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

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). The natural processing is quite labor-intensive. High-sugar cherries harvested by hand are first placed on African raised beds for sun-drying for about 10 days, then transferred to a greenhouse covered with plastic sheets to create more direct heat for continuous drying until the moisture content reaches 11.5%. The slow drying process allows the green beans to

Natural Processing Method

The natural processing method 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 large greenhouses covered with plastic sheets to create more direct heat and continue drying until the moisture content reaches 11.5%. This 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 wine, the process is successfully completed.

Flavor Profile

Flavor: Lemon, caramel, nuts

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

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 degree: Medium roast

Villasarchi Variety

Villasarchi 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 conditions, though it 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 Villasarchi: 15g of coffee, medium grind (using Fuji's ghost tooth burr grinder at setting 4), V60 dripper, water temperature 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 to halfway, then slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Specifications

Country: Costa Rica

Grade: SHB

Region: Central 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 known as "Strictly Hard Bean" (SHB), followed by Hard Bean (HB) and Semi-Hard Bean (SH) in descending quality levels, which also serves as their grading system. SHB grows at elevations above 1,500 meters, and altitude has always represented coffee quality - higher altitude means better quality. Additionally, the high altitude creates sufficient rainfall, which is very beneficial for coffee tree growth. Moreover, the lower nighttime temperatures at high elevations slow down 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 that uses minimal resources, but because there are too many uncontrollable factors, doing it well is extremely difficult. Francesca has added many innovations, such as using a Brix meter commonly equipped in the wine industry to measure the sugar content of the fruit. She determines the optimal harvest time and processing method based on Brix sugar content - only cherries with over 20% sugar content undergo natural processing. The Brix values for general fruits are: apples 14, lemons 12, passion fruit 18, but La Hajas' coffee cherries can reach 21-22%. La Hajas 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 Kenyan varieties such as SL28 and Obata.