Half-washed, grown at 980 to 1100 masl
Roasted by Reykjavík Roasters - Gerðarsafn
How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text
Da Lagoa, Poços de Caldas, Sul de Minas, Brazil
Grown by Henrique og Ricardo Barbosa
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.