POURS

3

Papayo Wilton Benitez

Designed for: candy-like · fresh fruit sweetness

Timbertrain Coffee Roasters · Colombia

Anaerobic · Light

Pour Sequence · 3 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

Medium density — balanced extraction profile

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

Engine Calibration

Aromatic preservation

Balanced density bean

Layered extraction

Even saturation

Grind · 48

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 44–52. Anaerobic offset: +8 (coarser). Limits over-extraction of process compounds.

Bloom · 50s

Short bloom — low CO₂, fast saturation

41s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 89→88°C

Near-isothermal extraction

Starts at 89°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Anaerobic 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. Anaerobic process: constrains range to 3–4 pours.