POURS

4

YEMEN HARAZ

Designed for: فواكه مجففة · زبيب

Eskava · Yemen Haraz

First brew estimate — rate it to improve

تجفيف لاهوائي · Dark

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 · 63

Coarse grind — fast flow, controlled extraction

Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 58–68. تجفيف لاهوائي offset: +8 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 47s

Standard bloom — moderate CO₂ degassing

47s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 91→87°C

Descending curve — 4°C drop across pours

Starts at 91°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. تجفيف لاهوائي ceiling: 91°C. Hard constraint — range clipped at upper bound.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Dark roast targets F1 range 3. Bean density (dense) favours more pours.