Anaerobic Heirloom, grown at 2000–2200 masl
Roasted by OUTSTANDING COFFEE ROASTER
How sure we are✓ stated by the roaster≈ derived from region or name? unverified — not found in their text
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How the community brews this coffee — every variable they chose to share.
“Clean and bright — the all-rounder.”
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“Forgiving, full-bodied, fast.”
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“Crisp and tea-like, made for sharing.”
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“Rich and heavy-bodied — no paper, all oils.”
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“Intense and syrupy, pulled at 9 bar.”
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“Smooth, sweet and low-acid; steep in the fridge.”
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“Japanese-style iced — 120 g of that water is ice in the carafe. Brewed hot straight onto it, so it keeps the aromatics. Bright, fragrant, instantly cold.”
A standard starting point — tweak one parameter at a time.