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What Are Costa Rica Tank Manor Coffee Brands & Costa Rica Coffee Brewing Steps

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication - please follow Coffee Workshop (WeChat public account: cafe_style). Costa Rica's premium coffee beans are known as Strictly Hard Beans (SHB), followed by Hard Beans (HB), and Semi-Hard Beans (SH), with quality decreasing in order. This also serves as their grading system. Strictly Hard Beans grow at elevations above 1500 meters, and altitude has always represented coffee quality - higher elevations mean better coffee...

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Costa Rican Coffee Bean Classification

Premium Costa Rican 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 Bean grows at altitudes above 1,500 meters, and altitude has always represented the quality of coffee—higher altitude means better quality. Additionally, the elevation drop 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.

Hand-Brewing Villa Sarchi

Hand-brewed Villa Sarchi. 15g of coffee, medium grind (Fujimarke conical burr 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 pouring. 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.

Famous Growing Regions

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, achieving excellent results is extremely difficult. Francisca has introduced 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: apples are 14, lemons 12, passion fruit 18, but La Hacas's coffee cherries can reach 21-22%. La Hacas 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 a greenhouse covered with plastic sheeting to create more direct heat and continue drying until the moisture content reaches 11.5%. This slow drying process allows green beans to develop more natural sweetness from within, but it also requires more careful attention and precise calculation of turning frequency. By the end, when the bright red cherries turn black and emit aromas of fruitcake, caramel, and even sherry, the process is complete.

Flavor Profile

Flavor: Lime, caramel, nuts

Palate: 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

Contact: 020-38364473

Ingredients: 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

Villa Sarchi Variety

Villa Sarchi 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 conditions and thrives better under shade trees. The most prominent characteristic in its flavor is its excellent sweetness and wonderful acidity.