Roasted Coffee

Tasting Note: Whiskey | Rum & Raisin | Red Wine | Grapes

Size: 200g / 1kg

Brewing Recommendation: Filter Brew / Modern Espresso

How would you describe yourself when you can’t get your coffee fix?

According to the celebrated classical composer, J.S. Bach, one may turn into a "shriveled-up roast goat" if one couldn't have coffee three times a day!

Well, at least that's how he expressed his love for coffee back in 1735 with his satirical mini-opera ‘Schweigt stille, plaudert nicht (BWV 211)’, which translates to "Be Still, Stop Chattering" - a narrative piece about a coffee-addicted girl, Lieschen, and her grumpy father, Schlendrian. Here's how it goes:

“Father sir, but do not be so harsh!

If I couldn’t, three times a day,

be allowed to drink my little cup of coffee,

in my anguish I will turn into

a shriveled-up roast goat.

Ah! How sweet coffee tastes,

more delicious than a thousand kisses,

milder than muscatel wine.

Coffee, I have to have coffee.”

Oh my… how about you? You’re not planning to become a shriveled roast goat, are you? Remember to get your coffee!

On the Naming of the Coffee

At The Crackpots Coffee Roaster, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.

Here’s a breakdown of this coffee:

Additional Notes on Raisin Natural Processing Method

Given the many "infused" coffee available in the market, one might simply guess that the "Raisin Honey" processing method involves adding raisins (or essence) into the tank during the fermentation process.

If only if it is so easy. 

In fact, raisin honey process involves an extra step before the usual fermentation takes place: the coffee cherries went through dehydration to achieve raisin-like form. This ensures that the delicious liquids produced from the fermentation later would be absorbed by the dehydrated coffee cherries rather than being discarded (throwing the liquids/water away is usually the practice).

After that, the coffees went through the traditional "natural" process, which means they are dried under the sun as whole cherries without removing anything including the skins.

Tasting Note: Rose | Blueberry | Lychee | Dessert Wine

Size: 200g / 1kg

Brewing Recommendation: Filter Brew / Modern Espresso

Mozart is a musical prodigy who is deemed as one of the greatest musicians throughout the history, leaving tremendous impacts on the classical music landscape albeit passing away at a young age of merely 36. He left the world with legacies amounted to more than 600 pieces. Wow!

Named after the amazing musician, Canet Mozart promises an abundance of flavours from the moment you smell and throughout the tasting experience. The raisin honey process successfully created flavours that a normal honey process couldn't capture.

Imagine a rose-scented perfume; imagine acidity and sweetness that reminds you of blueberry and lychee; now imagine a reminisce of dessert wine. That's Canet Mozart!

Need we say more? Don't miss out!

On the Naming of the Coffee

At The Crackpots Coffee Roaster, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.

Here’s a breakdown of this coffee:

Additional Notes on Raisin Honey Processing Method

Given the many "infused" coffee available in the market, one might simply guess that the "Raisin Honey" processing method involves adding raisins (or essence) into the tank during the fermentation process.

If only if it is so easy. 

In fact, raisin honey process involves an extra step before the usual fermentation takes place: the coffee cherries went through dehydration to achieve raisin-like form. This ensures that the delicious liquids produced from the fermentation later would be absorbed by the dehydrated coffee cherries rather than being discarded (throwing the liquids/water away is usually the practice).

After that, the skins and flesh of the coffees are removed before being dried under the sun, leaving only a thin layer of mucilage on the seeds during the drying stage - therefore "honey" process.