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Costa Rica Canet Musician Mozart Caturra Raisin Honey
RM55.00 MYR
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About This Coffee :
Costa Rica Canet Musician Mozart Caturra Raisin Honey
Quantity: 200g/1000g
Roast Level: Light Roast
Flavor Profile: Lemongrass, Green Grape, Mint, Yuzu, Green Apple
Variety: Caturra
Altitude: 1,800 - 1,900 m
Processing Method: Raisin Honey
Origin: Tarrazú, Costa Rica
Region and Farm Introduction: Located in Tarrazú, Costa Rica, Canet Estate is a high-elevation coffee farm known for its experimental approach to specialty coffee production. The estate's cool mountain climate, volcanic soils, and high elevation provide favorable conditions for slow cherry maturation and the development of concentrated sweetness and complex aromatics.
Canet is particularly recognised for its Musician Series, where individual coffee lots are named after renowned classical composers. Mozart is one of the series' distinctive Caturra lots, showcasing the estate's focus on combining carefully selected coffee varieties with innovative processing techniques.
Processing Method Features: The Raisin Honey process is a distinctive multi-stage method. Carefully selected ripe cherries are first partially dried while still intact, allowing the fruit to concentrate its sugars and aromatic compounds. The cherries are then depulped while retaining a significant amount of mucilage before continuing the drying process.
This combination of fruit concentration and retained mucilage can create pronounced sweetness, deeper fruit character, and additional fermentation complexity while maintaining the rounded texture associated with Honey processing.
For this Mozart lot, the process complements the Caturra variety with a distinctive combination of grape-like sweetness, fresh mint, bright yuzu, and subtle orange-peel 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!
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Coarse:
- Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
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Medium-Coarse:
- Saddling between coarse and medium, this grind looks like rough sand
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Medium:
- The middle of all grind sizes, medium grounds are similar to the consistency of sand
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Medium-Fine:
- The medium-fine grind is a staple grind size, with texture like table salt
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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 |
