POURS

4

Honduras Finca Mocha Brandy Barrel Fermentation Washed

Designed for: Brandy · Lychee

1/10 Coffee Roaster · Honduras, Masaguara

Brandy Barrel Fermentation Washed · 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

Medium density — balanced extraction profile

Cell structure within standard extraction range. No density correction applied. Parameters follow roast and process constraints.

Engine Calibration

Fermentation control

Balanced density bean

Direct extraction

Active agitation

Grind · 34

Fine grind — high extraction contact

Looks like standard table salt or fine sea salt. Derived from Stage 1 range 32–42.

Bloom · 45s

Standard bloom — moderate CO₂ degassing

45s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 94→91°C

Gentle temperature descent — 3°C

Starts at 94°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Light roast targets F1 range 4–5. Bean density (medium) neutral.