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How is the Market for Costa Rica Tank Estate Coffee Beans? Which Costa Rican Coffee Brand is the Best?

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista communication - Please follow Coffee Workshop (WeChat official account: cafe_style). Its three most famous producing regions are: first, Tarrazú located south of Costa Rica's capital San Jose, as well as the Central Valley and Western Valley producing areas. Natural processing is a very traditional method that uses the fewest resources, but because there are too many uncontrollable factors, achieving excellence is extremely

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The Renowned Growing Regions

The three most famous growing regions are Tarrazú located in the southern part of Costa Rica's capital San Jose, as well as the Central Valley and Western Valley growing areas. Natural processing is a very traditional method that uses the fewest resources, but due to too 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 timing and processing method—only cherries with over 20% sugar content undergo natural processing. The Brix values for general fruits are: apples at 14, lemons at 12, passion fruit at 18, but La Hax's coffee cherries can reach 21-22%. La Hax 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 must first be 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 raw beans to develop more natural sweetness from within, but also requires more meticulous care 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: Lime, caramel, nuts

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

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou City
Contact: 020-38364473
Ingredients: 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

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 in high-altitude areas and has strong wind resistance. It can also grow in poor soil conditions, though it thrives better under shade trees. The most significant characteristic in its flavor is its excellent sweetness and wonderful acidity.

Coffee Details

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: Lime, caramel, nuts

SHB Grade Explanation

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 also serves as its grading system. SHB grows at altitudes above 1500 meters, and altitude has always represented coffee quality—higher altitude means better quality. Additionally, the high-altitude terrain 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.

Brewing Instructions

Hand-pour Villasarchi: 15g of coffee, medium grind (using Fuji's ghost tooth grinder #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 in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.