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Costa Rica Tarrazu Canet Musician Series Mozart Raisin Honey

62 Sold17 in stock

RM 80.00RM 320.00

Tasting Note : Rose, Lavender, Champagne, Elderflower, Grape, Peach

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Rose, Lavender, Champagne, Elderflower, Grape, Peach

Variety Catuai
Processing Raisin Honey
Region Tarrazu
Altitude 1950m
Roast Level Medium Roast
Tasting Notes Rose, Lavender, Champagne, Elderflower, Grape, Peach
Quantity 200g

About this coffee :

(100%) Mucilage and zero water processing method. The difficulty of the raising honey processing method requires perfect timing. On the day of harvesting, the coffee cherries are floated and sent to dry on african beds for at least three days, then after finding an optimal time, the skin of the cherries is removed, the mucilage is retained, and the cherries will be sent for drying. At this stage, the climate factor is the key to the success of raising honey processing. There must be slow dried to ensure the surface of the coffee has the fermentation processing, but not too slow that might risk the coffee to overferment. During the drying process, the cherries must be turned over and over at a fast frequency to allow for even dry.

The overall texture offer rich tastes and changes and saturated with oils while retaining a clean taste! The sweetness of the coffee is excellent! The acidic changes from berry to citrus acidity provide a rich and varied experience at different levels. The unique raising honey processes in the farm is named after the famous musician artists like Mozart, J.S. Bach and Beethoven.

Tasting of the coffee will stimulate floral and fruity fragrances and fill the mouth with sweet fragrances of caramel with hints of spices, rose and vergamont, fresh cherries and lime. This is a very sweet coffee and has a juicy taste and balanced acidity. With all the qualities of the Geisha Coffee, a sip of the coffee is like a bloom of fresh flowers.

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SO, HOW DO YOU KNOW WHAT GRIND TO USE?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  1. Coarse:
    • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  2. Medium-Coarse:
    • Saddling between coarse and medium, this grind looks like rough sand
  3. Medium:
    • The middle of all grind sizes, medium grounds are similar to the consistency of sand
  4. Medium-Fine:
    • The medium-fine grind is a staple grind size, with texture like table salt
  5. Fine:
    • Finer than table salt, fine grind is typically the size of most pre-ground coffee
Weight N/A
Country

Processing Method

Pack Quantity

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Roasting Level

EACH BREWING METHOD GRIND SIZE REFERENCE

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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