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

  1. At 0:00, bloom coffee with 40g of water. With all pours start in the center and slowly work outward.
  2. At 0:45, slowly pour an additional 100g (total: 140g) in the center-start circular pour pattern.
  3. At 1:30, slowly pour an additional 80g (total: 220g) in the center-start circular pour pattern.
  4. 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.