Natural with 30 hour anaerobic fermentation Gesha, grown at 1700 masl
Roasted by Phil & Sebastian Coffee Roasters
How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text
This harvest, roasted 3 ways
the same physical green coffee: compare each roaster's interpretation
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.