Catuai, Bourbon, Typica, Lempira, grown at 1200 to 1700 masl
Roasted by Labelle Brûlerie
How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text
december to march
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.
“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.