POURS

4

PEÑAS BLANCAS

Designed for: DRIED KIWI · NECTARINE RINGS

Camellia Coffee Roasters · HUILA, COLOMBIA

WASHED · 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

Medium density — balanced extraction profile

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

Engine Calibration

Clarity-focused extraction

Balanced density bean

Direct extraction

Even saturation

Grind · 51

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 46–56.

Bloom · 36s

Short bloom — low CO₂, fast saturation

36s 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.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Medium roast targets F1 range 4. Bean density (medium) neutral.

Learning · From Your History

Calibrated from your brewing history

No directional pattern detected. Parameters held at range midpoint. Minor adjustment applied. Effect is limited and does not override bean constraints.