Anaerobic Natural KEnya, grown at 900–1900 masl
Roasted by GLITCH COFFEE & ROASTERS
How sure we are✓ stated by the roaster≈ derived from region or name? unverified — not found in their text
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“Intense and syrupy, pulled at 9 bar.”
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.