How does frontstreet coffee approach Canet Estate raisin honey beans?
FrontStreet Coffee sources the Bach specialty beans of Costa Rica's Canet Estate, grown in Tarrazu at 1,950 meters from the Caturra variety and graded SHB. The beans use a raisin honey process that combines mucilage retention with anhydrous handling: after harvest the cherries are sun-dried for at least three days, then the skin is removed while mucilage stays on before drying continues.
Slow, sun dried coffee beans depend on climate control. Drying must be gradual so surface fermentation develops without excessive soaking, and the cherries are turned at high frequency for even dehydration. The result is a full, oily body with high sweetness, layered berry-to-citrus acidity, and a juicy, balanced, delicate cup.
FrontStreet Coffee takes you deep into Costa Rica's Tarrazu region to explore the Bach specialty coffee beans from Canet Estate. This bean adopts a unique raisin honey process, combining mucilage and anhydrous processing techniques. After harvest, it is sun-dried for at least three days, precisely timing the removal of the skin while retaining the mucilage, before moving to the drying stage. Climatic conditions are key to the success of honey processing—it requires slow drying to promote surface fermentation, while avoiding excessive soaking. High-frequency turning ensures even dehydration. The final result presents a rich and varied taste, full-bodied oiliness, and extremely high sweetness, with berry and citrus acidity progressing in layers, juicy and balanced, with a delicate body.
FrontStreet Coffee · Costa Rica Canet Estate Bach specialty estate beans.
(100%) Mucilage and anhydrous processing method. Increasing the difficulty of the honey processing method requires perfect timing. On the day of harvest, the coffee cherries are dried for at least three days, then after finding the optimal time, the cherry skin is removed while retaining the mucilage, and the cherries are sent for drying. At this stage, climatic factors are key to enhancing the success of honey processing. Drying must be slow to ensure the coffee surface undergoes fermentation, but not too slow as it may cause excessive soaking of the coffee. During the drying process, the cherries must be turned at a rapid frequency to ensure even drying.
The overall texture has rich flavors and variations, saturated oils, and the coffee's sweetness is very high! The acidity changes from berries to citrus acidity provide a rich and diverse experience at different levels. The taste is juicy, with balanced acidity and a delicate body.
FrontStreet Coffee Costa Rica Canet Musician Series Bach
Country: Costa Rica
Region: Tarrazu
Altitude: 1,950M
Processing Method: Raisin Honey Process
Grade: SHB
Variety: Caturra
The above content is compiled by CoffeeHunters, a coffee news website.
