POURS

4

Ethiopia Halo Beriti Winey Fermentation

Designed for: Raspberry · Lime

Van Gülpen · Ethiopia, Yirgacheffe Gedeb

✦ tailored from bag label

Anaerobic · Light

Pour Sequence · 4 Pours

Extraction Strategy

Fermentation character control

Anaerobic fermentation produces complex winey compounds that over-extract faster than standard beans. Every parameter is constrained — RPM ceiling enforced, agitation controlled, temperature conservative — to manage fermentation character without losing it.

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

Fermentation control

Dense high-altitude beans

Layered extraction

Active agitation

Grind · 43

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 38–48. Anaerobic offset: +8 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 55s

Extended bloom — high CO₂ degassing requirement

55s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 91→90°C

Near-isothermal extraction

Starts at 91°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops. Anaerobic ceiling: 91°C. Hard constraint — range clipped at upper bound.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Light roast targets F1 range 4–5. Bean density (dense) favours more pours. Anaerobic process: constrains range to 3–4 pours.