POURS

6

Wilder Lasso - Washed Geisha

Designed for: lavender · bergamot

September Coffee Roastery · San Adolfo, Huila, Colombia

Washed · Light

Pour Sequence · 6 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

High-altitude bean — very dense cell structure

High cell-wall resistance limits water penetration — grind -6 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 · 42

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 38–46. Density correction: -6 (finer) for very-dense bean. Keeps extraction within range.

Bloom · 41s

Short bloom — low CO₂, fast saturation

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

Temp · 96→93°C

Gentle temperature descent — 3°C

Starts at 96°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops.

Pour Structure · 6 Pours

Six-pour structure — maximum extraction control

Light roast targets F1 range 4–5. Bean density (very-dense) favours more pours. Wave filter geometry: +1 pour for even bed coverage.