Anaerobic Fermentation, then Dry Process Bourbon, grown at 1650 masl
Roasted by Coffee by Gillespie
How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text
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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.