Dual fermentation (aerobic followed by anaerobic) with hot and cold water quenching Typica, Bourbon, Timor Hybrid, grown at 1700 to 1900 masl
Roasted by Stockholm Coffee Roasters
How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text
October – February
stated by the roaster, no harvest year to match on
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.
“Clean and bright: the all-rounder.”
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.