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

Costa Rica Canet Musician Haydn Caturra Raisin Honey

RM60.00 MYR
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About This Coffee :

Costa Rica Canet Musician Haydn Caturra Raisin Honey

Quantity: 200g/1000g

Variety: Caturra

Altitude: 1,900 m

Processing Method: Raisin Honey

Roast Level: Light Roast

Flavor Profile: Raspberry, Blueberry, Apple Pie, Pomelo 

Origin: Tarrazú, Costa Rica 

Region and Farm Introduction: Located in Tarrazú, Costa Rica, Canet Estate is situated in one of the country's most renowned high-elevation coffee-growing regions. The cool mountain climate, volcanic soils, and high elevation encourage slow cherry maturation, helping develop concentrated sweetness, vibrant acidity, and complex aromatics.

Canet is particularly known for its Musician Series, a collection of distinctive coffee lots named after renowned classical composers. Haydn is one of these lots, featuring Caturra processed through Canet's distinctive Raisin Honey method. The combination highlights both the expressive character of the variety and the estate's experimental approach to post-harvest processing.

Processing Method Features: The Raisin Honey process is a distinctive multi-stage processing method. Carefully selected ripe cherries are first partially dried while still intact, allowing sugars and fruit compounds to become more concentrated. The cherries are then depulped while retaining a significant portion of mucilage before continuing the drying process.

By combining whole-cherry fruit concentration with retained mucilage, the process can produce pronounced sweetness, deeper fruit character, and additional fermentation complexity while maintaining the rounded mouthfeel associated with Honey processing.

For this Haydn lot, the process creates an expressive combination of floral aromatics, fresh herbal notes, dark berry sweetness, and a distinctive cola-like character.

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