POURS

6

AROMA NATIVO PB 1844 EFM

Designed for: Guava · peach

Kb Coffee Roasters · COLOMBIA, ACEVEDO, HUILA

HONEY DOUBLE-FERMENTATION · Light

Pour Sequence · 6 Pours

Extraction Strategy

Aromatic preservation

Fruity, floral, or tropical notes contain volatile aromatic compounds that evaporate under excess heat or agitation. Lower RPM, controlled temperature descent, and circular pours were chosen specifically to protect these characteristics through the full extraction.

Bean Character

Dense bean — elevated growing altitude

High cell-wall resistance limits water penetration — grind -4 from roast baseline. Bloom and temperature offset upward to compensate. Reduces uneven saturation risk across the bed.

Engine Calibration

Aromatic preservation

Dense high-altitude beans

Layered extraction

Even saturation

Grind · 46

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 44–48. HONEY DOUBLE-FERMENTATION offset: +3 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 34s

Short bloom — low CO₂, fast saturation

44s base — derived from bean density and process. Roast date adjustment: reduced 10s for reduced CO₂. Insufficient bloom causes channelling across all subsequent pours.

Temp · 93→91°C

Gentle temperature descent — 2°C

Starts at 93°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops. HONEY DOUBLE-FERMENTATION ceiling: 93°C. Hard constraint — range clipped at upper bound.

Pour Structure · 6 Pours

Six-pour structure — maximum extraction control

Light roast targets F1 range 4–5. Bean density (dense) favours more pours. HONEY DOUBLE-FERMENTATION process: mild constraint, 4-pour preference. Wave filter geometry: +1 pour for even bed coverage.

Learning · From Your History

Calibrated from your brewing history

No directional pattern detected. Parameters held at range midpoint. Minor adjustment applied. Effect is limited and does not override bean constraints.