A Cup of Costa Rica Canet Musician Series - Bach, Filled with Rice Wine Aroma

Costa Rica Canet Musician Bach

FrontStreet Coffee · Costa Rica Canet Musician Series Bach

Coffee Profile

Country: Costa Rica

Region: Tarrazu

Altitude: 1,950M

Processing Method: Raisin Honey Process

Grade: SHB

Variety: Caturra

The Costa Rican Terroir

Located in the Central American isthmus, Costa Rica benefits from the climate-regulating effects of Pacific and Atlantic ocean currents and sea breezes. The country features numerous towering volcanoes reaching altitudes of 2000 meters, allowing coffee cherries to grow slowly in fertile volcanic ash soil and high-altitude cool environments, developing coffee beans with complete and rich flavors.

Costa Rica experiences two distinct seasons: the dry season from December to April, which coincides with coffee harvest time, and the wet (rainy) season from May to November. In recent years, many micro-mills have been established. Since these require only 5% of the water consumption of traditional washed processing plants and don't need large water tanks or extensive drying patios, the required investment is relatively small. "Honey processed coffee" with its lower acidity, increased complexity, and rich sweet aroma has become a sought-after commodity in the coffee industry in recent years.

Tarrazu Region

Coffee cultivation in Costa Rica began as early as two hundred years ago, initially planted on the slopes of Poas and Barva volcanoes, which is what we now call the Central Valley. Currently, Costa Rica has eight main producing regions: West Valley, Central Valley, Tarrazu, Tres Rios, Orosi, Brunca, Turrialba, and Guanacaste.

Tarrazu is one of the primary coffee-producing areas here. The Tarrazu region has a significant history of coffee production and has received favor and recognition from the British royal family, even receiving praise in papal speeches.

Canet Estate

Canet Estate is located in the highest altitude area of the Tarrazu region and is the most intensive fruit-growing area in Costa Rica. Canet Estate primarily grows passion fruit, with coffee production being quite scarce. Coffee is planted only in one specific area and receives special care. All coffee cherries are hand-picked, harvesting only mature red cherries, but after harvesting and before processing, they undergo an additional screening process to remove under-ripe or over-ripe beans.

Processing Method

Raisin Honey Process

This method preserves 100% of the fruit mucilage and uses zero water processing. This increases the difficulty of honey processing, requiring strict time control. On the day of harvesting coffee cherries, the harvested coffee fruits are poured into large water tanks, where mature, full fruits will sink to the bottom; underdeveloped or overripe fruits will float to the surface and these floating beans 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. At this stage, climate factors are key to the success of honey processing.

During the drying process, these coffee cherries must be continuously turned to ensure even drying, but the turning frequency must be carefully controlled to ensure slow drying for proper fermentation treatment, but not so slow as to cause over-fermentation.

Green Bean Analysis

Caturra Variety

Caturra is a relatively common variety among American beans, especially in the Central American region.

Caturra is a Bourbon variety discovered in Brazil in 1937. It has better production capacity and disease resistance than Bourbon, with shorter plant height that facilitates harvesting. It has strong adaptability, doesn't require shade trees, and can thrive directly under intense sun exposure, commonly known as "Sun Coffee." Caturra is suitable for cultivation from low altitudes of 700 meters to high altitudes of 1700 meters, showing strong altitude adaptability. However, the higher the altitude, the better the flavor, though production capacity relatively decreases - this is the fate of specialty beans.

The green beans appear yellowish-green, typical of honey-processed coffee beans. They smell of fresh citrus fruit aroma with a light fermented fruit fragrance.

Roasting Analysis

Roaster: Yangjia 800N semi-direct heat (300g batch size)

Preheat the roaster to 200°C, then charge the beans. Adjust heat to 160, damper to 3. Return temperature at 1'36", maintain heat. At 140°C, keep heat at 160, damper to 4. At 4'50", the beans turn yellow, grassy aroma disappears, entering dehydration stage. At 166°C, reduce heat to 135, keep damper at 4.

At 8'05", dehydration is complete, wrinkles and black spots appear on the bean surface, toast aroma turns to coffee aroma, signaling the prelude to first crack. Pay attention to the sound of first crack. First crack begins at 8'38", damper fully open to 5, heat unchanged. Development time after first crack is 1'45", discharge at 193.8°C.

Cupping notes: Rose floral, berries, cream, cocoa, caramel, fermented aroma, tropical fruits

Brewing Recommendations

Recommended brewing method: Pour-over

Parameters: V60/1:15/90°C/Grind size BG 5R (58% pass-through rate on China standard #20 sieve)/Brewing time 2 minutes

Technique: 30g water for bloom, 30 seconds. Slow center pour to 125g in stages. When water level drops and is about to expose the coffee bed, use slightly larger flow to pour until reaching 225g to complete brewing.

Flavor Profile: FrontStreet Coffee Costa Rica Bach

It smells like rice wine fermentation aroma, with a sweet and sour taste of mature tropical fruits and berries when drinking. It features nut, cocoa, and cream flavors, with caramel sweetness in the aftertaste and a light floral note in the finish.

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