Costa Rica Tarrazú Finca Copey Villa Sarchi Black Honey
RM60.00 – RM260.00
| Variety | Villa Sarchi |
| Country | Costa Rica |
| Processing | Black Honey |
| Region | Tarrazú |
| Altitude | 1,850 – 2,100 m |
| Roast Level | Light Roast |
| Tasting Notes | Cherry, Blackberry, Plum, Red Grape, Honey, Chocolate |
| Quantity | 200g/1000g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Cherry, Blackberry, Plum, Red Grape, Honey, Chocolate
| Variety | Villa Sarchi |
| Country | Costa Rica |
| Processing | Black Honey |
| Region | Tarrazú |
| Altitude | 1,850 – 2,100 m |
| Roast Level | Light Roast |
| Tasting Notes | Cherry, Blackberry, Plum, Red Grape, Honey, Chocolate |
| Quantity | 200g/1000g |
About This Coffee :
Costa Rica Tarrazú Finca Copey Villa Sarchi Black Honey
Origin: Tarrazú, Costa Rica
Altitude: 1,850 – 2,100 m
Variety: Villa Sarchi
Processing Method: Black Honey
Flavor Profile: Cherry, Blackberry, Plum, Red Grape, Honey, Chocolate
Region and Farm Introduction: Finca Copey is located in the renowned Tarrazú region, one of Costa Rica’s most celebrated coffee-producing areas, famous for its high altitude, volcanic soils, and cool climate that foster complex acidity and refined sweetness in the cup. Founded and managed by the Monge brothers, Finca Copey has specialized in producing competition-grade coffees, often placing highly in the Cup of Excellence. The Villa Sarchi variety, a natural mutation of Bourbon, thrives under Tarrazú’s unique terroir, producing elegant fruit-driven cups.
Processing Method Features: The Black Honey process is one of Costa Rica’s most meticulous methods. A large portion of mucilage is left on the parchment, and the coffee is dried slowly under shade for 15–20 days. This extended drying under controlled conditions enhances sweetness, body, and fruit intensity while maintaining a balanced acidity, resulting in a cup that is both structured and complex.
| Pack Quantity |
200g ,1kg |
|---|
Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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