Costa Rica Single Origin Coffee Tarrazu Coffee Region Raisin Natural Processing

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Costa Rica Tarrazu Bahia Wine Strawberry Flavor Raisin Natural Process

In 2017, Bahia imported a total of 3 batches, with this batch being the best in terms of bean quality among the three batches. FrontStreet Coffee recommends this single-origin coffee.

Coffee Information

Coffee Region: Tarrazu

Annual Rainfall: 1300mm

Grade Standard: SHB

Coffee Variety: Yellow Catuai

Average Annual Temperature: 20°C

Processing Method: Raisin Natural Process

Green Bean Size: 14-17 screen

Cultivation Altitude: 1980m

Soil Type: Virgin red soil

Harvesting Method: Hand-picked

This year's Bahia wine aroma remains captivating, with a honey processing style approaching natural process characteristics. This year's processing method has been upgraded again, featuring a rose-like floral character that is absolutely impressive.

Flavor Notes: Rose, Grape, Strawberry

Yellow Catuai comes from a hybrid of Mundo Novo and Caturra, first cultivated in 1949 by Brazil's "Instituto Agronomico de Campinas" (Campinas Agronomic Institute).

Like Red Catuai, Yellow Catuai has extremely high disease resistance, suitable for cultivation at high altitudes and in windy areas. Both Catuai varieties have very delicate and clean acidity. Through machine adjustments, they can produce red honey, yellow honey, and black honey processed coffee (depending on the degree of honey processing).

Canet is located in the highest altitude area of Costa Rica's Tarrazu coffee growing region. This area is the most intensive fruit growing region in Costa Rica, with plantation owners primarily growing passion fruit. Coffee quantity is quite scarce, with coffee only grown in specific areas that receive special care, harvesting only mature red cherry fruits.

Raisin Natural Process

This is a processing method that retains 100% of the mucilage layer without water. The difficulty of black honey processing lies in requiring favorable "weather conditions." On the day of cherry harvest, after pulping, the mucilage layer is retained and then dried. During this stage, "climatic factors" are crucial for the success of black honey processing!

There must be ample sunlight to dry the bean surface to a color slightly darker than red honey processing - this is the raisin natural process. The unique Yellow Catuai variety in the estate, processed using the raisin natural method, is named Bahia.

The overall richness of flavor variation and full-bodied texture, combined with excellent cleanliness! The sweetness performance is excellent! Rich and varied layers from berry to citrus fruit acidity.

Cupping Notes

Dry Fragrance:

Cherry, berries, plum, strawberry, peach, jasmine

Wet Aroma:

Intensely aggressive floral and fruit aromas, sweet and delicate, lemon, citrus, berries with mature wine-like acidity, pleasant floral fragrance

Flavor:

Sweet and colorful variety of fruits - strawberry, apple, lemon, grape, diverse citrus expressions, unforgettable honey and toffee flavors. Silky cream-like delicate mouthfeel, with the long aftertaste of premium Indian Darjeeling black tea.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473