H1 Coffee Varieties: Anaerobic Honey Process Musician Series Mozart Coffee Bean Brewing Parameters and Flavor Profile

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

In the previous article, FrontStreet Coffee discussed the light, lively, and romantic "Beethoven Music" coffee beans. Next, FrontStreet Coffee will talk about the musician who influenced Beethoven's early compositional period—Mozart. Mozart's music is delicate, subtle, and ornate, with a bright style and beautiful melodies. Among the musician series coffee beans, there is one that has delicate red berry sweetness and acidity with subtle floral notes. The style is both the delicacy of red berries and the ornate beauty of floral notes, with a raisin-like fermentation that drives this melody to present beautifully in the mouth.

FrontStreet Coffee — Costa Rica Musician Series Mozart

Region: Costa Rica, Tarrazú

Estate: Canet Estate

Processing: Anaerobic Honey

Variety: Catuai

Altitude: 1800m

Canet Musician Series — Mozart

Canet Estate is located in the highest altitude area of Costa Rica's specialty coffee region, Tarrazú. This area is also the most intensive fruit-growing region in Costa Rica. Besides growing coffee trees, the estate primarily grows passion fruit. Some might wonder why coffee beans from the same estate can have different flavors? FrontStreet Coffee often mentions that factors such as coffee tree planting altitude, microclimate, coffee bean varieties, and green bean processing methods all have different impacts on coffee flavor. Therefore, coffee beans from the same estate don't necessarily have the same flavor profile.

Mozart was adept at combining the beautiful elements in art with the profundity that permeates life, then integrating powerful strength, straightforward temperament, and firm will. The Musician Series Mozart coffee beans that FrontStreet Coffee acquired blend the light coffee flavor of Beethoven coffee beans with the straightforward coffee flavor of Bach coffee beans.

After grinding, Mozart coffee beans have a raisin-like aroma. After brewing, they emit a rose fragrance. On the palate, there's a raisin fermentation sensation with sweet orange and berry-like acidity, along with rose floral notes. The pineapple-like sweet and sour aftertaste makes this coffee bean both steady and lively.

Coffee Bean Variety

H1

H1's full name is Centroamericano H1. It was developed through continued research by Nicaragua's Sebaco Laboratory. H1 is a hybrid variety 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 has good quality and excellent flavor but poor disease resistance. However, varieties hybridized with it can well inherit its excellent flavor genes. The genetically stable H1 variety has high yield, potential high quality, strong adaptability, and strong leaf rust resistance, but is susceptible to American leaf spot disease.

Anaerobic Honey Processing

Anaerobic honey processing involves removing the outer skin and pulp of the coffee fruit, leaving a layer of viscous gelatinous substance. The coffee beans with mucilage are then placed directly in sealed fermentation tanks for low-temperature fermentation, with the temperature must be below 10-15 degrees Celsius. In an anaerobic environment, the decomposition rate of mucilage sugars slows down, and the pH value decreases more slowly, extending the 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. After drying is complete, the coffee fruit's mucilage and parchment are mechanically removed.

FrontStreet Coffee Roasting Records

FrontStreet Coffee's roaster used a Yangjia 800N semi-direct flame roaster, roasting 300g. The machine was preheated to 200°C before loading, with heat adjusted to 160 and damper opened to 3. The temperature returned to 1'36", maintaining heat output. At 140°C, heat was adjusted to 160, and damper opened to 4. At 5'20", the beans turned yellow, grassy aroma disappeared, entering the dehydration stage. At 166°C, heat was reduced to 130, damper remained at 4. At 176°C, heat was adjusted to 100, damper unchanged.

At 8'05", dehydration was complete, with wrinkles and black spots appearing on the bean surface, and the toast aroma turned to coffee aroma, signaling the prelude to first crack. At this point, one must listen carefully for the sound of first crack. At 8'55", first crack began, damper fully opened to 5, heat unchanged. Development time after first crack was 1'30", with discharge at 193.2°C.

FrontStreet Coffee Cupping Report

Dry Aroma: Strawberry

Wet Aroma: Berries, Raisins

Flavor: Raisins, Fermentation, Rose, Sweet Orange, Berries, Pineapple

FrontStreet Coffee Brewing Tips

Dripper: Hario V60 01

Dose: 15g

Ratio: 1:15

Temperature: 90°C

Grind Size: Medium-fine grind (78% passing through Chinese standard #20 sieve)

FrontStreet Coffee Brewing Method: Three-stage extraction. Use 30g of water for 30-second bloom. When pouring small circular streams to 125g, segment the pour. When the water level is about to expose the coffee bed, continue pouring to 225g and stop. When the water level is about to expose the coffee bed again, remove the dripper. (Timing starts from the bloom) Extraction time is 1'55".

Mozart Coffee Bean Brewing Flavor: At high temperatures, there are raisin aromas and fermentation, with rose floral notes. As the temperature gradually decreases, the fresh fragrance of oranges, the sweet and sour of berries appear, and the raisin fermentation sensation becomes increasingly obvious, ending with pineapple-like aftertaste.

For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, ID: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473