Costa Rica's volcanic geology and soil rich in minerals, phosphates, sulfides, and other nutrients have made its central region a world-renowned coffee-producing region. The Musician series coffee utilizes a unique "raisin honey treatment" technique to process the coffee berries, resulting in a coffee with a rich, full-bodied flavor and a robust aroma.
 Let me first briefly explain the honey processing
 Honey processing involves removing the skin and pulp from the coffee berries, leaving the pectin membrane exposed to sunlight. The word "honey" comes from the sticky pectin layer, which feels like honey. This pectin layer retains a high percentage of sugar and acid, making it the key to the honey process.
 The raisin honey process differs from traditional honey in that the berries undergo a double fermentation phase. First, the coffee berries are exposed to sunlight to form raisins. After the pulp and pectin ferment once, the berries are peeled and pulped, leaving the pectin to ferment a second time. This process is similar to fermenting wine, developing distinct flavors through controlled temperature and time. This is a fairly sweet process with a white wine-like mouthfeel and balanced acidity, but the fermentation notes are more intense.