The Origin of Mozart Coffee and Recommended Pour-Over Methods - Introduction to Raisin Honey Process Mozart Coffee Beans

Today, FrontStreet Coffee would like to share a coffee bean from their Costa Rica Musicians Series - the Mozart coffee bean. Speaking of this Costa Rica bean from FrontStreet Coffee, it's truly something that brings FrontStreet Coffee great delight. This particular bean is named after the musician Mozart, which immediately makes it memorable; the use of raisin honey processing extends the fermentation time, enhancing both the overall texture and flavor profile of the coffee. The coffee beans exude a delicate aroma similar to wine and raisins, with distinct berry notes when brewed, leaning towards an overall berry character. The quantity of coffee beans in this series is limited, but they are exceptionally distinctive, which is why FrontStreet Coffee chose them.

On the walls of FrontStreet Coffee's physical store hangs a coffee bean sack from the Musicians Series - specifically the FrontStreet Coffee Bach coffee bean sack, where you can see the raw bean brand logo - BLACK GOLD, which comes from Taiwan's Black Gold. Black Gold owns its own coffee processing facilities in Costa Rica, where they execute different processing methods in small batches according to the coffee terroir characteristics of each producing region. Canet is one of Black Gold Coffee's processing facilities.

Canet was originally a processing station in that area responsible for collecting coffee cherries. Every coffee harvest season, farmers would sell bucket after bucket of coffee cherries to the processing station, thereby losing all connection with their harvest. After the coffee harvest season ended, they would travel to various places to work, supplementing their meager income to support their families.

Canet is located in the highest altitude area of Costa Rica's Tarrazu coffee cultivation region. This area is the most intensive fruit-growing region in Costa Rica, mainly cultivating fruits like passion fruit, with coffee being quite scarce. Coffee is only grown in specific areas, where it receives special care, and only fully ripe red cherry fruits are picked.

The Musician Series Naming

Some friends who have tasted coffee from the Musicians Series often come to FrontStreet Coffee with questions: Why do the beans in the Musicians Series have such special names? Why is this FrontStreet Coffee Mozart coffee bean called Mozart?

Actually, this is related to the manager of Canet. The Canet manager loves classical music. When tasting a coffee, they associate it with a musician based on the coffee's flavor characteristics. The magnificent flavor profile of this FrontStreet Coffee Mozart coffee bean reminded the Canet manager of the musician Mozart.

FrontStreet Coffee's Mozart coffee carries a bold yet elegant white floral aroma. Upon tasting, its rich berry tonality becomes prominent, followed by honey-like sweetness that emerges in the finish. The overall magnificent flavor profile of this coffee bean corresponds one-to-one with the magnificent characteristics of the classical music prodigy Mozart.

FrontStreet Coffee · Costa Rica Musicians Series Mozart Coffee Bean

Origin: Costa Rica, Tarrazu
Estate: Canet
Altitude: 1980 meters
Variety: Caturra, Catuai
Grade: SHB
Processing Method: Raisin Honey Processing

When many customers visit FrontStreet Coffee's store to ask which coffee has the most prominent sweetness, FrontStreet Coffee's barista will always recommend the FrontStreet Coffee Mozart coffee bean. The reason it can have such rich and colorful flavors is thanks to its processing method - raisin honey processing.

The raisin honey processing of FrontStreet Coffee's Mozart coffee is essentially a double-fermentation honey processing method, where fully ripe coffee cherries are a necessary precondition. After careful selection, the coffee cherries are first evenly spread out for sun-drying. When the coffee cherries are dried to a raisin-like shriveled state, the pulp removal process begins, preserving as much mucilage as possible for drying.

Through the steps of drying first and then removing the pulp, the coffee develops a more intense fermented flavor. Compared to other honey processing methods, the raisin honey processing method preserves 100% of the mucilage for drying, which greatly enhances the coffee's sweetness. After undergoing the entire raisin honey processing method, this FrontStreet Coffee Costa Rica Mozart coffee has a white wine mouthfeel and balanced acidity, with a more intense fermented flavor profile.

How to Brew FrontStreet Coffee's Costa Rica Mozart Coffee

When FrontStreet Coffee brews a coffee bean, the first consideration is its roast level. The characteristics of this FrontStreet Coffee Costa Rica Mozart coffee bean are floral aroma and the sweet-sour sensation of fruit. Therefore, FrontStreet Coffee's roaster chooses a medium roast level.

Since the coffee beans are lightly roasted, the dissolution rate of coffee substances is slower when the beans come into contact with water. Therefore, FrontStreet Coffee's barista uses higher water temperature when brewing to speed up the dissolution rate, and also uses finer grind to increase the contact area between coffee powder particles and water.

In terms of filter cone selection, FrontStreet Coffee's store frequently uses Hario V60 and KONO filter cones. Medium and light roast coffee beans are brewed with high water temperature and fine grinding. Therefore, filter cones with faster flow rates are used for brewing, and the Hario V60 is an excellent choice. The 12 long ribs allow water to pass through more quickly, reducing the contact time between hot water and coffee powder to some extent.

Filter Cone: Hario V60
Water Temperature: 91°C
Coffee Dose: 15 grams
Coffee-to-Water Ratio: 1:15
Grind Level: 80% pass-through rate on Chinese standard #20 sieve

Pour 30g of hot water for bloom, wait 30 seconds. Start from the center with a fine water stream and slowly spiral out to 125g. When the water level in the filter cup drops to just above the coffee bed, continue spiral pouring to 225g. Total extraction time is approximately 2 minutes.

Friends who frequently read FrontStreet Coffee's articles may have noticed that FrontStreet Coffee's baristas use a three-stage pouring method when brewing coffee. FrontStreet Coffee also understands that some friends who are new to specialty coffee and making pour-over coffee at home often use a single-pour method.

The single-pour method, combined with the first bloom stage, is essentially a two-stage pouring method. However, through comparing single-pour and three-stage methods, FrontStreet Coffee found that with the same coffee bean and parameters, coffee brewed with the single-pour method has a clean yet thin mouthfeel, overall being relatively light; the three-stage method, represented by multi-stage pouring, can impart richer layers to the coffee, with more pronounced sweetness.

When brewed using the above parameters with the three-stage pouring method, FrontStreet Coffee's Costa Rica Mozart coffee bean presents complex floral notes and fermented sauce-like aromas upon entry, carrying raisin and preserved fruit-like sweetness, with berry acidity and sucrose-like aftertaste.

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Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473