Coffee culture

Costa Rican Coffee Brand: Mozart Single-Origin Coffee Beans with White Wine Body and Balanced Acidity

Published: 2026-01-27 Author: FrontStreet Coffee
Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee - Costa Rica Mozart Introduction. Costa Rica Mozart. Region: Tarrazu. Variety: Caturra. Altitude: 1700m. Grading Standard: SHB. Processing: Raisin Honey. Soil: Volcanic soil. Flavor notes: Orange blossom, lemon blossom, grape, orange.

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

FrontStreet Coffee - Costa Rica Mozart Introduction

Costa Rica Mozart

Region: Tarrazu

Bean Variety: Caturra

Altitude: 1700m

Grade Standard: SHB

Processing Method: Raisin Honey Process

Soil: Volcanic soil

Flavor Description: Orange blossom, lemon blossom, grape, orange, passion fruit, pineapple, mixed fruit juice acidity, Earl Grey tea aroma, noble sweet wine texture, chocolate aftertaste

Yellow Catuai comes from a cross between New World and Catucaí, first cultivated in 1949 by Brazil's Instituto Agronômico de Campinas. Like Red Catuai (Catuai rojo), Yellow Catuai has 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 and yellow honey processed coffee (depending on the degree of honey processing).

CANET is located in the highest altitude coffee growing area of Costa Rica's TARRAZU region. This area is the most densely populated fruit cultivation region in Costa Rica. The plantation owner mainly grows passion fruit, with coffee production being quite scarce. Coffee is only planted in specific areas with special care, harvesting only mature red cherry fruits.

The raisin honey process is a double fermentation honey processing method. Coffee cherries are first dried to a raisin-like state, then depulped for honey processing fermentation. This method creates more intense fermentation flavors and preserves more pectin than other honey processes. A 100% pectin honey process truly delivers raisin flavors.

This is a very sweet processing method, with the mouthfeel of white wine and balanced acidity. The fermentation flavors are more intense, and the pectin preservation is higher than in other honey processes.

Knowledge Point: Canet Estate's Musician series currently includes three special processing varieties: Beethoven, Mozart, and Bach.

In Brief:

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