Natural Mundo Novo, Acaia, Icatu, Yellow Catuai, grown at 900 to 1100 masl
Roasted by Toma Cafe
How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text
Mogiana, Brazil
Grown by Fernando y Felipe Menezes Ribeiro
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.