Anaerobic Natural Castillo, grown at 1400–1600 masl
Roasted by Caffi
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“Clean and bright — the all-rounder.”
A standard starting point — tweak one parameter at a time.
These are standard starting points, not community recipes. 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.