Costa Rican musician series coffee beans Beethoven and Mozart coffee beans taste difference

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Costa Rican coffee

Costa Rican coffee has a history of a hundred years, and Qianjie Coffee believes that this country's coffee has long played an indispensable role in the global coffee history. On the eve of Costa Rica's independence from Spain, the local government distributed free coffee seeds in 1821 to promote coffee production and economic development. Coffee has been one of Costa Rica's main exports since it was first shipped to the United Kingdom in 1843 (in fact, it was the only export until 1890).

Qianjie Coffee sees Costa Rica as a leader in the boutique "micro-factory" and micro-batch coffee movement, taking the lead in responding to calls from export buyers for improved traceability. At present, the country has more than 50,000 coffee growers. After years of innovation after the beginning of the development of the coffee industry, it now has a complete industrial system and produces high-quality world-class coffee. The volcanic soil of Costa Rica is very fertile and well drained, and it is tempered by Pacific and Atlantic currents and sea breezes at the same time. Coffee trees are able to grow slowly in the most fertile volcanic ash soil and cool environment at high altitude, giving birth to coffee beans with complete and rich flavor.

Carnett Manor-musician Series Coffee

The origin of the musician series is that the owner of Carnett Manor loves classical music, so the coffee beans produced by the manor are named after musicians.

Carnet Manor is located at the highest altitude of Tarrazu coffee in Costa Rica. The estate uses Kaddura and Kaduai coffee beans to do grape honey treatment and washing, producing world-famous musician series coffee beans. Under the name of "Beethoven", "Bach", "Chopin" and "Mozart", they are all SHB grade high altitude hard beans with sweet flavor. The aroma of fruit, wine and tea is strong.

Kaddura, a single-gene variant of Bourbon, was discovered in Brazil in 1937. It has better production capacity and disease resistance than Bourbon, and the tree is shorter, easy to harvest, with sour taste of lemon or citrus and fruit in sweetness. This area is the densest fruit-growing area in Costa rica. The owners of the manor mainly grow passion fruit, but the amount of coffee is very rare. Only one specific area grows coffee, takes special care and only picks ripe red cherry fruit.

Raisin honey treatment

Raisin honey treatment is to retain 100% pectin and zero water treatment.

It increases the difficulty of the honey processing method, which requires strict control of time. On the day of harvesting coffee cherries, pour the harvested coffee fruit into a big trough, and the ripe and full fruit will sink to the bottom of the water; the underdeveloped or overripe fruit will surface, and these floating beans need to be removed. Dry the screened coffee fruits on an elevated bed for at least three days, then peel the cherries and retain the pectin before drying.

This is a very sweet treatment, with the taste of white wine and balanced acidity, the flavor will be more fermented, and the pectin preservation is higher than other honey treatments.

Costa Rica Carnett musicians Coffee Bach Series

Country: Costa Rica

Producing area: Tarazhu

Altitude: 1950m

Treatment: raisin honey treatment

Grade: very hard bean SHB

Variety: Kaddura

Flavor description: sweet and colorful fruits, strawberries, apples, lemons, grapes, citrus flavors show, honey and toffee taste unforgettable. Silky and creamy mellow, such as the lingering finish of top Indian Darjeeling black tea.

Bach's music is exquisite, hierarchical and organized at the same time. The coffee beans, called Bach, are dried with fruit aromas such as strawberries, blackberries and raisins. When it is just cooked, the aromas of flowers and fruit are obvious, and after the entrance, it also feels rich fruit aromas and sweet and sour feelings, with a slight wine aroma in the middle and back, like red wine. After cooling down, it has a sweet aroma of candied fruit, and the aroma of the wine is more obvious, and you can even feel the flavor of plum wine. Every mouthful seems to be in the splendor and rigor of baroque aesthetics.

Costa Rican Carnett musician series coffee bean Beethoven

Country: Costa Rica

Producing area: Tarazhu

Altitude: 1900m

Treatment: washing treatment

Grade: SHB

Variety: Huang Kaduai

Flavor description: green grape, vanilla, strawberry, melon, citrus aromas, red pomegranate juice sour, good dryness, smooth taste, with a little green kiwi acid.

