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Costa Rica Tank Manor Flavor Aroma - Villa Sarchi Coffee Varieties and Prices

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange, please follow Coffee Workshop (WeChat public account cafe_style). Pour-over Villa Sarchi. 15g coffee grounds, medium grind (Fuji ghost tooth grinder #4), V60 dripper, 88-89°C water temperature. First pour 30g water, bloom for 27 seconds. Pour to 105g and pause, wait until the water level drops to half, then continue slow pouring until 225g total. Avoid the tail end.

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style).

Pour-over Villa Sarchi: 15g coffee grounds, medium grind (ground with 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 stop. Wait until the water level drops to about halfway, then continue pouring slowly until reaching 225g total. Avoid the final tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.

Costa Rican Coffee Origins

Its three most famous producing regions are Tarrazú, located south of Costa Rica's 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 many uncontrollable factors, achieving excellent results is extremely difficult. Francesca added many innovations, such as using a Brix meter, commonly equipped in the wine industry, to measure the sugar content of the fruit. Based on Brix sugar content, she determines the optimal harvest time and processing method—only cherries exceeding 20% sugar content undergo natural processing. For reference, typical Brix values 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 coffees but also washed beans. Coffee varieties grown on the farm include Caturra, Catuai, Villa Sarchi, and they have also introduced 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 thermal energy 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, the process is successfully completed.

Flavor Profile

Flavor: Lemon, caramel, nuts

Mouthfeel: Excellent sweetness, gentle fruit acidity, round and full-bodied, persistent aftertaste

Product Information

Manufacturer: Coffee Workshop

Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou City

Contact: 020-38364473

Ingredients: In-house roasted

Shelf Life: 90 days

Net Weight: 227g

Package Type: Bulk coffee beans

Roast Level: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Costa Rica

Roast Degree: Medium roast

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 grow in poor soil conditions and performs better under shade trees. The most notable characteristics in its flavor profile are excellent sweetness and wonderful acidity.

Coffee Details

Costa Rica West Valley Monte Solis El Tanque Villa Sarchi Natural

Country: Costa Rica

Grade: SHB

Region: Central Valley

Roast Level: Medium roast

Processing Method: Natural processing

Variety: Villa Sarchi

Estate: El Tanque Estate

Flavor: Lemon, caramel, nuts

Costa Rican Coffee Grading

Costa Rica's premium coffee beans are called "Strictly Hard Bean" (SHB), followed by Hard Bean (HB) and Semi-Hard Bean (SH), with quality decreasing in that order. This is also its grading system. 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. Moreover, the low temperatures at high altitudes slow down tree growth, allowing coffee cherries to absorb more nutrients, resulting in richer coffee flavors.