Introduction:Delve into the "Bach" coffee beans from the Musician Series produced by Finca Canet in the Tarrazú region of Costa Rica. Explore its raisin honey processing method, the characteristics of the Catuai Amarillo variety, and how medium-light roasting brings out ripe fruit and rose floral notes. This article provides a detailed look at the origin environment, processing techniques, roasting profile, and pour over recommendations to help you fully grasp the brewing tips and flavor profile of this distinctive coffee.

In the renowned Tarrazú coffee region of Costa Rica, Finca Canet in San Marcos has produced a highly distinctive coffee bean in its Musician Series — "Bach." This coffee is known for its rich and layered fermented flavors, using the raisin honey processing method that retains 100% mucilage without any washing process. Grown at high altitudes of 1900 meters with the Catuai Amarillo variety, it develops a wine-like deep fermentation character, bright acidity and sweetness reminiscent of red berries, and delicate rose floral notes. Whether brewed via pour over or French press, it showcases a unique balance of fruity aroma and sweetness.

The inspiration for this coffee comes from a legendary story about the musician Bach: before he became widely known, during one performance only the G string of his instrument remained functional due to an accident, yet he improvised a melody — the “Air on the G String” — that was profound and emotionally rich. Over the years, this piece has become a classic for its purity, simplicity, and robust tone. Similarly, the “Bach” coffee, from the first sip to the lingering finish, exhibits a rich and mellow fruit fermentation aroma blended with berry juice-like sweetness and elegant floral notes, akin to a “G String of the mouth.”

Finca Canet is a small family-owned farm located in the Tarrazú region, spanning just 5 hectares and operated jointly by the Robles brothers — Leo, Elian, and Melvin. This area is not only a cradle of high-quality coffee but also an important fruit-growing region in Costa Rica, with plenty of passionfruit planted on the farm. The Bach coffee beans introduced here are grown in the highest-altitude section of the farm, where the unique microclimate and soil conditions contribute to the coffee’s rich fruitiness and complexity.

In terms of variety, the Bach coffee uses Catuai Amarillo, a hybrid of the New World variety and Caturra, first developed in 1949 by the Instituto Agronômico de Campinas in Brazil. Catuai Amarillo is known for its good disease resistance, suitability for high-altitude and windy environments, and is celebrated for its clean, delicate acidity and bright fruity aromas.

For processing, the Bach coffee employs “raisin honey processing,” a highly challenging honey method whose most distinctive feature isretaining 100% mucilage and completely avoiding any washing process.After harvest, the coffee cherries undergo flotation, where ripe and dense ones sink while underripe or overripe ones float and are removed. The selected cherries are then left to dry on raised beds for at least three days. Subsequently, the outer skin is removed while the complete mucilage layer is preserved, followed by sun drying. Climate control during this stage is extremely crucial — the beans must be continuously and evenly turned to ensure sufficient fermentation while avoiding over-fermentation or mold risks. This processing method enhances the coffee’s sweetness and fruitiness, especially showcasing layers of tropical fruits and floral notes.

After undergoing raisin honey processing, the Bach coffee, when medium-light roasted, can fully express its floral aroma and high sweetness. It is suitable for brewing methods such as pour over and French press, and can also be used in various iced coffee preparations. A well-known strawberry sugar · Geisha blend and Mozart coffee beans also use this same processing method, exhibiting similar intense fruitiness and sweet flavor profiles.

In terms of roasting, a barista from a well-known coffee brand used a Yangjia 800N semi-direct-fire machine, roasting a batch size of 300g. The machine was preheated to 200°C before loading the beans, with initial flame set to 160 and the air damper at 3. At the 1 minute 36 second turning point, the flame level was maintained. At 140°C, the flame stayed at 160 while the air damper was adjusted to 4. Around 4 minutes 50 seconds, the beans turned yellow, grassy notes faded, and entered the dehydration phase. At 166°C, the flame was reduced to 135, with the air damper remaining at 4. At 8 minutes 05 seconds, dehydration completed, the bean surface began showing wrinkles and dark spots, transitioning into a pre-first crack baked bread aroma, requiring close attention to the first crack sounds. At 8 minutes 38 seconds, first crack began, the air damper was fully opened to 5, and the flame level remained unchanged. The final roast development lasted 1 minute 45 seconds post-first crack, with the coffee dropped at 193.8°C.

Cupping results show that the Bach coffee has prominent fermented fruity aromas in the dry scent, while the wet aroma emits rose and intense fermentation notes. Upon tasting, the first impression is the fermentation character of ripe fruit, followed by the acidity and sweetness of red berries and the elegant floral notes of roses. The finish continues with a caramel-like sweetness and smoothness, delivering a rich, balanced, and layered flavor profile overall.

For pour over brewing, it is recommended to use a Hario V60 01 filter cone with a dose of 15g, a brew ratio of 1:15, water temperature controlled at 90°C, and a grind size at medium-fine (approximately 81% passing through a Chinese standard No. 20 sieve). The brewing method suggests a step extraction approach: the first pour is 30g of water for blooming for 30 seconds to allow the coffee grounds to fully expand into a “hamburger” shape. The second pour involves steadily pouring with a medium-fine stream in circles, reaching a total of 125g by the 55-second mark. Then, wait until the water level drops to two-thirds of the coffee bed before the third pour, adding water up to a total of 225g, with an overall extraction time of around 1 minute 50 seconds. This technique effectively highlights its fruitiness, sweetness, and delicate floral layers.

In terms of overall flavor profile, at higher temperatures, the dominant notes are grape-like acidity and wine-like fermentation. As the cup cools, the juice-like character of red berries and rose floral notes gradually emerge, with the finish carrying a warm caramel sweetness. It is a premium coffee ideal for savoring slowly and exploring its complexity.

The above content is compiled by CoffeeHunters, a coffee news website.