Nothing is more famous for romantic classical music than Beethoven. If you drink coffee beans that remind you of Beethoven's music, its flavor will naturally go away. The dry fragrance will have obvious red berries, of which strawberries are the most obvious and give off the fragrance of flowers. When cooking, you can feel the fragrance of flowers, nectar-like sweetness and green grapes. After the entrance of Beethoven coffee, there is a sweet and sour taste of green grapes and red berries, the whole is dry and smooth. The red berries will be more obvious when they are cold. Some foreign coffee bloggers even say that this is a kind of summer romantic coffee!

By the way, unlike the musicians' other series of grape honey treatments, Beethoven uses water to treat coffee beans to achieve the dry and refreshing taste of summer.

Costa Rican Carnett musicians Coffee beans Chopin

Country: Costa Rica

Producing area: Tarazhu

Altitude: 1800-1900m

Treatment: raisin honey treatment

Grade: SHB

Variety: Kaduai

Flavor description: Apple, vanilla, honey, cream, maple sugar, rose, lemon and citrus, dark chocolate, coffee flowers

Chopin is another representative of romantic classical music. Dry incense is sweet with blueberries, passion fruit and honey, and exudes the aroma of roses. It is also sweet and floral when cooked. The palate has aromas of melon, cantaloupe and blueberry biscuits with hints of roses and honey as a whole. You can feel Chopin's tenderness.

Costa Rican Carnett musician series Mozart

Country: Costa Rica

Producing area: Tarazhu

Altitude: 1800m

Treatment: raisin honey treatment

Grade: SHB

Variety: Kaduai

Flavor description: sweetness and berry aromas are amazing! The sweetness, consistency and thickness are quite good, with a sweet taste of ripe fruit similar to dried bananas.

Classical music collection of its successful child prodigy Mozart, enjoy the gorgeous bar!

Gorgeous fragrance: elegant floral fragrance, white flower aroma like orange blossom, can also be felt when brewing.

Gorgeous palate: more dark berries, raisins and traces of red berries, with a hint of plum acid value and bear gummy sweetness in the middle and back. After cooling down, it still retains the fragrance and sweetness of the flowers.

Unlike in the past, Mozart coffee beans, which used yellow Kaduai varieties treated with red honey, are famous for their unrestrained floral fragrance, but this time they decided to use Kaddura's sweetness as the representative of Mozart.

Comparison of Coffee processing methods for musicians

Qianjie coffee "Mozart" and "Bach" both use a raisin honey treatment, which is actually a double fermentation method. On the day coffee cherries are harvested, the harvested coffee fruits are poured into a big water tank, bad beans are removed, and the screened coffee fruits are placed on an elevated bed to dry for at least three days. Then remove the cherry peel and retain the pectin of the coffee before drying. In the drying process should also be constantly flipped, in order to make the drying uniform, to grasp the frequency of flipping, so as to avoid excessive fermentation. This method of retaining 100% pectin and zero water treatment not only increases the difficulty of honey processing, but also requires strict control of time.

The front street coffee "Beethoven" uses a washing method. After harvest, it will go through a screening procedure to pick out the immature or overripe beans again, then remove the pulp, remove the mucus from the beans with a centrifugal washing machine to avoid fermentation, then wash them with clean water, and finally dry them on a sunshaded viaduct for 12-14 days, constantly turning to achieve uniform drying. The washed beans are clean and bright in taste.

Comparison of the flavor of musician coffee series

Chopin: fermented aromas, roses, citrus and berry acidity in the mouth, raisins, sucrose sweetness and tea.

"Mozart": berries, fermented aroma, entrance with raisins, sweet orange, fermented wine and sweet-scented osmanthus fragrance under the change of temperature.

Beethoven: berries, tea, citrus, black tea in the entrance, caramel and tea are more obvious under the change of temperature.

"Bach": fermented aroma, with tropical fruit and fermented taste in the mouth, cream, nuts and caramel are more obvious under the change of temperature.

On the palate, the fermented flavors and fruit flavors of "Mozart" and "Bach" will be more prominent, the taste will be thicker and sweeter, while the citrus and black tea flavours of "Beethoven" will be more prominent and clean and refreshing.

In terms of aroma, the aroma of "Mozart" is prominent and rich and complex; the aroma of "Beethoven" tends to be refreshing and refreshing; and the aroma of "Bach" has complex and rich fermented fruit aroma.

Qianjie Coffee roasted, brewed and tasted the musician series of coffee beans.

