POURS

3

MONTEBLANCO COCO

Designed for: Coconut

Kb Coffee Roasters · Acevedo, Huila, Colombia

✦ tailored from bag label

Co-fermented Anaerobic With Coconut · Light

Pour Sequence · 3 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.

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

Fermentation control

Balanced density bean

Direct extraction

Active agitation

Grind · 41

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 38–44. Co-fermented Anaerobic with Coconut offset: +8 (coarser). Limits over-extraction of process compounds.

Bloom · 50s

Standard bloom — moderate CO₂ degassing

47s base — derived from bean density and process. Roast date adjustment: extended 3s for elevated CO₂. Insufficient bloom causes channelling across all subsequent pours.

Temp · 91→85°C

Descending curve — 6°C drop across pours

Starts at 91°C — upper bound of Stage 1 range. Descends 3°C per pour as solubles concentration drops. Co-fermented Anaerobic with Coconut 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. Co-fermented Anaerobic with Coconut process: constrains range to 3–4 pours.

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.