Costa Rica Natural Process Central Valley Region Hacienda El Tanque Villasarchi Single Origin Specialty Coffee Beans

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: Loose coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Costa Rica
Roast Degree: Medium roast

Coffee Details

Costa Rica West Valley Monte Solis EI Tanque Villa Sarhi Natural

Origin Specifications

Country: Costa Rica

Grade: SHB

Region: Central Valley

Roast Degree: Medium roast

Processing Method: Natural processing

Variety: Villa Sarchi

Estate: El Tanque Estate

Flavor Notes: Lemon, caramel, nuts

Coffee Quality and Processing

Costa Rica's premium coffee beans are known as "Strictly Hard Beans" (SHB), followed by Hard Beans (HB) and Semi-Hard Beans (SH) in descending quality order, which also serves as their grading system. SHB beans grow at altitudes above 1,500 meters, and altitude has always represented the quality of coffee—higher altitude means better quality. Additionally, the significant elevation drop at high altitudes creates abundant rainfall, which is very beneficial for coffee tree growth. Moreover, the low nighttime temperatures at high altitudes slow down tree growth, allowing coffee cherries to absorb more nutrients, resulting in richer coffee flavors.

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 too many uncontrollable factors, achieving excellent results is extremely difficult. Francesca introduced many innovations, such as using a Brix meter (commonly equipped in the wine industry) to measure the sugar content of the fruit, determining the optimal harvest time and processing method based on Brix sugar content—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 Hajas's coffee cherries can reach 21-22%. La Hajas 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 such as 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 to sun-dry for about 10 days, then moved to greenhouses covered with plastic sheets to create more direct heat energy for continuous drying until the moisture content reaches 11.5%. The slow drying process allows 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 wine, the process is successfully completed.

Tasting Profile

Flavor Notes: Lemon, caramel, nuts

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473