POURS

5

HYDRANGEA COFFEE ROASTERS Gesha Natural Hacienda La Esmeralda, Valle 3NC

Designed for: Lime · Pomegranate

Hydrangea Coffee Roasters · Finca Los Capachos, Florencia, South Of Cauca, Colombia

Washed · Light

Pour Sequence · 5 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

Direct extraction

Even saturation

Grind · 50

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 46–54. Washed offset: +6 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 50s

Standard bloom — moderate CO₂ degassing

50s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 92→88°C

Descending curve — 4°C drop across pours

Starts at 92°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Washed ceiling: 92°C. Hard constraint — range clipped at upper bound.

Pour Structure · 5 Pours

Five-pour structure — maximum extraction control

Light roast targets F1 range 4–5. Bean density (dense) favours more pours.