POURS

4

La Fresa

Designed for: White Grapes · Berries

Moments Roastery · Quindío, Colombia

Natural · Medium

Pour Sequence · 4 Pours

Extraction Strategy

Clarity-focused extraction

Washed process and clean tasting notes call for maximum transparency. Every parameter is tuned so the cup tastes exactly like the bean — nothing added, nothing lost.

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

Clarity-focused extraction

Dense high-altitude beans

Direct extraction

Even saturation

Grind · 52

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 48–56. Natural offset: +6 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 42s

Short bloom — low CO₂, fast saturation

42s 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. Natural ceiling: 92°C. Hard constraint — range clipped at upper bound.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Medium roast targets F1 range 4. Bean density (dense) favours more pours. Natural process: anchors structure at 4 pours.