Delicious Black Coffee Recommendations - Costa Rica Musician Series Mozart Coffee Flavor Characteristics

What is Black Coffee?

When you hear "black coffee," you might immediately think of something bitter, like traditional Chinese medicine. But what exactly is the black coffee that everyone talks about? FrontStreet Coffee is here to explain: Literally, "black coffee" might seem like strong, bitter espresso. However, that's just one type of black coffee. The deeper meaning of black coffee refers to pure coffee without any additives to alter its original flavor and texture, allowing you to taste the coffee's authentic profile. Black coffee best represents the local terroir and culture.

Different production regions yield different coffee flavors. Ethiopian coffee offers bright floral notes and lemon acidity; Colombian coffee presents gentle fruit acidity and floral aromas; Brazilian coffee features nutty and caramel flavors; Panamanian coffee delights with citrus, floral, and tropical fruit notes... FrontStreet Coffee has over 50 different single-origin beans from various countries and regions for everyone to taste! Among the world-renowned Musician Series coffee beans, FrontStreet Coffee offers two varieties: FrontStreet Coffee Costa Rica Mozart and FrontStreet Coffee Costa Rica Bach.

Today, FrontStreet Coffee would like to introduce you to the Costa Rica Musician Series - FrontStreet Coffee Mozart Coffee.

Why is this coffee called Mozart?

FrontStreet Coffee will explain: Among classical musicians, Wolfgang Amadeus Mozart is renowned for bringing immense joy to the world, creating many world-famous works including "The Magic Flute" and "Serenades." Meanwhile, Mozart was also an avid coffee enthusiast who loved coffee passionately. Coffee provided this genius musician with endless inspiration and motivation, enriching the spiritual world of people globally. Mozart's music becomes more appealing the more you listen to it, and similarly, this FrontStreet Coffee Mozart coffee bean becomes more flavorful the more you drink it.

The naming of Costa Rica's Musician Series coffee beans comes from the Carnet Estate owner's love for classical music, so all coffee beans produced by this estate are named after musicians. Carnet Estate is located in the highest altitude coffee-growing area of Tarrazu, Costa Rica. This estate processes Caturra and Catuai coffee beans using raisin honey processing and washed methods, producing world-renowned Musician Series coffee beans named after "Beethoven," "Bach," and "Mozart." Grown at altitudes between 1,700-1,950 meters, these are SHB (Strictly Hard Bean) grade high-altitude hard beans with sweet flavors and rich fruit, wine, and tea aromas.

How could FrontStreet Coffee miss such a flavorful coffee bean? This FrontStreet Coffee Mozart coffee bean comes from a famous producing region - the Tarrazu region of Costa Rica. Although FrontStreet Coffee's Costa Rica coffee is now pursued by many coffee connoisseurs and beginners as a representative of "sweet as honey," over 300 years ago, there were no coffee trees in this region. Coffee trees appeared in the Americas because of Europeans, making the Americas another home for coffee.

Costa Rica Coffee History

Coffee first appeared in Costa Rica in 1729, introduced from Cuba. This made Costa Rica the first country in Central America to grow coffee and the first to cultivate it for commercial purposes. By 1820, the first batch of coffee was exported to Colombia and Chile.

In 1854, an import-export company, with the assistance of Captain William Lyon of the British merchant ship "Monarch," successfully shipped 100 pounds of coffee to London. It became an instant success, praised by British nobility as the "golden bean" from Costa Rica.

FrontStreet Coffee's "Costa Rica Musician Series" comes from Canet Estate. This estate is located in the highest altitude coffee-growing area of Tarrazu, Costa Rica. Canet is the name of a small farm in this area - a compact 5-hectare estate located in the San Marcos town of the Tarrazu region. It is owned by the Robles brothers - Leo, Elian, and Melvin - who have worked together in cultivation and production for over 10 years and share a small processing plant (Beneficio).

H1 Variety Coffee Beans

Most specialty coffees are Arabica coffee beans, which prefer to grow in tropical high-altitude areas, absorbing nutrients from mineral-rich volcanic soil. Central America's Costa Rica happens to have exactly such advantageous natural conditions.

The Carnet Estate in central Costa Rica processes Caturra and Catuai coffee beans using raisin honey processing and washed methods, producing the world-renowned FrontStreet Coffee Musician Series coffee beans.

H1, fully known as Centroamericano H1, is a variety developed through continued research at the Sebaco laboratory in Nicaragua. H1 is a hybrid of Rume Sudan and Sarchimor T-5296. Rume Sudan was discovered in the Rume Valley of the Boma Plateau in Sudan, hence its name. This coffee variety has excellent quality and flavor but poor disease resistance. However, varieties hybridized with it can effectively inherit its excellent flavor genes.

FrontStreet Coffee Mozart Coffee Bean Processing Methods

The FrontStreet Coffee Costa Rica Mozart coffee beans on FrontStreet Coffee's menu were initially raisin honey processed, followed by anaerobic honey processed. Let's explore the differences between these two processing methods for Mozart coffee.