Mozart coffee

Baking recommendations:

Roaster: Yangjia 800N semi-direct fire (baking capacity 300g)

The furnace temperature is preheated to 200℃ to enter the pot, the firepower is adjusted to 160, the throttle opens to 3, and the return point is 1: 36 "to maintain the firepower; at 140℃, the firepower is adjusted to 160and the throttle is opened to 4.5mm. The smell of grass disappears and enters the dehydration stage. At 166℃, the firepower is reduced to 130and the throttle is kept at 4. Adjust the firepower to 100 at 176℃, the throttle will not change.

8: 05 "dehydration is over, the bean surface appears wrinkles and black markings, the smell of toast changes to coffee, as a prelude to an explosion, pay attention to the sound of an explosion." when 8: 05 / 39 / 55 "starts to explode, the throttle is fully open for 5, and the firepower remains unchanged. After an explosion, the development time is 1mm, 39th, 30th, and 193.2 ℃.

Cooking flavor

Baja coffee

Baking recommendations:

Roaster Yangjia 800N semi-direct fire (baking capacity 300g)

The furnace temperature is preheated to 200℃ to enter the pot, the firepower is adjusted to 160, the throttle is open to 3, and the temperature recovery point is 1mm. Keep the firepower; at 140℃, the firepower is kept at 160and the throttle is open to 4.4pm. The smell of grass disappears and enters the dehydration stage. At 166℃, the firepower is reduced to 135and the throttle is kept at 4.

8: 05 "dehydration is over, the bean surface appears wrinkles and black markings, the smell of toast changes to coffee, as a prelude to an explosion, pay attention to the sound of an explosion." when 8: 05 / 39 / 38 "starts to explode, the throttle is fully open for 5, and the firepower remains the same. After an explosion, the development time is 1mm, 39th, 45th, and the time is 193.8 ℃.

Cooking flavor:

Chopin Coffee

Baking recommendations:

Roaster Yangjia 800N semi-direct fire (baking capacity 300g)

The furnace temperature is preheated to 180 ℃ to enter the pot, the firepower is adjusted to 130, the throttle opens to 3, and the temperature return point is 1 / 3 / 39 / 36 "to keep the firepower; at 140 ℃, the firepower remains the same, the throttle is opened to 4. 5 ℃ / 39 / 20" turns yellow, the smell of grass disappears, entering the dehydration stage, the firepower is lowered to 110 at 166℃, and the throttle is kept at 4. Adjust the firepower to 80 at 176℃, the throttle will not change.

After dehydration, the bean surface appears wrinkles and black markings, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion. When the sound of the explosion begins, the throttle is fully open and the firepower remains the same. After an explosion, the development time is 2 hours, and the time is 39. 05, and the pot goes down to 195.2 ℃.

The Agtron bean color value is 70.3 (above), the Agtron pink value is 78.3 (bottom), and the Roast Delta value is 8.

Cooking flavor:

Beethoven coffee

Baking recommendations:

The front street baker thinks that Beethoven's bean is dense and that baking in a medium-baked way can not only retain the bright acidity, but also show the fruit tone of the bean, and improve its richness and balance.

Roaster: Yang family 800N semi-direct fire

The furnace temperature is preheated to 170℃ to enter the pot, the firepower is adjusted to 120mm, the throttle is opened to 3, and the temperature return point is 1mm / 391036 "to keep the firepower; at 140℃, the firepower is unchanged, the throttle is opened to 4.5cm / 3955" turns yellow, the smell of grass disappears, entering the dehydration stage, the firepower is lowered to 100at 151℃, and the throttle is kept at 4. Adjust the firepower to 85 at 176℃, the throttle will not change.

After dehydration, the bean surface appears wrinkles and black markings, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion. When the sound of the explosion begins, the throttle is fully open for 5, and the firepower remains unchanged. After an explosion, the development time is 1mm, 39th, 45th, and the pot is 193 ℃.

Cooking flavor:

Cooking suggestion

Filter cup: V60

Powder / water ratio: 1:15

Water temperature: 90 ℃

Degree of grinding BG#6S

Washing and cooking technique

Segmented water injection

Steam with 30 grams of water for 30 seconds, small flow circle injection to 125 grams, continue to inject water to 225 grams when the water level is about to be exposed, remove the filter cup when the water level is about to be exposed, and the extraction time is 2 minutes.

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