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How Costa Rica Tank Manor Coffee Came to Be and Costa Rican Coffee Bean Grading System

Published: 2026-01-27 Author: FrontStreet Coffee

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

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Natural Processing Method

The natural processing process is quite labor-intensive. Hand-picked high-sugar-content 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 heat energy for continuous drying until the moisture content reaches 11.5%. The 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

Mouthfeel: Excellent sweetness, gentle fruit acidity, rounded and full-bodied, persistent finish

Product Information

Manufacturer: Coffee Workshop

Address: No. 10 FrontStreet Coffee, Yuexiu District, Guangzhou City

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 variant of Typica. 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 and performs better under shade trees. The most prominent characteristics in its flavor are excellent sweetness and wonderful acidity.

Coffee Details

Name: Costa Rica West Valley Monte Solis EI Tanque Villa Sarhi Natural

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 Rica Coffee Quality

Costa Rica's premium coffee beans are called "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 Bean grows 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 cause slow tree growth, allowing coffee cherries to better absorb more nutrients, resulting in richer coffee flavors.

Brewing Recommendations

For pour-over Villasarchi: Use 15g of coffee, medium grind (grind setting 4 on small Fuji ghost tooth burr grinder), V60 dripper, water temperature 88-89°C. First pour 30g of water and let bloom for 27 seconds. Continue pouring to 105g and pause. Wait until the water level in the coffee bed drops to half, then slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, total extraction time 2:00.

Costa Rica Coffee Regions

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 because there are too many uncontrollable factors, doing it well 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 with over 20% sugar content undergo natural processing. For comparison, the Brix values of general fruits are: apples 14, lemons 12, passion fruit 18, but La Hars's coffee cherries can reach 21-22%. La Hars 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 Kenya varieties SL28, Obata, and others.