FrontStreet Coffee's raisin honey processed Mozart coffee beans retain 100% mucilage and use zero water processing. On the day of harvesting ripe coffee cherries, they are poured into large water tanks, where fully ripe fruits sink to the bottom, while underdeveloped or overripe fruits float to the surface and need to be removed. The selected coffee fruits are placed on raised beds to dry for at least three days, then the cherry skin is removed while preserving the mucilage before further drying.

To preserve more sweetness, as much pulp and mucilage layer as possible is retained, which increases the difficulty of honey processing and requires strict timing control. Coffee beans processed this way retain 100% of the mucilage layer, allowing more sugars to penetrate into the raw coffee beans, resulting in quite noticeable sweetness. Through cupping this raisin honey processed FrontStreet Coffee Mozart coffee bean, FrontStreet Coffee found that this coffee bean has a white wine mouthfeel and balanced acidity, with rich fermentation notes and outstanding floral and fruit aromas.

Anaerobic Honey Processing

For FrontStreet Coffee's anaerobic honey processed FrontStreet Coffee Mozart coffee beans, after removing the outer skin and pulp from the coffee fruit, a layer of viscous gel-like substance remains. The coffee beans with mucilage are then placed directly into sealed fermentation tanks for low-temperature fermentation, which must be kept below 10-15 degrees Celsius. In an anaerobic environment, the decomposition speed of mucilage sugars slows down, and the pH value decreases more slowly, extending fermentation time to develop better sweetness and more balanced flavors. After more than three days of anaerobic fermentation, the coffee beans in the tank undergo sun-drying. Once drying is complete, the coffee fruit is mechanically processed to remove mucilage and parchment.

When FrontStreet Coffee's roaster received these anaerobic honey processed FrontStreet Coffee Mozart raw coffee beans, considering the need to highlight their complex floral and fruit aromas, outstanding sweetness, and fermented sauce-like notes, a medium roast level was adopted.

FrontStreet Coffee Brewing Recommendations

For coffee brewing, FrontStreet Coffee recommends using freshly roasted coffee beans to maximize the rich flavors. All coffee beans shipped by FrontStreet Coffee are roasted within 5 days because FrontStreet Coffee deeply understands that coffee bean freshness greatly affects flavor. FrontStreet Coffee's roasting philosophy is "freshly roasted good coffee," ensuring every customer receives the freshest coffee when their order arrives. The coffee resting period is about 4-7 days, so when customers receive their coffee, it's at its peak flavor.

Of course, some customers need FrontStreet Coffee to grind the beans, which is perfectly fine. However, FrontStreet Coffee reminds that once coffee beans are ground in advance, they need to be brewed promptly. If already ground into coffee powder, there's no need for further resting because during transportation, the pressure from carbon dioxide buildup in the packaging helps mellow the coffee flavor, so you can brew a cup immediately upon receiving the coffee powder.

At the same time, coffee powder oxidizes relatively quickly when exposed to air, meaning the coffee's flavor will dissipate more quickly, making the coffee less enjoyable. Therefore, FrontStreet Coffee recommends purchasing whole beans and grinding fresh before brewing to better appreciate the coffee's flavor.

Brewing parameters: Dripper: Hario V60, Water temperature: 90°C, Coffee dose: 15g, Coffee-to-water ratio: 1:15, Grind size: Medium-fine (80% pass-through rate on China standard #20 sieve)

Using a segmented extraction approach, bloom with twice the amount of water as the coffee dose - that is, bloom with 30g of water for 30 seconds. The blooming process is necessary to allow the coffee grounds to release internal carbon dioxide, making the subsequent extraction more stable. With a small water flow, pour in circles until reaching 125g, then continue pouring to 225g and stop. Once the water has finished dripping from the dripper, remove it. Time from the beginning of pouring until extraction completion is 2'00". Next, take the entire cup of coffee and shake it gently before pouring into a cup for tasting. You might notice that FrontStreet Coffee always uses a three-stage brewing method, represented by multi-stage pouring, which can give coffee richer layers and more noticeable sweetness. Moreover, this method is relatively easy for beginners to master and brew good coffee flavors!

FrontStreet Coffee raisin honey processed Mozart coffee bean flavors: Complex floral notes and fermented sauce-like aromas on entry, with raisin and preserved fruit-like sweetness, featuring berry acidity and sugarcane-like sweet aftertaste.

FrontStreet Coffee anaerobic honey processed Mozart coffee bean flavors: At high temperatures, there are raisin aromas and fermentation notes, with rose floral fragrance. As it gradually cools, orange freshness and berry sweet-and-sour notes emerge, with raisin fermentation becoming increasingly pronounced, finishing with pineapple-like aftertaste.

Listening to music while tasting coffee named after musicians - what kind of mood would that be? What a pleasant and relaxed state! In this fast-paced life and work environment, occasionally we need to stop our hurried steps to enjoy such beautiful moments!

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

For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, WeChat ID: qjcoffeex

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473