POURS

4

Guatemala Finca La Senda

Designed for: Blackberry · Berry

City Boy · Guatemala

✦ tailored from bag label

Anaerobic · Medium

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.

Brew Tip

Rationale

Grind 54 and 40s bloom preserve volatile ester compounds — these aromatics dissipate within seconds of extraction, so front-loaded pours capture them before heat exposure degrades them.

Fermentation character control

Layered extraction

Even saturation

Grind · 54

Medium grind — balanced flow and contact

Grind size 54 — tuned for Anaerobic process and medium roast.

Bloom · 40s

Short bloom — low CO₂, fast saturation

40s bloom at 88°C with 45ml water. Insufficient bloom causes channelling across all subsequent pours.

Temp · 88→83°C

Descending curve — 5°C drop across pours

Starts at 88°C — descends to 83°C (5°C total) as solubles concentration drops through the brew.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

4-pour structure for Anaerobic process, medium roast.