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HomeRoasted CoffeeSingle Origin/BlendSingle Origin Costa Rica Tarrazu Canet Musician Series Mozart Raisin Honey
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Costa Rica Tarrazu Canet Musician Series Mozart Raisin Honey

RM80.00

Rose, Mixed Berries Aroma, Strawberry and Dried Mango Sweetness, Lemon Citrus Finish, Medium Body Texture, Clean and Long Lingering Finishing

Country Tarrazu
Elevation 1800 – 1900 MASL
Variety Caturra
Processing Raisin Honey Process
Roast Level Light
Tasting Notes

Rose, Mixed Berries Aroma, Strawberry and Dried Mango Sweetness, Lemon Citrus Finish, Medium Body Texture, Clean and Long Lingering Finishing

Quantity 200g

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Brewing Size Guide

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
Size Guide
Categories: Central America, For Filter, Roasted Coffee, Single Origin
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Description

Rose, Mixed Berries Aroma, Strawberry and Dried Mango Sweetness, Lemon Citrus Finish, Medium Body Texture, Clean and Long Lingering Finishing

Country Tarrazu
Elevation 1800 – 1900 MASL
Variety Caturra
Processing Raisin Honey Process
Roast Level Light
Tasting Notes

Rose, Mixed Berries Aroma, Strawberry and Dried Mango Sweetness, Lemon Citrus Finish, Medium Body Texture, Clean and Long Lingering Finishing

Quantity 200g

Rose, Mixed Berries Aroma, Strawberry and Dried Mango Sweetness, Lemon Citrus Finish, Medium Body Texture, Clean and Long Lingering Finishing

Roaster Note:
(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. They must be slow dried to ensure the surface of the coffee has the fermentation process, but not too slow that might risk the coffee to over-ferment. During the drying process, the cherries must be turned over and over at a fast frequency to allow for even drying. The overall texture offers rich tastes and changes and is 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 this coffee will stimulate floral and fruity fragrances and fill the mouth with sweet fragrances of caramel with hints of spices, rose and bergamot, 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. An Amazing Coffee For Amazing Coffee Lovers!

Recommended Coffee Brewing Device:
V60 Dripper, Clever Dripper, Chemex Brewer, Kalita Wave Dripper, Aeropress Maker

Brew Guide:
Method: Filter V60 Handbrew method
Dose: 18g
Yield: 30g for 30 seconds, total yield 300g,
Brew Time: 2 minute 30 seconds (adjust grind size accordingly)
Water Temperature: 89 – 93 degrees (adjust temperature accordingly)

*Reach out to us for more brew guide

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
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47100 Puchong, Selangor

+(60)12-6559116

roastery@justwantcoffee.com

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