Costa Rican coffee brand Mozart single coffee bean white wine taste and balanced acidity

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Qianjie-introduction to Costa Rican Mozart

Mozart, Costa Rica

Production area: Tarrazu

Bean seed: Caturra

Altitude: 1700m

Grading standard: SHB

Treatment: raisin honey treatment

Soil: volcanic soil

Flavor description: orange blossom, lemon blossom, grape, orange, passion fruit, pineapple, acidity of mixed fruit juice, aroma of Earl black tea, texture of expensive sweet wine, aftertaste chocolate

Huang Kaduai, a hybrid of New World and Kaddura, was first bred by INSTITUTO AGRONOMICO DE CAMPINAS, a Brazilian agricultural research institute, in 1949. Huangkaduai, like Red Kaduai (Red catuai, Catuai rojo), has extremely high disease resistance and is suitable for planting in high altitude and windy areas. Both CATUAI also have a delicate and clean sour taste. Through the adjustment of the machine, coffee treated with red honey and yellow honey is produced (depending on the degree of honey treatment).

CANET is located at the highest altitude where TARRAZU coffee is grown in Costa Rica. This area is the most densely planted area of Costa Rican fruit, the main manor is to grow passion fruit, the amount of coffee is very rare, only a specific area to grow coffee, take special care, only pick ripe red cherry fruit.

Raisin honey treatment is a way of double fermentation honey treatment, first drying the coffee fruit into a raisin state, and then peeling honey treatment fermentation, the flavor will be more intense, and pectin preservation is higher than other honey treatments. 100% pectin honey treatment really has the flavor of raisins.

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

Knowledge: Carnett Manor musicians list, there are Beethoven, Mozart, Bach three kinds of raw beans processed by special treatment

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