Characteristics of Costa Rica Tank Manor Coffee Beans | Brewing Methods for Costa Rica Tank Manor Coffee

Natural Processing Method

The natural process is quite labor-intensive. Hand-picked, high-sugar cherries are first laid out on African raised beds to sun-dry for about 10 days, then moved into large greenhouses covered with plastic sheets, where more direct heat keeps them drying until moisture content reaches 11.5%. This slow drying lets the green beans develop more natural sweetness from within, but it also calls for careful attention and precise calculation of how often to turn them. When the bright red cherries finally turn black and give off aromas of fruit cake, caramel and even sherry, the process is complete.

Flavor Profile

Flavor: Lemon, caramel, nuts

Palate: Excellent sweetness, gentle fruit acidity, rounded and full-bodied, persistent aftertaste

Product Information

Manufacturer: FrontStreet Coffee
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
Coffee bean state: Roasted coffee beans
Sugar content: Sugar-free
Origin: Costa Rica
Roast degree: Medium roast

Villasarchi Variety

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

Coffee Details

Costa Rica West Valley Monte Solis EI Tanque Villa Sarhi Natural

Brewing Method

To hand-brew Villasarchi: use 15g of coffee ground to a medium size (Fuji ghost-tooth burr grinder setting 4) in a V60 dripper, with water at 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway, then pour slowly until the total reaches 225g. Avoid the tail section. The water-to-coffee ratio is 1:15, and the extraction takes 2:00.

Coffee Specifications

Country: Costa Rica

Grade: SHB

Region: West Valley

Roast degree: Medium roast

Processing method: Natural processing

Variety: Villasarchi

Estate: EI Tanque Estate

Flavor: Lemon, caramel, nuts

Costa Rican Coffee Quality

Costa Rica's premium coffee beans are graded "Strictly Hard Bean" (SHB), followed by Hard Bean (HB) and Semi-Hard Bean (SH) in descending quality order, and this doubles as the country's grading system. SHB grows above 1,500 meters, and altitude has always stood for quality — higher means better. High altitude also brings sufficient rainfall, which is very beneficial for coffee trees. What is more, the lower nighttime temperatures at high elevation slow the trees' growth, allowing the cherries to absorb more nutrients and produce richer flavors.

Its three most famous origins are Tarrazú, south of Costa Rica's capital San José, along with the Central Valley and Western Valley regions. Natural processing is a very traditional method that uses minimal resources, but because there are so many uncontrollable factors, doing it well is extremely difficult. Francesca has added many innovations, such as using a Brix meter — standard equipment in the wine industry — to measure the sugar content of the fruit. She sets the optimal harvest time and processing method according to Brix readings, and only cherries with more than 20% sugar content are given natural processing. For reference, apples typically read 14 Brix, lemons 12 and passion fruit 18, while La Hajas' coffee cherries can reach 21-22%. La Hajas produces not only natural and honey-processed coffees but also washed coffees, and grows varieties including Caturra, Catuai and Villa Sarchi, along with small amounts of Kenyan varieties such as SL28 and Obata.

FrontStreet Coffee Recommendation

To explore the natural process in its most classic form, FrontStreet Coffee's Yirgacheffe Sun-Dried Red Cherry is an excellent pick. Only fully mature, all-red cherries are selected, then spread on raised drying beds so the fruit stays off the ground and away from insects, dust and bacteria; the cherries are turned at intervals throughout so they dry evenly. After a medium-light roast, the coffee keeps Yirgacheffe's elegant florals and bright acidity while gaining a pronounced tropical fruit character, a full fermented note and deep sweetness.

Because the whole fruit is dried with the bean, this coffee carries a lot of sweetness and body, so brew it as a pour-over with a medium grind and a slightly lower water temperature, and cut the pour before the last of the liquid runs through to keep the finish clean.