POURS

4

Noe Quito

Designed for: Blackcurrant · Melon

Home Roast · Ihuamaca, San Ignacio, Cajamarca, Peru

Washed With Pre-fermentation, Approx. 48 Hours Total Fermentation, Dried On Raised Beds · Medium

Pour Sequence · 4 Pours

Extraction Strategy

Aromatic preservation

Fruity, floral, or tropical notes contain volatile aromatic compounds that evaporate under excess heat or agitation. Lower RPM, controlled temperature descent, and circular pours were chosen specifically to protect these characteristics through the full extraction.

Bean Character

Dense bean — elevated growing altitude

High cell-wall resistance limits water penetration — grind -4 from roast baseline. Bloom and temperature offset upward to compensate. Reduces uneven saturation risk across the bed.

Engine Calibration

Aromatic preservation

Dense high-altitude beans

Direct extraction

Even saturation

Grind · 49

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 44–54. Density correction: -4 (finer) for dense bean. Keeps extraction within range.

Bloom · 47s

Standard bloom — moderate CO₂ degassing

47s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 90→88°C

Gentle temperature descent — 2°C

Starts at 90°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 (dense) favours more pours. Wave filter geometry: +1 pour for even bed coverage.