Where are the Villa Sarchi coffee beans grown and processed?
The Villa Sarchi coffee beans here come from Tank Estate in Costa Rica's Central Valley, grown at high altitude and processed as a natural. Villa Sarchi is a Typica mutation that forms branches at about a 60-degree angle to the trunk with bronze-colored leaves. It performs well at elevation, resists wind and survives poor soil, especially under shade trees.
Flavor leans on sweetness and gentle fruit acidity, with lime, caramel and nut notes, a round body and a long finish. The estate lot is roasted medium, and the recommended pour-over uses 15 grams of medium-ground coffee with a V60 at 88 to 89 degrees Celsius: a 30-gram bloom for 27 seconds, pour to 105 grams and pause, then continue once the bed drains by half. Coffee beans grown where depends on altitude and microclimate.
Tank Estate in Costa Rica's Central Valley produces a sun-dried Villa Sarchi coffee bean that has won over many coffee lovers with its outstanding sweetness and gentle fruit acidity. As a variant of Typica, Villa Sarchi performs exceptionally well at high altitudes and has strong wind resistance, thriving even in poor soil. This article will provide a comprehensive analysis of this coffee from the perspectives of variety origin, producing region grading, and estate processing methods, and share Front Street Coffee's recommended brewing parameters and flavor description, giving you an in-depth understanding of how sun-drying gives the coffee beans layers of caramel, nut, and lime-like flavors.
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Front Street Coffee · Costa Rica Sun-Dried Tank Estate Villa Sarchi Variety, Brand Recommendation, and Estate
Flavor: Lime, caramel, nuts
Mouthfeel: Good sweetness, soft fruit acidity, round and full-bodied, long-lasting finish
Factory name: Coffee Workshop Factory address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou City Manufacturer contact: 020-38364473 Ingredients list: Own roasting Shelf life: 90 Net content: 227g Packaging method: Bulk coffee beans Roast level: Roasted coffee beans Contains sugar: No sugar Origin: Costa Rica Roast level: Medium roast
Front Street Coffee Costa Rica Villasarchi Villa Sarchi Villa Sarchi
The Villa Sarchi variety originated in Costa Rica and is a mutation of Typica. Similar to Typica, its branches form a 60-degree angle with the trunk, and its leaves have a bronze color. This variety grows particularly well at high altitudes and has strong wind resistance, surviving even in nutrient-poor soil, and performing even better when planted under shade trees. In terms of flavor, Villa Sarchi's most prominent advantages are its outstanding sweetness and pleasant acidity.
Costa Rica west valley monte solis ei tanque villa sarhi Natural
Front Street's pour-over recipe for Villa Sarchi is as follows: Take 15 grams of coffee powder, medium grind (Fuji ghost tooth burr 4 setting), paired with a V60 dripper, water temperature controlled at 88 to 89 degrees Celsius. First pour 30 grams of water, bloom for 27 seconds, then pour until 105 grams and pause; after the water level in the coffee bed drops by half, continue pouring, slowly pouring until 225 grams and stop, discarding the tail end. The water-to-coffee ratio is 1:15, and the total extraction time is about 2 minutes.
Product name: Front Street Costa Rica Sun-Dried Tank Estate Villa Sarchi
Country: Costa Rica
Grade: SHB
Region: Central Valley
Roast level: Medium roast
Processing method: Sun-dried processing
Variety: Villa Sarchi
Estate: Tank Estate
Flavor: Lime, caramel, nuts
Costa Rica's specialty coffee beans are called "Strictly Hard Bean" (SHB), and there are also Hard Bean (HB) and Semi-Hard Bean (SH), with quality decreasing in that order; this is also the country's coffee grading system. Strictly Hard Bean comes from areas above 1,500 meters in altitude, and altitude has traditionally been regarded as an important indicator of coffee quality—the higher the altitude, the better the quality tends to be. In addition, the significant temperature differences at high altitudes create abundant rainfall, which is extremely beneficial for coffee tree growth; low nighttime temperatures slow tree growth, allowing the coffee fruit to accumulate more nutrients and making the flavor fuller and richer.
Costa Rica's three most famous producing regions are Tarrazu, located south of the capital San Jose, and the Central Valley and West Valley. The sun-dried method is an extremely traditional processing method that consumes the fewest resources, but because there are too many uncontrollable variables, it is actually quite difficult to do well. Francisca has made many innovations in this regard. For example, she uses a Brix meter, commonly used in the wine industry, to measure the sugar content of the fruit and uses it to determine the best harvest time and processing method. Only fruit with a sweetness above 20% is used for sun-dried processing. The Brix values of common fruits can serve as a reference: apples are 14, lemons 12, passion fruit 18, while the coffee cherries at Las Lajas Farm can reach 21 to 22%. Las Lajas not only produces sun-dried beans and honey-processed beans, but also washed beans. The varieties grown on the farm include Caturra, Catuai, Villa Sarchi, and a small amount of Kenyan varieties such as SL28 and Obata have also been introduced.
The natural processing method involves quite a complex procedure. Hand-picked high-sugar cherries must first be placed on African raised beds to sun-dry for about ten days, then moved into a greenhouse covered with plastic sheeting, where they continue drying with more direct heat energy until the moisture content drops to 11.5%. This slow drying process allows the green beans to develop richer natural sweetness internally, but it also requires more meticulous care and precise calculation of turning times. Finally, the bright red cherries turn black and emit aromas of fruit cake, caramel, and even sherry, and the processing is complete.
The above content is compiled by CoffeeHunters, a coffee news website.
