Costa Rica Finca Canet Musician Series BeethovenCoffee Bean Intro:

Costa Rica Canet Musican Beethoven Washed

Costa Rica Finca Canet Musician Series Beethoven

Region: Tarrazu Region

Farm: Finca Canet

Variety: Yellow Catuai

Elevation: 1900m

Grade: SHB (Strictly Hard Bean)

Processing Method: Washed Process

|   Region Introduction

Located on the Central American isthmus, Costa Rica benefits from the climate regulation of both the Pacific and Atlantic currents and sea breezes. The country is home to numerous towering volcanoes reaching up to 2000 meters in elevation. Coffee cherries grow slowly in the fertile volcanic ash soil and cool high-altitude environment, producing beans with complete and rich flavors.

Costa Rica has two main seasons: the dry season from December to April, which is the coffee harvest period, and the wet (rainy) season from May to November. In recent years, many micro-processing plants have been established. These require only 5% of the water used by traditional washed processing plants and do not need large fermentation tanks or drying patios, resulting in much lower investment. "Honey process coffee," characterized by low acidity, increased complexity, and rich sweetness, has become a sought-after focus in the coffee industry.

Coffee cultivation in Costa Rica began over two hundred years ago, initially planted on the slopes of the Poás and Barva volcanoes, now known as the Central Valley. Currently, Costa Rica has eight main coffee regions: West Valley, Central Valley, Tarrazu, Tres Ríos, Orosi, Brunca, Turrialba, and Guanacaste.

Tarrazu is one of the primary coffee-producing areas here. The Tarrazu region has a long history of coffee production and was once favored and recognized by the British royal family, even receiving praise in a speech by the Pope.

|   Canet Farm

Finca Canet is located in the highest-elevation area of the Tarrazu region, which is also the most densely planted fruit-growing area in Costa Rica. The farm primarily grows passion fruit, with very limited coffee production—only a specific area is dedicated to coffee, which receives special care.

All coffee cherries are hand-picked, selecting only ripe red cherries. However, before processing, there is an additional screening step to remove underripe or overripe beans. After pulp removal, the mucilage on the beans is eliminated using a centrifugal washing machine to prevent fermentation, followed by thorough rinsing with clean water. Finally, the beans are dried on shaded raised beds for 12–14 days, with regular turning to ensure even drying.

|   Variety (Yellow Catuai)

Yellow Catuai (Yellow Catuai; Catuai Amarillo) is a hybrid of Mundo Novo and Caturra, first developed in 1949 by Brazil’s Instituto Agronômico de Campinas. Like Red Catuai (Catuai Rojo), Yellow Catuai boasts high disease resistance and thrives in high-altitude and windy regions. Both Catuai varieties exhibit a clean, delicate acidity. Unroasted beans appear greenish with a strong tea-like aroma and subtle fermented notes.

 | Curve Analysis

Roaster: Yangjia 800N Semi-Direct Fire (Batch Size: 300g)

Drum preheated to 170°C before dropping beans, power adjusted to 120, air vent at 3. Turnaround at 1'36", maintain power; at 140°C, power unchanged, air vent increased to 4. At 5'55", yellowing begins, grassy notes disappear, entering dehydration stage. At 151°C, power reduced to 100, air vent remains at 4. At 176°C, power adjusted to 85, air vent unchanged.

Dehydration complete at 8'15", bean surface shows wrinkles and black speckles, toast aroma transitions to coffee fragrance, signaling the prelude to first crack. Listen carefully for first crack sounds. First crack begins at 9'01", air vent fully open at 5, power unchanged. Development time after first crack: 1'45", dropped at 193°C.

Agtron bean color value: 73.6 (top image), Agtron parchment value: 80 (bottom image), Roast Delta: 6.4.