What's the Difference Between Canet Estate Musician Series Beethoven and Mozart, Flavor Descriptions

Finca Canet Estate: The Symphony of Costa Rican Coffee

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Many friends ask for recommendations for coffee that isn't too sour or too bitter. FrontStreet Coffee strongly recommends the Musician Series coffee from Costa Rica. These coffee beans offer captivating flavors, benefiting not only from the estate's superior natural growing conditions but also from their special processing method—raisin honey processing. Finca Canet features unique coffee varieties, with the Yellow Catuai variety offering a clean and delicate taste. The exclusively washed-processed coffee, named Beethoven, presents fresh and elegant floral and fruity aromas, honey-like sweetness, balanced sweet and sour notes of fresh fruits, and a rich, full-bodied texture. So how does Beethoven, the exclusively washed-processed coffee, differ from other coffees in the same series that use raisin honey processing?

Finca Canet Estate

Finca Canet is a small 5-hectare estate located in the San Marcos town of the Tarrazú region, owned by the Robles brothers—Leo, Elian, and Melvin. They have worked together in cultivation and production for over 10 years and share a small processing mill (Beneficio). They introduced the Musician Series, which consists of four different coffee beans, each utilizing different green bean processing techniques to highlight unique characteristics.

Coffee Varieties

The Yellow Catuai variety is a hybrid cross between Mundo Novo and Caturra varieties, first cultivated in 1949 by Brazil's Instituto Agronomico de Campinas. Both Yellow Catuai and Red Catuai (Catuai Rojo) possess excellent disease resistance and are suitable for cultivation in high-altitude and windy areas. Both Catuai varieties also offer very delicate and clean acidity. Through machine adjustments, they can produce both red honey and yellow honey processed coffees (depending on the degree of honey processing). Since Finca Canet is located in Costa Rica's highest altitude region, the Tarrazú area, which is the most intensive fruit-growing region in Costa Rica, the estate owners primarily grow passion fruit, with coffee production being quite scarce. They only cultivate coffee in a specific area with special care, harvesting only fully ripe red cherry fruits.

Raisin Honey Processing Method

The raisin honey processing method retains 100% of the mucilage and uses zero water treatment. This increases the complexity of honey processing, requiring strict time control. On the day of harvesting coffee cherries, the harvested fruits are poured into large water tanks, where mature and full fruits sink to the bottom; underdeveloped or overripe fruits float to the surface and must be removed. The selected coffee fruits are placed on raised beds to dry for at least three days, then the cherry skin is removed, preserving the mucilage before further drying.

FrontStreet Coffee Mozart/Beethoven Roasting Recommendations (Yangjia 800N Semi-direct Fire)

Preheat the roaster to 200°C, then load the beans. Adjust heat to 160 and open the air damper to 3. The return temperature point is 1'36", maintain heat; at 140°C, adjust heat to 160 and open the air damper to 4. At 5'20", the beans turn yellow, grassy aroma disappears, entering the dehydration phase. At 166°C, reduce heat to 130, keeping the air damper at 4. At 176°C, adjust heat to 100, keeping the air damper unchanged. At 8'05", dehydration is complete, the bean surface shows wrinkles and dark patterns, the toast aroma transitions to coffee aroma—this is the prelude to first crack, so pay attention to listen for the sound. At 8'55", first crack begins, open the air damper fully to 5, keeping heat unchanged. Development time after first crack is 1'30", discharge at 193.2°C.

FrontStreet Coffee Mozart/Beethoven Cupping Results

FrontStreet Coffee Finca Canet Mozart

• Region: Tarrazú
• Varieties: Caturra, Catuai
• Altitude: 1950 meters
• Processing: Raisin Honey Processing

FrontStreet Coffee Finca Canet Beethoven

• Region: Tarrazú
• Variety: Yellow Catuai
• Altitude: 1900m
• Processing: Washed Processing

FrontStreet Coffee Brewing Recommendations

• Dripper: V60
• Coffee-to-water ratio: 1:15
• Water temperature: 90°C
• Grind size: BG #6S

FrontStreet Coffee Brewing Method

Segmented water injection—use 30g of water for a 30-second bloom, then pour in a small circular motion to 125g for the first segment. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. When the water level drops again and is about to expose the coffee bed, remove the dripper. Total extraction time is 2 minutes.

Flavor Description: The entry presents complex floral aromas and fermented sauce notes, with raisin-like and dried fruit sweetness, featuring starfruit and berry acidity, and sucrose aftertaste.

Flavor Description: Sweet and colorful diverse fruits, with varied expressions of strawberry, apple, lemon, grape, and citrus. The honey and toffee flavors are unforgettable. Silky cream-like delicate body, with the long aftertaste of premium Indian Darjeeling tea.

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