The source presents Canet's Haydn offering within a Costa Rican raisin-honey series. The name links the coffee with a marketed family of lots, while the processing description concerns how the coffee was handled after harvest. Neither should be confused with the addition of honey or raisins unless the producer explicitly says so. The article describes the raisin-honey sequence as whole-cherry predrying followed by pulping and further drying with mucilage, while noting variation between processing facilities.
Compare the actual lot details with related offerings rather than assuming every musical name represents the same recipe. The source emphasises balance and sweetness; those are sensory references for the coffee being described, not results measured by BeanScene.
A familiar filter recipe provides a practical first comparison. Measure the dose and water, then notice whether sweetness, acidity and body feel integrated as the cup cools. Keep the roast and harvest information with the notes so a later bag can be identified accurately.
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A good question can make a better brew.