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Costa Rica Canet Musician Bach Caturra Raisin Honey
  • Costa Rica Canet Musician Bach Caturra Raisin Honey
  • Costa Rica Canet Musician Bach Caturra Raisin Honey
Costa Rica Canet Musician Bach Caturra Raisin Honey

Costa Rica Canet Musician Bach Caturra Raisin Honey

RM60.00 MYR
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About This Coffee :

Costa Rica Canet Musician Bach Caturra Raisin Honey 

Quantity: 200g/1000g

Roast Level: Light Roast

Flavor Profile: Lavender, Ginger Lily, Loquat, Wild Honey 

Variety: Caturra

Altitude: 1,800 - 1,900  m

Processing Method: Raisin Honey

Origin: Tarrazú, Costa Rica 

Region and Farm Introduction: Located in Tarrazu, Costa Rica, Canet Estate sits in one of the country's most important high-elevation coffee-growing regions. Cool mountain conditions, volcanic soils, and high elevation encourage slow cherry maturation, supporting the development of concentrated sweetness, vibrant acidity, and complex aromatics.

Canet is particularly known for its Musician Series, in which selected coffee lots are named after renowned classical composers. Bach is one of the series' distinctive Caturra lots, combining carefully selected cherries with Canet's experimental approach to post-harvest processing. The series is known for exploring how variety and processing can create distinctly different cup expressions.

Processing Method Features: The Raisin Honey process used in Canet's Musician Series is a distinctive multi-stage technique. Carefully selected ripe cherries are first dried partially while still intact, concentrating sugars and fruit compounds. The cherries are then depulped while retaining a substantial amount of mucilage before continuing through a controlled drying stage.

This combination of whole-cherry concentration and retained mucilage can create pronounced sweetness, richer fruit character, and additional fermentation complexity while maintaining the rounded mouthfeel associated with Honey processing. The exact sensory expression can vary significantly between harvests and lots.

For this Bach lot, the profile is particularly elegant and aromatic, combining lavender and ginger lily florals with the soft stone-fruit character of loquat and a deep, natural wild honey sweetness.

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
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