Bourbon, Catuai, grown at 1400–2000 masl
Roasted by Bono Coffee
How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text
Pochuta Chimaltenango und Jalapa, Guatemala
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“Intense and syrupy, pulled at 9 bar.”
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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.