Brew Guide | February 3, 2025
Golden Hour
NATIVE Coffee
Coffee Details
Origin
Colombia
Region
Huila
Processing
Double anaerobic thermal shock
Varietal
Castillo
Elevation
1,960 MASL
Producer
Diego Bermudez
Recipe Details
Brewer
Origami + conical filter
Grind
medium-coarse
Dose
20 grams
Water
300 mL
Water Temp
201 °F
93.9°C
Recipe Steps
- At 0:00, bloom coffee with 40g of water. With all pours start in the center and slowly work outward.
- At 0:45, slowly pour an additional 100g (total: 140g) in the center-start circular pour pattern.
- At 1:30, slowly pour an additional 80g (total: 220g) in the center-start circular pour pattern.
- At 2:15, slowly pour the last 80g (total: 300g) in the center-start circular pour pattern.
Notes from native
- This recipe also applies to other Dragonfruit Spritz.
- We are roasting these coffees to accentuate sweetness and we change our typical brew recipes for most of these coffees to also pour more sweetness out of them.
- We are grinder slightly coarser than you normally would with a v60, brewing with 201 degree water, and pouring from a slightly higher height. This pour height increases agitation and extraction, and because of how we roast and the coarse grind setting we can extract more sweetness without over-extracting or pulling bitterness out of the coffee.