Costa Rica Canet is well-known for its musician series with coffees named after famous classical composers. Each has a fruity profile and distinct character as the music itself.
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.
There must be slowly dried to ensure the surface of the coffee has the fermentation processing, 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 dry.
The overall texture offers rich tastes and changes and 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 processes in the farm are named after the famous musicians like Mozart, J.S. Bach and Beethoven.
This coffee is a fruit bomb, with explosive fruitiness of blueberry, melon and passionfruit, finish with lovely aftertaste of rose hips. A coffee that you'll slowly sip till the last drop.
Brewing Recipe :
1 : 15
20th of May 五月二十號
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