POURS

5

San Juan XO Natural Finca Potosi

Designed for: Rum · Pineapple

Hydrangea Coffee Roasters · Caicedonia, Valle Del Cauca, Colombia

✦ tailored from bag label

Natural · Light

Pour Sequence · 5 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

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

Fermentation control

Dense high-altitude beans

Direct extraction

Active agitation

Grind · 57

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 53–61. Natural offset: +6 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 39s

Short bloom — low CO₂, fast saturation

39s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 92→89°C

Gentle temperature descent — 3°C

Starts at 92°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Natural ceiling: 92°C. Hard constraint — range clipped at upper bound.

Pour Structure · 5 Pours

Five-pour structure — maximum extraction control

Light roast targets F1 range 4–5. Bean density (dense) favours more pours. Natural process: anchors structure at 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.