RM60.00 – RM240.00
| Variety | Caturra |
| Country | Costa Rica |
| Processing | Raisin Honey |
| Region | Tarrazu |
| Altitude | 1,800-1,900M |
| Roast Level | Light Roast |
| Tasting Notes | Lavender, Gloden Raisin, Blueberry, Passion Fruit |
| Quantity | 200g |
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Lavender, Gloden Raisin, Blueberry, Passion Fruit
| Variety | Caturra |
| Country | Costa Rica |
| Processing | Raisin Honey |
| Region | Tarrazu |
| Altitude | 1,800-1,900M |
| Roast Level | Light Roast |
| Tasting Notes | Lavender, Gloden Raisin, Blueberry, Passion Fruit |
| Quantity | 200g |
Canet is situated at the point of highest altitude in Costa Rica’s Tarrazu coffee plantation. The region is densely populated with fruit plantations mainly growing the passionfruit. Hence coffee plants are few and far between as they can only be planted in a specific area where special care is given and only ripe red coffee cherries are selected.
This coffee uses raisin honey processing technique which is a two-step honey fermentation method. The coffee cherries are first sun-dried into raisins before removing the skins for honey fermentation. This results in a richer fermentation aroma and enables longer preservation of the pectin as compared to other honey processing techniques.This 100% pectin honey processing technique confers the coffee with a strong raisin flavour. This method of processing increases sweetness while allowing the coffee to have the taste and balanced sourness of white wine.
| Pack Quantity | 200g, 1kg |
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| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
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11, Jalan PPU 2A,Taman Perindustrian Pusat Bandar Puchong,
47100 Puchong, Selangor
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