The Origin of Costa Rica Musician Series Coffee Beans: Beethoven, Mozart, and Bach Coffee Flavors

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Everyone says that Costa Rican coffee is as sweet as honey, and this is because Costa Rican green coffee beans are generally processed using the honey method. Those who like acidity will choose African Ethiopian or Kenyan coffees; those who prefer full-bodied richness praise Mandheling and Blue Mountain endlessly; but when it comes to sweetness, Costa Rica is a must-try producing region.

The History of Costa Rican Coffee

Costa Rica was the first country in Central America to cultivate coffee, beginning coffee cultivation in the late 18th century. The first Arabica coffee trees in Costa Rica were planted in its Central Valley region, which boasts fertile soil, high altitude, and cool climate. Later, the Costa Rican government recognized the enormous economic benefits that coffee could bring, so in the 19th century, it provided farmers with land for free and encouraged them to plant coffee. Coffee production therefore soared. In 1829, Costa Rica's coffee exports far surpassed those of tobacco, sugar, and cocoa.

At that time, Costa Rica's coffee industry was extremely prosperous, creating many influential and powerful people. Some wealthy individuals even financed the construction of railways connecting to the Atlantic coast, as well as building the National Theater of San José—truly demonstrating tremendous wealth and influence.

Costa Rican Coffee Regions

According to FrontStreet Coffee's understanding, Costa Rican coffee is divided into seven major producing regions: Western Central Valley (Valley Central Occidental), Central Valley (Valley Central), Tarrazu, Tres Rios, Orosi, Brunca, and Turrialba.

If we're talking about the perfect pairing of music and coffee, then coffee beans named after musicians are truly worth trying. FrontStreet Coffee's menu also features three Costa Rican musician series beans.

The Musician Series

The Musician Series beans come from Finca Canet in the Tarrazu region. The Tarrazu region is one of Costa Rica's most respected coffee cultivation areas. Finca Canet is a small coffee plantation covering approximately 5 hectares, located in the town of San Marcos in Tarrazu. Finca Canet's Musician Series includes four different beans, each with distinctive flavors due to different green bean processing methods.

FrontStreet Coffee's menu features three Musician Series beans: Beethoven uses the washed processing method, while Bach and Mozart use raisin honey processing.

Raisin honey processing involves retaining 100% of the fruit mucilage and zero water treatment. This increases the complexity of the honey processing method and requires strict time control. On the day of harvesting, perfectly ripe coffee cherries are selected, then placed on raised beds to dry for three days. Afterward, the fruit skin is removed while preserving the mucilage for further drying.

During the drying process, coffee cherries need to be constantly turned to ensure even drying, but the frequency must be carefully controlled. Slow drying ensures the coffee undergoes proper fermentation. Coffee beans processed this way are exceptionally sweet, with white wine-like mouthfeel and balanced acidity, featuring rich fermentation aromas. FrontStreet Coffee believes that raisin honey processed coffee beans carry rich fermentation notes and the sweet fragrance of dried fruit.

FrontStreet Coffee's Costa Rican Selections

FrontStreet Coffee Costa Rica Mozart Coffee Beans
Region: Costa Rica Tarrazu
Estate: Finca Canet
Altitude: 1980 meters
Processing Method: Raisin Honey Processing
Variety: H1

FrontStreet Coffee Costa Rica Bach Coffee Beans
Region: Costa Rica Tarrazu
Estate: Finca Canet
Altitude: 1980 meters
Variety: Caturra, Catuai
Processing Method: Raisin Honey Processing

FrontStreet Coffee Costa Rica Beethoven Coffee Beans
Region: Costa Rica Tarrazu
Estate: Finca Canet
Altitude: 1900 meters
Variety: Yellow Catuai
Processing Method: Washed

Brewing Method

When roasting, FrontStreet Coffee aims to highlight the rich aromatic characteristics of Costa Rican coffee, so a medium roast is used. For brewing, to extract more aromatic substances from the coffee, a water temperature of 91°C is used. At the same time, to avoid over-extraction due to high water temperature, a Hario V60 dripper is used.

Brewing Parameters:
Dripper: Hario V60
Water Temperature: 91°C
Coffee Amount: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Medium-fine grind (80% passing through #20 sieve)

Three-Stage Extraction: Start with 30ml of water for bloom for 30 seconds, then pour in a small circular motion to 125ml for the first stage. Wait until the water level drops to just above the coffee bed, then continue pouring to 225ml for the second stage. Remove the dripper once all water has dripped through into the serving pot. Total extraction time is 2'00".

Tasting Notes

[Bach] Subtle wine aroma, with full and firm acidity, carrying notes similar to raisin sweetness; as the temperature cools, tea-like characteristics emerge, with a persistent and delicate sucrose aftertaste.

[Mozart] Complex floral and fermented sauce aromas upon entry, with raisin and preserved fruit-like sweetness, berry acidity, and sucrose sweetness in the aftertaste.

[Beethoven] Rich fruit notes: strawberry, apple, lemon, grape, and citrus. The aftertaste is as memorable as honey and toffee, with a creamy and silky mouthfeel, and a long-lasting finish reminiscent of Darjeeling tea.

Important Notice :

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