Introduction:This article delves into the Bacha coffee beans from Finca Canet in the Tarrazú region of Costa Rica, exploring how their unique raisin honey processing method imparts intense dried fruit aromas and layered fermentation complexity. From its cultivation at 1,980 meters above sea level, the characteristics of the Caturra and Catuaí varieties, to the flavor profile achieved through medium roasting, we also provide detailed V60 pour over parameters and steps to help coffee enthusiasts fully grasp the brewing essentials and flavor profile of this specialty bean.
In Costa Rica’s renowned Tarrazú region lies a small five-hectare estate — Finca Canet — situated in the town of San Marcos at an elevation of 1,980 meters. With its cool climate, fertile and well-draining soil, and high-altitude geographical advantages, it is an ideal environment for growing high-quality coffee. The estate is jointly managed by the three Robles brothers, who have long been committed to precision farming, harvesting only fully ripe red cherries. As a result, the beans produced exhibit notable sweetness and rich layers of flavor.
The Bacha coffee beans from Finca Canet belong to the Musicians Series and are processed using a raisin-like honey process (Honey Process with raisin-like character). This method involves retaining the full mucilage without water washing, significantly enhancing the intensity of fruit aromas and the complexity of fermentation layers. During processing, farmers must precisely control fermentation time and weather conditions. After three days of drying on raised beds, the pulp is removed while preserving the complete mucilage layer, followed by slow drying. This results in a coffee with acidity reminiscent of white wine and a rich dried fruit sweetness.
The varieties of these beans are Caturra and Catuaí, both mutations of the Bourbon genetic line. Caturra trees are shorter in stature, less resistant to disease but with stable yields, suited for medium to high altitudes, and widely grown in Costa Rica, Colombia, and Nicaragua. Catuaí is a hybrid of Caturra and the Mundo Novo variety, not only offering good resilience but also showcasing bright acidity and flavors of red and yellow fruits.
Visually, this batch of Bacha coffee beans from the 2019 harvest appears deep dark green, with a dense bean structure and relatively high hardness, directly related to its high-altitude cultivation. Due to the raisin honey processing, the green beans already carry a distinct fermented fruity aroma. Therefore, a medium roast level is recommended for roasting strategy to enhance its natural fruitiness and honey sweetness, while preserving a full body and balanced acidity-sweetness structure.
For actual roasting, the following parameters can be referenced (using a Yangjia 800N as an example): charge 300 grams of beans, set the inlet temperature to 180°C, initial air damper at 3 and heat at 120. When the temperature drops to 109°C, adjust the heat to 140 and open the air damper to 4; when the temperature reaches 137°C, reduce the heat to 100. At approximately 6 minutes and 15 seconds, when the bean surface turns yellow and grassy notes fade, dehydration is complete. Entering the pre-first crack stage, around 8 minutes, the bean surface shows wrinkles and black spots, and the toasty aroma transitions to distinct coffee fragrance. Close attention must be paid to the onset of first crack. First crack begins around 9 minutes and 40 seconds. At this point, fully open the air damper, allowing the beans to develop during the first crack phase for about 1 minute and 45 seconds, and finally drop the beans at 196°C to achieve optimal flavor balance.
In cupping, this Bacha coffee exhibits a rich, rice-wine-like fermented aroma. Upon tasting, the bright acidity of tropical fruits and berries intertwines with subtle nutty and creamy notes, while the finish delivers a caramel sweetness and delicate floral hints. The overall profile is layered with a long-lasting aftertaste. This flavor combination makes it an excellent choice for pour over enthusiasts looking to explore fruity, honey-processed beans.
For V60 pour over, it is recommended to use a #01 filter cone, with a coffee dose of 15 grams, water temperature at 90–91°C, and a brew ratio of 1:15. The grind size is suggested to be BG 6M (similar to granulated sugar), or using a #20 sieve to achieve about 80% extraction rate, ensuring proper extraction efficiency and flow control.
The pour over steps are as follows: First, pour 30 grams of hot water for a 30-second bloom to activate the coffee’s aroma release. Then, within about 1 minute, pour 95 grams of water (total around 125 grams), maintaining even pouring. When the water level drops to two-thirds of the coffee bed, pour the remaining 100 grams of water (total around 225 grams). The total brew time should be controlled to around 1 minute and 45 seconds, with dripping completed at 1 minute and 56 seconds. This method fully highlights the fruitiness, sweetness, and delicate layers of the Bacha coffee.
The brewed Bacha coffee, upon first sniff, offers a subtle wine-like aroma. On the palate, the acidity is full and structured, accompanied by an intense sweetness reminiscent of raisins. As the temperature cools, tea-like characteristics gradually emerge, and the aftertaste lingers with a smooth cane sugar sweetness. The overall mouthfeel is silky with good persistence, making it highly suitable for coffee lovers who enjoy dried fruit and honey-forward flavor profiles.
The above content is compiled by CoffeeHunters, a coffee news website.
