Brew Guide | January 30, 2025

Hachi-Batto

NATIVE Coffee

Coffee Details

Origin

Colombia

Region

Huila

Processing

Natural

Varietal

Sudan Rume

Elevation

1,960 MASL

Producer

Diego Bermudez

Farm

Villa La Esperanza

Recipe Details

Brewer

Origami + conical filter

Grind

medium-coarse

Dose

16 grams

Water

225 mL

Water Temp

201 °F

93.9°C

Recipe Steps

  1. At 0:00, bloom coffee with 30g of water. With all pours start in the center and slowly work outward with a higher than normal pour height (see note).
  2. At 0:45, slowly pour an additional 50g (total: 80g) in the center-start circular pour pattern.
  3. At 1:15, slowly pour an additional 50g (total: 130g) in the center-start circular pour pattern.
  4. At 1:45, slowly pour an additional 50g (total: 180g) in the center-start circular pour pattern.
  5. At 2:15, slowly pour the last 45g (total: 225g) in the center-start circular pour pattern.

Notes from native

  • 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.