Costa Rica Canet Bach
Costa Rica Canet Bach
Costa Rica Canet Bach
Costa Rica Canet Bach

Costa Rica Canet Bach

Regular price RM88.00 MYR Save Liquid error (product-template line 124): Computation results in '-Infinity'%
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Tasting Note: Whiskey | Rum & Raisin | Red Wine | Grapes

Varietal Processing Method  Altitude
Caturra Raisin Natural 1700m

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:

Costa Rica A rugged Central American country teeming with rainforest and wildlife.

 

Canet Name of the farm/producer.
Bach

Bach is one of Canet's musician series coffees that promises full-on winey experience with relatively clean taste.

Others in the series include: Mozart, Beethoven and Chopin.

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.

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