Unique Coffee Flavors of Costa Rica - Flavor Descriptions of Canet Estate Bahia Honey Process Series

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FrontStreet Coffee Costa Rica Coffee - Canet Estate - Bahia - Honey Process

Costa Rica Canet Beethoven

Exclusive refined honey processing method creates wonderful special flavors.

Yellow Catuai (Catuai Amarillo) comes from a cross between Mundo Novo and Caturra, first cultivated in 1949 by Brazil's "Instituto Agronomico de Campinas." Like Red Catuai (Catuai Rojo), Yellow Catuai has extremely high disease resistance and is suitable for cultivation at high altitudes and windy areas. Both Catuai varieties have very delicate and clean acidity. Through machine adjustments, red honey and yellow honey processed coffee are produced (depending on the degree of honey processing). Canet is located in the highest altitude coffee-growing region of Costa Rica's Tarrazu. This area is the most intensive fruit-growing region in Costa Rica. The estate owner primarily grows passion fruit, with coffee production being quite scarce. Coffee is only planted in a specific area with special care, harvesting only mature red cherry fruits.

Black Honey Processing

[100%] Mucilage retention and water-free processing method. The difficulty of black honey processing lies in requiring perfect "timing." On the day of cherry harvest, the beans are depulped while retaining the mucilage layer, then dried. The "climate factor" during this stage is the most important element for successful black honey processing! There must be abundant sunshine to dry the bean surface, resulting in a slightly darker color than red honey processing - this is black honey processing. The estate's unique Yellow Catuai black honey processed coffee is named Bahia. The overall flavor profile offers rich variations, full-bodied mouthfeel, excellent cleanliness, and outstanding sweetness! The fruit acidity transitions from berries to citrus, with rich and varied layers.

Dry Aroma:

Cherry, berries, plum, strawberry, peach, jasmine

Wet Aroma:

Intense and aggressive floral and fruit notes, sweet and delicate, lemon, citrus, berries with mature wine acidity, pleasant floral aroma.

Cupping Notes:

Grape, vanilla, strawberry, melon, citrus aromas, pomegranate juice acidity, excellent cleanliness, smooth mouthfeel, with a hint of green kiwi acidity.

FrontStreet Coffee Costa Rica Coffee - Canet Estate - Bahia - Honey Process

Coffee Bean Region: Tarrazu

Estate Established: 2005

Estate Size: Approximately 1.5 hectares

Cultivation Area: Approximately 0.5 hectares

Annual Rainfall: Approximately 3000 mm

Average Temperature: 20°C

Planting Altitude: 1820 meters

Coffee Variety: Yellow Catuai

Grade Standard: SHB

Soil Type: Volcanic soil

Coffee Processing: Black honey process

Harvesting Method: Hand-picked

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