What Does Costa Rica Tank Manor Estate Taste Like & How to Brew Villa Sarchi Coffee

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Manufacturer: Cafe Style Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou Manufacturer Contact: 020-38364473 Ingredients: House-roasted Shelf Life: 90 days Net Weight: 227g Packaging: Bulk coffee beans Coffee Bean Raw/Cooked Degree: Roasted coffee beans Contains Sugar: Sugar-free Origin: Costa Rica Roasting Degree: Medium roast

Villasarchi - Villa Sarchi - Vera Sarchi

Originating from Costa Rica, it is a variety of Typica. Like Typica, the angle between branches and trunk is 60 degrees, with bronze-colored leaves. This variety grows particularly well in high-altitude areas and has strong wind resistance. It can also grow in poor soil, but grows better under shade trees. The most prominent characteristic in its flavor is its excellent sweetness and wonderful acidity.

Costa Rica West Valley Monte Solis EI Tanque Villa Sarhi Natural

Country: Costa Rica

Grade: SHB

Region: Central Valley

Roasting Degree: Medium roast

Processing Method: Natural processing

Variety: Villasarchi

Estate: EI Tanque Estate

Flavor: Lime, caramel, nuts

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 order, which also serves as their grading system. Strictly Hard Beans grow at altitudes above 1500 meters, and altitude has always represented the quality of coffee - higher altitude means better quality. Additionally, the high altitude drop creates abundant rainfall, which is very beneficial for coffee tree growth. Moreover, the low night temperatures at high altitudes slow down tree growth, allowing coffee cherries to absorb more nutrients, resulting in richer coffee flavors.

Pour-over Villasarchi Brewing Method

15g of coffee, medium grind (ground with Fuji's ghost tooth burr grinder at setting 4), V60 filter cup, water temperature 88-89°C. First pour 30g of water, steam for 27 seconds, then pour to 105g and stop. Wait until the water level in the coffee bed drops to half before pouring again. Slowly pour until reaching 225g. Discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Growing Regions and Processing

Its three most famous growing regions are Tarrazú located south of Costa Rica's capital San Jose, as well as the Central Valley and Western Valley regions. Natural processing is a very traditional method that uses minimal resources, but due to too many uncontrollable factors, doing it well is extremely difficult. Francisca 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% sweetness undergo natural processing. The Brix values for general fruits are: apples at 14, lemons at 12, passion fruit at 18, but Lahas's coffee cherries can reach 21-22%. Lahas not only produces natural and honey-processed beans but also washed beans. The farm grows varieties including Caturra, Catuai, Villa Sarchi, and has also introduced small amounts of Kenyan varieties SL28, Obata, and others.

Natural Processing Method

The natural processing process is quite labor-intensive. Hand-picked high-sugar cherries are first placed on African raised beds for sun-drying for about 10 days, then moved to greenhouse structures covered with plastic sheets to create more direct heat energy for continued drying until the moisture content reaches 11.5%. The slow drying process allows the green beans to develop more natural sweetness from within, but 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 complete.

Flavor Profile

Flavor: Lime, caramel, nuts

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

Important Notice :

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Tel:020 38364473