Central Valley coffee beans

When it comes to Costa Rican coffee, people are quite fond of its distinctive flavor profile—fermented aromas, caramel notes, and rich fruity undertones. How does this flavor come about? It’s all thanks to the “dry processing method” developed and created in Costa Rica, also known as the honey process in the coffee world. And the Central Valley region is home to Villa Sarchi, a standout estate that masters the honey process. Today, we’re introducing their red honey-processed, locally unique variety—Villa Sarchi coffee.

The main coffee bean varieties in Costa Rica include Bourbon, Caturra, Catuai, Villalobos, and Villa Sarchi. The owner of Villa Estate places great emphasis on coffee bean varieties, which is why you can find a range of them here—including the uniquely Costa Rican Villa Sarchi.

The Central Valley is the earliest coffee-growing region in Costa Rica, home to three-quarters of the country’s population. The coffee industry later expanded to other areas. This region enjoys moderate rainfall—about 118 inches annually—with temperatures ranging between 15 and 30°C, and an average annual temperature of just 19°C. Coupled with its high altitude, it is an ideal place for coffee cultivation.

After harvesting ripe Villa Sarchi beans, Villa Estate processes them using the red honey method. This eco-friendly processing technique reduces water pollution by 90% and water usage by 95% compared to traditional washed processing. As a result, it not only protects the local ecosystem but also highlights the coffee’s high-quality sweetness. This coffee bean offers flavors of citrus, honey, lychee, and passion fruit. It boasts a strong fruity aroma, with captivating and layered scents.