Introduction:The Mozart coffee beans from the Musician Series of Finca Carmen in Costa Rica, processed with the raisin honey method, deliver a uniquely rich aroma and complex layers. This article presents a practical pour over test, comparing in detail how three different water temperatures—93°C, 90°C, and 87°C—affect the aroma, sweet-acid balance, and aftertaste of this light-roast bean, while also offering expert-level recommendations on grind size, brew ratio, and extraction time to help coffee enthusiasts find the optimal brewing method for this bean.
Costa Rican coffee is renowned for its honey processing, and the Musician Series from Finca Carmen, with its refined processing techniques and distinctive flavors, has secured a place in the global specialty coffee market. In particular, these Mozart coffee beans, processed using the raisin honey method, not only boast a strong dry fragrance but also reveal a rich array of fruity and sweet aromatic notes in their wet aroma. To explore the influence of water temperature on its flavor profile, we conducted pour over experiments at three different temperatures: 93°C, 90°C, and 87°C, meticulously recording each temperature’s performance in terms of aroma, acidity structure, sweetness intensity, and aftertaste persistence, and analyzing its impact on the overall flavor profile.
Finca Carmen is located in the high-altitude region of the Tarrazú growing area in Costa Rica, which is not only the heart of the country’s fruit cultivation but also offers an ideal environment for coffee farming. The farm primarily operates as a passion fruit plantation, with coffee grown only in limited, specially managed sections. All coffee cherries are handpicked, with only fully ripe red fruits selected, and undergo a second strict screening before processing to ensure that only optimally matured cherries proceed to the next stage.
The naming of the Musician Series is inspired by the farm owner’s passion for classical music, with each coffee bean named after a renowned musician, and Mozart being one of them. These beans are cultivated from the Caturra and Catuaí varieties at an altitude of approximately 1,950 meters. After light roasting, they exhibit bright acidity and a richly layered aroma. According to available information, their flavor profile includes a variety of elements such as raisins, osmanthus, sweet orange, berries, pineapple, caramel, and toffee—making them highly appealing to coffee lovers who enjoy a combination of fruity and sweet notes.
The most notable feature of these Mozart beans is undoubtedly their use of the raisin honey processing method. This zero-water-process technique preserves 100% of the fruit’s mucilage, significantly enhancing the complexity of fermentation flavors and the intensity of sweetness. During processing, harvested coffee cherries first undergo floatation in water tanks to remove unripe or overripe fruits, then are placed on elevated drying beds for at least three days of initial drying before the outer skin is removed, leaving the intact mucilage layer to continue slow drying. Climate control and the frequency of turning during this phase are crucial, requiring a careful balance between even drying and the desired level of fermentation to avoid over-fermentation or uneven drying.
For this experiment, only the pour over water temperature was adjusted, while other parameters such as grind size, brew ratio, and brewing technique remained consistent, in order to accurately observe the impact of different temperatures on flavor. The experiment used a Hario V60 dripper, with a grind size corresponding to 58% extraction through a Chinese standard No. 20 sieve (approx. 5R), a brew ratio set close to 1:15, and a three-stage pouring method. The specific parameters and flavor profiles for the three water temperatures are as follows.
First, we tested 93°C water. The bloom stage used 30 grams of water for 30 seconds, followed by a slow pour in small streams around the center up to 115 grams for the first pour. When the water level dropped to just expose the coffee bed, the same stream was used to pour up to 226 grams to finish, with a total extraction time of about 1 minute and 55 seconds. At this temperature, the coffee exhibited a pronounced fermented wine aroma, accompanied by subtle hints of spice and genmaicha-like notes. On the palate, it had a rich body with a clear orange-like sweet-acid balance, and the aftertaste carried a smooth genmaicha-like warmth. As the temperature dropped slightly, floral notes gradually emerged, overall presenting an enticing sweet rice wine-like flavor.
The second group used 90°C water. The bloom was again 30 grams for 30 seconds, with the first pour up to 117 grams and the second bringing the total to 226 grams, completing the brew in 2 minutes. At this temperature, the fermented wine aroma was more subdued, but a distinct raisin-like sweetness was immediately perceptible upon tasting. At higher temperatures, the profile showed notes of nuts, peanuts, and black tea, shifting to a balanced sweet-acid interplay of tropical fruits and sweet orange as the temperature dropped, with a pronounced cane sugar-like sweetness in the aftertaste. Overall, the performance was quite well-balanced.
Finally, we tested 87°C water. The bloom used 30 grams for 30 seconds, the first pour was 114 grams, and the total volume reached 225 grams, with a total extraction time of about 2 minutes and 3 seconds. At this temperature, the aroma was dominated by osmanthus wine and subtle grassy notes, while the taste presented prominent jasmine-like floral notes with a green tea-like freshness. As the temperature decreased, tropical fruit flavors such as jackfruit emerged, along with a noticeable honey-like sweetness. However, the overall aroma layers were somewhat thinner, and due to the lower temperature, there was a slight under-extracted grassiness.
Overall, comparing the performance of the three temperatures, both 93°C and 90°C effectively showcased the aroma and flavor layers of this light-roast Mozart coffee bean, with 93°C slightly outperforming in terms of aromatic richness and layering, while 90°C excelled in balancing sweetness and acidity. Though 87°C presented unique fresh floral notes and honey-like sweetness, the insufficient temperature led to potential under-extraction, impacting the overall flavor expression. Therefore, to fully bring out the aromatic potential of these beans, it is recommended to brew with water temperatures between 90°C and 93°C, along with appropriate grind size and pouring rhythm, to achieve optimal extraction and flavor results.
The above content is compiled by CoffeeHunters, a coffee news website.
