Double Anaerobic Honey Bourbon, Catimor, Typica, grown at 1000 masl
Roasted by Andy Roasters
How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text
Srima region, Chiang Rai Province, Thailand
Grown by Joe (Winai Khonluang), Mild (Darin Srima)
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.