted Typica weaves citrus and caramel aromas with gentle nut, chocolate and brown sugar notes. Acidity sits at a moderate level and the layers stay harmonious — Yunnan terroir in a cup. Typica is not the dominant variety in Yunnan, but as a cornerstone Arabica it matters to growers and pour-over drinkers alike, and FrontStreet has worked with it since 2013.