Where is the musician series coffee bean Bach made? What are the characteristics of coffee beans treated with raisin honey?

Baja, Costa Rica

Country of origin: Costa Rica

Producing area: Tarazhu

Altitude: 1950 m

Treatment: raisin honey treatment

Grade: SHB

Variety: Kaddura

Bach's music is exquisite, rich 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 aroma of flowers and fruit is obvious; after the entrance, it also feels strong fruit aroma and sweet and sour feeling, with a slight wine aroma in the middle and back, such as 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.

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 picking coffee berries, pour the harvested coffee fruit into a large trough, and the ripe and full fruit will sink to the bottom of the water; 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, more fermented flavor, and higher pectin preservation than other honey treatments.

It is worth mentioning that in the new production season in 2020, Mozart adopted the brand-new coffee variety H1Magol H1, the full name Centroamericano H1, which is a hybrid between Lumi Sudan and Sachimo T-5296 in Sebaco laboratory of Nicaragua. It was found in the Rumei Valley of Boma Plateau in Sudan, hence its name. This coffee has good quality and flavor, but poor disease resistance. However, all the hybrids can inherit the genes with good flavor. The genetically stable H1 varieties had high productivity, potential high quality, adaptability and strong resistance to leaf rust, but were easily affected by American leaf spot. In the new season, Mozart also used the method of anaerobic honey treatment, first removing the peel, then putting it into a special metal bucket for anaerobic fermentation for 48 hours, and then drying in the sun. This method highlights the unique aroma of raisins.

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