Costa Rica Musician Series Coffee Beans - Costa Rica Chopin Coffee Characteristics

Introduction to FrontStreet Coffee's Costa Rica Musician Series - Chopin Flavor Profile

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

Costa Rica Canet Estate - Chopin

Region: Tarrazú

Variety: Yellow Catuai

Altitude: 1700m

Processing: Raisin Honey Process

Raisin Honey Processing Method

The raisin honey processing method is considered a double-fermentation honey processing technique. On the day of harvesting coffee cherries, the harvested coffee fruits are poured into large water tanks. Ripe, full fruits will sink to the bottom, while underdeveloped or overripe fruits will float to the surface. These floating beans must be removed. The selected coffee fruits are then placed on raised beds to dry into a raisin-like state, after which the pulp and skin are removed, preserving the mucilage before drying. In terms of flavor, the fermentation aroma is more intense, and the flavor layers are richer and fuller. Additionally, the mucilage preservation is higher than other honey processing methods. During the drying process, these coffee cherries must be constantly turned to ensure even drying, but the turning frequency must be controlled to ensure slow drying for proper fermentation treatment without being too slow to avoid over-fermentation.

Ice Pupil Dripper

The ribs of the Ice Pupil dripper are distributed vertically in a阶梯型 (stepped) pattern. The bottom of the dripper can present a state where the filter paper is suspended, while at the top, the dripper and filter paper are in a completely sealed state.

This design has an advantage: because the dripper and filter paper at the top are completely sealed, during brewing, if the water flow suddenly becomes excessive or the water temperature is too high, flooding the diversion channel without space for exhaust, the water level drop speed slows down. Instead, it soaks like a KONO dripper, avoiding insufficient extraction.

Parameters: Coffee amount 15g; medium-fine grind (BG 5T: China standard 20-mesh screen pass rate 58%); water temperature 90°C; coffee-to-water ratio 1:15; brewing method: segmented extraction.

Use 35g of water for 30 seconds of blooming, then inject 97g of water with a small flow, segmenting when the water reaches 132g. Continue injecting water to 226g when the water level is about to expose the coffee bed. Remove the dripper when the water level is about to expose the coffee bed (timing starts from blooming). Extraction time is 1'56".

Flavor: Wet aroma carries osmanthus fragrance and fermentation notes. Entry reveals strawberry, citrus, and lemon acidity with cane sugar sweetness.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473