POURS

4

Natural Anaerobic

Designed for: mango · passion fruit

Lardera Coffee Roasters · Tarrazu, Costa Rica

✦ tailored from bag label

Natural Anaerobic · Light

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.

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 · 63

Coarse grind — fast flow, controlled extraction

Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 59–67. natural anaerobic offset: +8 (coarser). Limits over-extraction of process compounds.

Bloom · 50s

Short bloom — low CO₂, fast saturation

44s base — derived from bean density and process. Roast date adjustment: extended 6s for elevated CO₂. 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 1°C per pour as solubles concentration drops. natural anaerobic ceiling: 91°C. Hard constraint — range clipped at upper bound.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Light roast targets F1 range 4–5. Bean density (medium) neutral. natural anaerobic 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.