Introduction:The Beethoven coffee bean from the Costa Rica Musicians Series is renowned for its rich fruity aroma and distinct layered profile, hailing from the Canet Estate at an elevation of 1,900 meters in the Tarrazú region. This article delves into the growing conditions, varietal background, processing methods of this yellow Caturra washed coffee, and offers practical pour over recommendations along with a flavor profile to help you master the brewing techniques for this high-altitude strictly hard bean.
The intersection of coffee and music is a common theme in the specialty coffee market, with musician-named beans being a notable highlight. The Beethoven coffee from the Costa Rica Musicians Series, celebrated for its vibrant fruitiness and clean taste, has garnered widespread acclaim among pour over enthusiasts. Sourced from the Tarrazú region and of the yellow Caturra variety, this coffee highlights its bright acidity through washed processing. Grown at an altitude of 1,900 meters, it delivers a uniquely intense aroma.
Tarrazú (also translated as Tarzú) is a highly representative specialty coffee region in Costa Rica, situated in the Central American volcanic soil belt and blessed with fertile, mineral-rich volcanic ash soil. The area enjoys a mild climate with abundant annual rainfall, coupled with high-altitude conditions and natural shade provided by surrounding forests, offering nearly ideal growing conditions for coffee trees. Statistics show that over 95% of the coffee grown in Tarrazú’s high-altitude regions qualifies as Strictly Hard Bean (SHB). These beans are typically cultivated in mountainous areas above 1,500 meters, where the longer growth cycle and higher bean density allow for the accumulation of more complex flavor compounds.
The birthplace of the Beethoven coffee — the Canet Estate — is located at the highest point of the Tarrazú region and is also one of the area’s main passion fruit-growing zones. The estate is known for its small-scale, meticulously managed cultivation, with coffee grown only in specific microclimatic zones under strict oversight, resulting in limited but exceptional quality output.
The Beethoven selection from the Musicians Series uses the yellow Caturra variety, which was developed through a cross between Mundo Novo and Caturra. It was first successfully cultivated in 1949 by Brazil’s IAC (Instituto Agronômico de Campinas). Yellow Caturra is valued for its stable yield, good disease resistance, and clear, bright fruit notes, making it a popular choice among many specialty coffee farms.
In terms of processing, Beethoven employs traditional washed processing, a method that effectively enhances the coffee’s clarity and acidity. After harvesting, the coffee cherries undergo rigorous sorting to remove underripe or overripe fruits. The pulp is then removed, followed by the use of a centrifugal washing machine to eliminate the mucilage layer on the beans’ surface, preventing over-fermentation. The washed beans are subsequently dried on shaded raised beds for approximately 12 to 14 days, with regular turning to ensure even drying. This process helps reduce extraneous interference, highlighting the beans’ inherent fruity aroma and balanced sweet-acid profile.
For pour over enthusiasts, here are professional recommended parameters and brewing tips: It is suggested to use a Hario V60 dripper, with water temperature controlled at 90°C and a coffee-to-water ratio of 1:15. The grind size can be medium-fine, roughly equivalent to 82% extraction through a standard #20 sieve, or around setting 9.5 on an Ek43s grinder. Begin the brew by pouring 30 grams of water for a 30-second bloom, then continue pouring in small circular motions until reaching 125 grams for the first pour. Once the water level drops close to the coffee bed, pour again up to 225 grams, and finally remove the dripper just before the water level is fully drained, aiming for a total brew time of around 2 minutes.
In terms of flavor, this Beethoven coffee showcases an exceptionally refreshing fruit acidity and juicy character. Upon tasting, one can immediately perceive intense berry and citrus acidity, with a light sweetness lingering in the aftertaste. The overall profile resembles a freshly squeezed fruit beverage, with distinct layers and a long finish — making it an excellent choice for coffee lovers who appreciate bright acidity and well-defined structure.
The above content is compiled by CoffeeHunters, a coffee news website.
