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:
A rugged Central American country teeming with rainforest and wildlife.
Name of the farm/producer.
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.