Musician Series Bach Coffee Beans Brewing Characteristics Sharing Costa Rica Raisin Honey Process Coffee Beans Flavor Introduction

Legend has it that Bach was not yet famous at the time, but his talent was undeniable. Before a performance, an accident occurred where his violin strings broke, leaving only the G string. However, there was no time to spare, so he spontaneously created a piece known as "Song on the G String." For over a century, this "Song on the G String" has captivated violinists and music lovers with its pure and elegant melody, combined with the unique deep, rich timbre of the G string.

Discovering Bach in Coffee Form

When launching the Costa Rican Musician Series coffee beans, FrontStreet Coffee was cupping and brewing a bean named "Bach." Its robust, rich, and straightforward flavor profile immediately caught everyone's attention. From dry aroma to wet aroma, from first sip to aftertaste, a mellow fermented mature grape sensation consistently accompanied the experience, giving the bean a remarkably stable and dignified character. The emerging rose-like floral notes and berry juice sensations added a layer of sophistication to this coffee. Much like the "Song on the G String," the melody is solemn and extended, with a distant and lyrical artistic conception.

FrontStreet Coffee: Costa Rica Musician Series Bach Coffee Beans

• Origin: Costa Rica, Tarrazú
• Estate: Finca Canet
• Processing Method: Raisin Honey
• Variety: Yellow Catuai
• Altitude: 1900m

Canet Musician Series - Bach

Canet Musician Series Bach - Finca Canet is a small 5-hectare estate located in the town of San Marcos in the Tarrazú region, owned by the Robles brothers: Leo, Elian, and Melvin. This area is also the most intensive fruit-growing region in Costa Rica. Besides coffee trees, the estate primarily grows passion fruit. The Costa Rica Bach coffee beans that FrontStreet Coffee acquired grow in the highest altitude coffee cultivation area of this estate.

The Soul of the Coffee

If the most moving aspect of the "Song on the G String" is its pure, poetic, and sacred melody and tune, then the most captivating feature of FrontStreet Coffee's Costa Rica Bach coffee beans is their mellow, solid, red wine-like fermented coffee flavor.

After grinding, the first sensation is grape-like acidity and fermentation notes. After brewing, the red wine-like fermented aroma fills the entire coffee shop. Upon tasting, the mouth is filled with wine fermentation sensations, followed by the sweet and sour notes of red berries and the fragrance of roses. Finally, a caramel-like aftertaste brings this "Song on the G String in the mouth" to a sacred conclusion.

Coffee Bean Variety

Catuai Amarillo - Yellow Catuai comes from a cross between Mundo Novo and Caturra, first cultivated in 1949 by Brazil's "Instituto Agronomico de Campinas." Like Red Catuai, Yellow Catuai has extremely high disease resistance and is suitable for cultivation at high altitudes and in windy areas. Both Catuai varieties also have very delicate and clean acidity.

Raisin Honey Processing

This method preserves 100% of the mucilage and uses zero water processing, increasing the difficulty of honey processing and requiring strict time control. On the day of coffee fruit harvest, the harvested coffee fruits are poured into large water tanks. Mature and 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 placed on raised beds to dry for at least three days, then the outer fruit skin is removed, preserving the mucilage before further drying. At this stage, climate factors are key to successful honey processing. During the drying process, these coffee fruits must be constantly turned to ensure even drying, but the turning frequency must be controlled to ensure slow drying for fermentation treatment, but not so slow as to cause over-fermentation.

FrontStreet Coffee Roasting Insights

FrontStreet Coffee's roaster uses a Yangjia 800N semi-direct flame roaster with a batch size of 300g. The roaster is preheated to 200°C before charging the beans, with heat adjusted to 160 and damper opened to 3. The temperature return point is at 1'36", maintaining the heat. At 140°C, the heat remains at 160, and the damper opens to 4. At 4'50", the beans turn yellow, grassy aromas disappear, entering the dehydration stage. At 166°C, the heat is reduced to 135, with the damper remaining at 4.

At 8'05", dehydration is complete, with wrinkles and black markings appearing on the bean surface. Toast aromas transition to coffee aromas, signaling the prelude to first crack. At this point, pay close attention to the sound of first crack. First crack begins at 8'38", with the damper fully opened to 5, heat unchanged. Development time after first crack is 1'45", with beans discharged at 193.8°C.

FrontStreet Coffee Cupping Report

• Dry Aroma: Fermented fruit aroma
• Wet Aroma: Roses, fermented sensation
• Flavor: Mature fruit fermentation, berries, rose, caramel

FrontStreet Coffee Brewing Recommendations

• Dripper: Hario 01
• Dose: 15g
• Ratio: 1:15
• Water Temperature: 90°C
• Grind Size: Medium-fine (Chinese standard #20 sieve pass rate 81%)

FrontStreet Coffee's Segmented Extraction Method: First, use 30g of water to fully saturate the coffee grounds into a "hamburger" shape for a 30-second bloom. Then proceed to the second stage of brewing. FrontStreet Coffee uses steady, medium-fine water flow in circular motions for the second stage, injecting water to 125g when the timer reaches 55 seconds, then pausing to wait for the water level to drop to 2/3 of the coffee bed before starting the third stage. For the third stage, FrontStreet Coffee continues with circular pouring until reaching 225g, then waits for all coffee liquid to finish dripping to complete extraction, with a total time of 1 minute 50 seconds.

FrontStreet Coffee's Costa Rica Bach Coffee Beans Brewing Flavor: At high temperatures, grape-like sweet and sour notes and wine-like fermentation sensations emerge. As the temperature gradually decreases, red berry juice-like sensations and rose aromas appear. The finish is caramel-like 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