POURS

5

Tibebu Roba Farm

Designed for: Persika · Jordgubbe

Gringo Nordic Coffee Roasters · Chelchele Kebele, Yirgacheffe, Ethiopia

Natural (Raised Bed Dried) · Light

Pour Sequence · 5 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

Layered extraction

Even saturation

Grind · 44

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 37–51. Natural (Raised Bed Dried) offset: +6 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 48s

Standard bloom — moderate CO₂ degassing

48s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 92→90°C

Gentle temperature descent — 2°C

Starts at 92°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Natural (Raised Bed Dried) 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 (Raised Bed Dried) process: anchors structure at 4 pours. Wave filter geometry: +1 pour for even bed coverage.