Why Yemen Mocha Coffee is Expensive | Flavor Profile and Characteristics

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FrontStreet Coffee Costa Rica Tarrazu Region Bacha | Wine Strawberry Flavor Raisin Honey Processing and Flavor?

Yellow Catuai comes from Mundo Novo, a hybrid with Caturra, first cultivated in 1949 by Brazil's "Instituto Agronomico de Campinas." Like Red Catuai, 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, they 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. The plantation owner mainly grows passion fruit, with coffee quantity being quite scarce. Coffee is only grown in a specific area with special care, harvesting only mature red cherry fruits.

The fruits used for raisins must be ripe. The moisture content in raisins is only 15-25%, while their fructose content reaches up to 60%, making them very sweet. Raisins can therefore be preserved for a long time. Over time, the fructose in raisins may crystallize, but this does not affect their edibility. Raisins can be eaten directly as snacks or used in pastries, and some places use raisins as seasoning in cooking.

Sun-dried raisins tend to become sour, with the highest quality being shade-dried. Seedless grapes from Turpan, Xinjiang, China are most famous for making raisins. Turpan's climate is hot and dry, with brick-built shade-drying rooms that have many holes in the four walls. The middle consists of wooden stick supports where mature seedless grapes are hung, and through the blowing of hot air, high-quality raisins can be obtained quickly.

Raisin honey processing involves [100%] mucilage retention and water-free processing. The difficulty of honey processing lies in requiring favorable "timing" - on the day of cherry harvest, after pulping, the mucilage layer is retained, followed by sun-drying. The "climatic factors" during this stage are crucial for the success of raisin honey processing! There must be ample sunlight to dry the bean surface to a color slightly darker than red honey processing - this is black honey processing. The unique Yellow Catuai black honey processing variety in the plantation is named Bacha, featuring rich overall flavor variations, full-bodied oiliness, and excellent clarity! Sweetness performance is excellent! Berry to citrus fruit acid changes are rich and varied in layers.

Product Name: FrontStreet Coffee Costa Rica Musician Series Bacha

Dry Fragrance: Cherry, berries, plum, strawberry, peach, jasmine

Wet Aroma: Strong, aggressive fruity and floral aroma, sweet and delicate, lemon, citrus, berries with a hint of mature wine acidity, pleasant floral fragrance

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

Coffee Region: Tarrazu

Annual Rainfall: 1300mm

Grading Standard: SHB

Coffee Variety: Yellow Catuai

Average Annual Temperature: 20°C

Processing Method: Black Honey Processing

Green Bean Specification: 14-17 screen

Planting Altitude: 1980M

Soil Type: Primary red soil

Harvesting Method: Manual harvesting

Flavor Description: Rose, grape, strawberry

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Fuji grinder setting 4

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First infusion with 25g water, bloom for 25s. Second infusion to 120g water then stop. Wait until the water level drops halfway, then continue infusion slowly until reaching 225g water. Extraction time around 2:00

Analysis: Using three-stage brewing to clearly distinguish the front, middle, and back end flavors of the coffee. Because V60 has many ribs and faster drainage, stopping water flow can extend extraction time, better extracting the nutty and chocolate flavors from the tail end.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473