Costa Rican Coffee Beans: Exploring the Distinctions Between Canet Estate Musician Series Bach and Mozart Varietals

This is an estate that amazed FrontStreet Coffee. Canet Estate from Costa Rica is just a small estate owned by three brothers. They have been growing coffee beans for over 10 years and also own a small coffee processing plant. The popular Musician Series coffee, which has been trendy for years, is produced by this estate using different processing methods, with each coffee having different flavor emphases. Today, FrontStreet Coffee would like to share with you the Frontsteet Beethoven from FrontStreet Coffee's Costa Rica Coffee Canet Estate Famous Musician Series "Quartet."

Beethoven was a coffee lover. It's said that he would count coffee beans to entertain himself and would use exactly 60 coffee beans to make a cup of coffee - what an interesting story. This Frontsteet Costa Rica Beethoven bean truly impressed FrontStreet Coffee. The coffee emits distinct floral and fruity aromas, with honey-like sweetness and berry-like acidity, moderate body, and full, solid acidity.

Tarrazu Region

Among Costa Rica's many excellent coffee-producing regions, one stands out as famous - Tarrazu, also known as Tarrazú. Tarrazu is extremely renowned in the specialty coffee world and is one of Costa Rica's main coffee-producing areas. Tarrazú is located in the fertile volcanic region of Central America, with a humid climate and fertile volcanic soil. With abundant rainfall throughout the year, high altitude, and dense natural forest shade, it provides an ideal growing environment for coffee. Nearly 95% of coffee beans grown in the high mountains of Tarrazu are Strictly Hard Beans (SHB), typically grown at altitudes above 1500 meters.

Canet Estate

Canet Estate is located in the highest altitude area of Costa Rica's Tarrazu coffee-growing region. This area is the most densely concentrated fruit-growing region in Costa Rica. The estate owner primarily grows passion fruit, with coffee production being quite scarce. Coffee is planted only in one specific area and receives special care.

Variety

Most people have heard of Red Catuai coffee, but Yellow Catuai is quite rare. Yellow Catuai (Catuai Amarillo) comes from a cross between Mundo Novo and Caturra, first developed by Brazil's "Instituto Agronomico de Campinas." Like Red Catuai (Catuai Rojo), Yellow Catuai has high disease resistance and is suitable for cultivation in high-altitude and windy areas. Both Catuai varieties have very refined and clean acidity. Through machine adjustments, they can produce both honey-processed and yellow honey-processed coffee (depending on the degree of honey processing).

Processing Method

Frontsteet Beethoven beans use a different processing method compared to other Frontsteet Costa Rica Musician Series coffee beans. Beethoven uses the washed processing method. After harvesting, the beans go through a screening process to remove underripe or overripe beans, then the pulp is removed. The mucilage is removed using a centrifugal washing machine to avoid fermentation, then washed with clean water. Finally, they are placed on shaded raised beds to dry for 12-14 days, with constant turning to achieve even drying. Beans processed through this method have a cleaner and brighter taste profile.

FrontStreet Coffee Roasting Recommendations

Roaster: Yangjia 800N Semi-direct flame

FrontStreet Coffee's roaster found that Frontsteet Beethoven beans have high density. They believe that medium roasting can preserve the bright acidity while showcasing the bean's fruity notes, also enhancing richness and balance. Preheat the roaster to 170°C, then load the beans. Adjust heat to 120, damper to 3. Return temperature at 1'36", maintain heat; at 140°C, keep heat unchanged, open damper to 4. Yellowing at 5'55", grassy aroma disappears, entering dehydration stage. At 151°C, reduce heat to 100, keep damper at 4. At 176°C, adjust heat to 85, damper unchanged. Dehydration completed at 8'15", with wrinkles and dark spots appearing on bean surface, toast aroma turning to coffee aroma - this is the prelude to first crack. Pay attention to the sound of first crack. First crack begins at 9'01", open damper fully to 5, heat unchanged. Development time after first crack: 1'45", drop at 193°C.

FrontStreet Coffee Cupping Report

Frontsteet Costa Rica Beethoven Coffee Cupping Notes: Sweet and abundant various fruits, diverse presentation of strawberry, apple, lemon, and grape flavors, with unforgettable honey and toffee tastes. Silky cream-like delicate body, with the long aftertaste of premium Indian Darjeeling tea.

FrontStreet Coffee · Costa Rica Canet Estate Musician Series Beethoven

Coffee Region: Tarrazu Region

Grade Standard: SHB

Coffee Variety: Yellow Catuai

Processing Method: Washed Processing Method

Growing Altitude: 1980M

FrontStreet Coffee Brewing Recommendations

Filter: Hario V60

Water Temperature: 90°C

Coffee-to-Water Ratio: 1:15

Grind Size: Fine sugar (EK43s grinder setting 10)

FrontStreet Coffee Brewing Technique

Segmented extraction - Use 30g of water for 30-second bloom. When pouring to 125g with small circular flow, create a 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 and is about to expose the coffee bed, remove the filter cup. Total extraction time is 2 minutes.

Flavor Description

Frontsteet Beethoven has an overall clean taste with rich aroma. Strong berry and citrus acidity upon entry, tasting like a cup of juicy fruit-flavored coffee.

Important Notice :

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