anaerobic natural fermentation local varieties, grown at 1500 to 1600 masl
Roasted by Parlor Coffee
How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text
Follow the thread to coffees, farms and varieties linked to this one.
Pick a method to see a proven baseline, then dial it in for this coffee.
“Intense and syrupy, pulled at 9 bar.”
A standard starting point: tweak one parameter at a time.
These are standard starting points. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.