Anaerobic, grown at 1200 masl
Roasted by Henauer Kaffee
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.
“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.