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:
A rugged Central American country teeming with rainforest and wildlife.
Name of the farm/producer.
Mozart is one of Canet's musician series coffees that promises fruity and floral notes with minimal fermentation.
Others in the series include: Bach, Beethoven and Chopin.
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.