Anaerobic Fermentation with Oxidation and Thermal Shock Chiroso, grown at 1750 masl
Roasted by Nomad Coffee (Barcelona)
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.
No community recipes yet: pick a method to see a proven baseline, then share your own.
“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.