POURS

4

SYMBIOSIS

Designed for: Lychee · Caramelized Prunes

METHODS · Panama

Extended Natural Anaeribic Process · 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

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 · 47

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 44–50. Extended Natural Anaeribic Process offset: +8 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 50s

Standard bloom — moderate CO₂ degassing

46s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 90→90°C

Near-isothermal extraction

Starts at 90°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops. Extended Natural Anaeribic Process 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 (dense) favours more pours. Extended Natural Anaeribic Process process: anchors structure at 4 pours. Flat filter geometry: +1 pour for even bed coverage.

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.