Costa Rica Tarrazú Finca Copey Villa Sarchi Natural
RM60.00 – RM260.00
| Variety | Villa Sarchi |
| Country | Costa Rica |
| Processing | Natural |
| Region | Tarrazú |
| Altitude | 1,840 – 2,195 m |
| Roast Level | Light Roast |
| Tasting Notes | Raisin, Passion Fruit, White Grape, Cherry |
| 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 |
Raisin, Passion Fruit, White Grape, Cherry
| Variety | Villa Sarchi |
| Country | Costa Rica |
| Processing | Natural |
| Region | Tarrazú |
| Altitude | 1,840 – 2,195 m |
| Roast Level | Light Roast |
| Tasting Notes | Raisin, Passion Fruit, White Grape, Cherry |
| Quantity | 200g/1000g |
About This Coffee :
Costa Rica Tarrazú Finca Copey Villa Sarchi Natural
Origin: Tarrazú, Costa Rica
Altitude: 1,840 – 2,195 m
Variety: Villa Sarchi
Processing Method: Natural
Flavor Profile: Raisin, Passion Fruit, White Grape, Cherry
Region and Farm Introduction: Founded in 2011, Hacienda Copey is situated high in the Tarrazú region of Costa Rica, at elevations that reach 2,195 meters. The farm benefits from a unique microclimate and volcanic soil, ideal for producing high-density cherries and complex cup profiles. Hacienda Copey is dedicated to cultivating premium varieties, including Geisha, Villa Sarchi, and Villalobos, and has earned international recognition, including multiple Cup of Excellence awards.
Processing Method Features: The Natural Process at Hacienda Copey involves drying whole cherries on raised beds under sunlight for 14–21 days. During this time, the fruit sugars infuse into the bean, enhancing fruit-forward sweetness and floral aromatics.
The result is a coffee that showcases the full intensity of the variety and terroir, with complex fruit layers and a velvety texture.
| Pack Quantity |
200g ,1kg |
|---|
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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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