Costa Rica Canet Musician Mozart Caturra Raisin Honey

Description

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.

Grind to Use

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

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