POURS

3

Marlon Bolaños

Designed for: BLACK CURRANT · GOLDENBERRY

The Three Coffee Farmers · Acevedo, Huila, Colombia

Double Fermented Anaerobic Washed · Light

Pour Sequence · 3 Pours

Extraction Strategy

Balanced extraction

Mixed signals from process and tasting notes call for equilibrium. No single parameter is pushed to its limit. The recipe finds the centre of each range and holds it steadily across all five pours.

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

Balanced extraction

Balanced density bean

Layered extraction

Even saturation

Grind · 48

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 44–52. Double Fermented Anaerobic Washed offset: +8 (coarser). Limits over-extraction of process compounds.

Bloom · 50s

Short bloom — low CO₂, fast saturation

41s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 91→88°C

Gentle temperature descent — 3°C

Starts at 91°C — upper bound of Stage 1 range. Descends 2°C per pour as solubles concentration drops. Double Fermented Anaerobic Washed 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 (medium) neutral. Double Fermented Anaerobic Washed process: constrains range to 3–4 pours.