POURS

3

Ethiopia Rumudamo Anaerobic Natural 2025

Designed for: Strawberry · Grilled Pineapple

Assemblycoffee · Ethiopia

✦ tailored from bag label

Anaerobic · Light

Pour Sequence · 3 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 · 54

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 51–58. Anaerobic offset: +8 (coarser), density -4. Limits over-extraction of process compounds. History pattern: -1. Minor — does not override bean constraints.

Bloom · 50s

Standard bloom — moderate CO₂ degassing

47s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 91→85°C

Descending curve — 6°C drop across pours

Starts at 91°C — upper bound of Stage 1 range. Descends 3°C per pour as solubles concentration drops. Anaerobic ceiling: 91°C. Hard constraint — range clipped at upper bound.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

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

Learning · From Your History

Calibrated from your brewing history

Grind shifted finer by 1. Pattern was weak but consistent across recent brews. Minor adjustment applied. Effect is limited and does not override bean constraints.