黑莓、李子、柳橙、葡萄乾
Blackberries. Plum. Orange. Raisins

About this coffee :

產區卡內特 (Canet) 位於哥斯大黎加知名產區塔拉珠種植海拔的最高區域，此區為哥大水果種植最密集的區域，莊園主以種植百香果為主，咖啡數量則相當稀少，只在特定的區域種植咖啡，並只摘採成熟的咖啡果實。

【葡萄乾蜜處理】可說是一種蜜處理方式的雙重發酵。先將咖啡果曬至近似葡萄乾狀態，再去除果皮進行蜜處理發酵。

風味上發酵氣息更濃郁，且果膠保存上較其他蜜處理高，有著豐富的黑莓，李子及柳橙的水果芳香。尾韻帶有烤杏仁和太妃糖的甜味。一隻令人難忘的咖啡。

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 raisin honey processed coffee is a complex one, super fruity with blackberry, plum and orange fruitiness, finish with hints of roasted almond and toffee finish. This is the kind of coffee that will totally blow your mind.

Brewing Recipe :