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
- 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).
- At 0:45, slowly pour an additional 50g (total: 80g) in the center-start circular pour pattern.
- At 1:15, slowly pour an additional 50g (total: 130g) in the center-start circular pour pattern.
- At 1:45, slowly pour an additional 50g (total: 180g) in the center-start circular pour pattern.
- 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.