Costa Rica Canet Musician Series BachCoffee Bean Intro:
When the Costa Rica Musician Series coffee beans were launched, Proud Mary Coffee was cupping and brewing a coffee bean named "Bach." Its rich, complex, and straightforward flavors immediately caught everyone's attention. From the dry aroma to the wet aroma, the first sip, and the aftertaste, the bold fermentation notes of ripe berries accompanied the entire experience, giving the beans a very dignified and solemn flavor profile. Along the way, the emergence of rose-like floral notes and blueberry juice sensations added a touch of elegance to the beans. Just like the "Air on the G String," the melody is solemn and long-lasting, with a profound and lyrical mood. 
Proud Mary Coffee – Costa Rica Musician Series Bach
Region: Tarrazú, Costa Rica
Farm: Finca Canet
Processing Method: Anaerobic Honey Process
Variety: F1
Elevation: 1900m
Finca Canet Musician Series – Bach
Canet Musician Series Bach
Finca Canet (Finca Canet) is a small 5-hectare farm located in the town of San Marcos in the Tarrazú region. It is owned by the Robles brothers—Leo, Elian, and Melvin. This area is also one of the most densely planted fruit-growing regions in Costa Rica. In addition to coffee trees, the farm primarily grows passion fruit. The Bach coffee beans sourced by Proud Mary are grown at the highest elevation within the farm’s coffee-growing area.
If the most moving aspect of the "Air on the G String" is its pure, poetic, and almost sacred melody and tune, then the most moving aspect of Proud Mary’s Bach coffee beans is their rich, solid, and mature berry-like fermented coffee flavors.
Coffee Bean Variety
Catuai Amarillo
The commercial success of the F1 variety we see today was planned as early as the 1990s. In 1970, coffee leaf rust (Hemileia vastatrix), the bane of coffee trees, swept across the American continent. The genetic uniformity of coffee in the Americas made it unable to resist coffee leaf rust. Once infected, entire crops were wiped out.
Against this backdrop, the F1 project was born, aiming to cultivate a new generation of coffee varieties. The project was led by the French Agricultural Research Centre for International Development (CIRAD) and the Central American Coffee Organization (ROMECAFE), with assistance from the Inter-American Institute for Cooperation on Agriculture (IICA) and the Tropical Agricultural Research and Higher Education Center (CATIE) in Costa Rica. They believed that the widely planted Caturra and Catuai in South America had very fragile disease resistance. Thus, they aimed to create a new generation of coffee with both flavor and vitality through hybrid breeding.
The Tropical Agricultural Research and Higher Education Center in Costa Rica selected hundreds of coffee varieties, including Caturra, Catuai, Catimor, Sarchimor (T-5296, a hybrid of Villa Sarchi and Timor), and wild varieties, for cross-pollination. After five years of effort, they produced 100 different F1 varieties and selected 20 of the better ones for propagation. These first-generation F1 varieties had stronger disease and drought resistance, as well as higher yields. However, the cultivated varieties needed to have stable genetics (inheritable traits), so further breeding of the first and second generations was required. It is estimated that genetic stability can only be confirmed by the eighth generation. This is also why F1 hybrid varieties are now appearing on the market.
Anaerobic Honey Process
Anaerobic Honey
The anaerobic honey process involves removing the outer skin and pulp of the coffee cherry, leaving a sticky mucilage layer. The mucilage-covered coffee beans are then placed directly into a sealed fermentation tank for low-temperature fermentation, with the temperature kept below 10–15 degrees Celsius. In an anaerobic environment, the breakdown of mucilage sugars is slowed, and the pH drops more gradually, extending the fermentation time. This process develops better sweetness and a more balanced flavor. After more than three days of anaerobic fermentation, the beans in the tank are sun-dried. Once dried, the coffee cherries are mechanically depulped to remove the mucilage and parchment.
Proud Mary Coffee Roasting Insights
Proud Mary’s roasters used a Yangjia 800N semi-direct-fire roaster with a batch size of 300g. The roaster was preheated to 200°C before loading the beans. The heat was adjusted to 160, the air vent was opened to 3, and the turnaround point was reached at 1’36”. The heat was maintained. At 140°C, the heat was kept at 160, and the air vent was opened to 4. At 4’50”, the beans turned yellow, the grassy smell disappeared, and the dehydration phase began. At 166°C, the heat was reduced to 135, and the air vent remained at 4.
At 8’05”, dehydration was complete, and the bean surface showed wrinkles and black spots. The toast smell transitioned to coffee aroma, signaling the prelude to first crack. At this point, it’s important to listen for the sound of first crack. At 8’38”, first crack began, and the air vent was fully opened to 5, with no change in heat. The development time after first crack was 1’45”, and the beans were dropped at 193.8°C.
