POURS

4

Yume KENYA Simon & Irene Nyaga, Njemu Estate AB, Washed

Designed for: black currant · citrus

Yume · Kenya

✦ tailored from bag label

Washed · Light

Pour Sequence · 4 Pours

Extraction Strategy

Clarity-focused extraction

Washed process and clean tasting notes call for maximum transparency. Every parameter is tuned so the cup tastes exactly like the bean — nothing added, nothing lost.

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

Clarity-focused extraction

Dense high-altitude beans

Layered extraction

Even saturation

Grind · 37

Fine grind — high extraction contact

Looks like standard table salt or fine sea salt. Derived from Stage 1 range 34–40. Density correction: -4 (finer) for dense bean. Keeps extraction within range.

Bloom · 49s

Standard bloom — moderate CO₂ degassing

49s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 95→93°C

Gentle temperature descent — 2°C

Starts at 95°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Light roast targets F1 range 4–5. Bean density (dense) favours more pours.