name: El Cafetero Peru Nuwa Senchi
dose_g: 15
grind: 58
stage_temps:
- 110.0
- 92.0
pours:
- label: Bloom
  ml: 60
  temp_c: 92
  pattern: spiral
  pause_s: 60
  rpm: 110
  flow_ml_s: 3.0
  agitation: true
- label: Main pour
  ml: 180
  temp_c: 91
  pattern: spiral
  pause_s: 5
  rpm: 110
  flow_ml_s: 3.0
  agitation: false
ratio: 16.0
kind: custom
dripper: Omni
water_ml: 240
time: 2:45–3:15
note: 'A natural **Marshell** from Sonia Díaz Campos''s four-hectare farm, Nuwa Senchi
  — "strong woman" in the

  Awajún language — at 1,750 m in Amazonas. Marshell is a Peruvian selection, found
  on a farm in 1997

  standing healthy through an outbreak of the leaf disease ojo de gallo, and it won
  Peru''s Cup of Excellence

  in 2019. The roaster scores this lot 88 and reads it as winey and dark-fruited:
  plum, berry jam, milk

  chocolate, with low acidity.


  **Why these numbers.** Naturals turn bitter when pushed, so the main pour sits at
  91 °C. The grind starts

  at 58, the finer side of the house range, on purpose: this roaster''s other natural
  (Hacienda Sonora) also

  landed at 58 and still read more restrained than expressive, and a natural six weeks
  off roast wants a

  touch more extraction to bring the fruit forward. The bloom is the usual **60 ml
  (4× dose)**, but held

  only 60 s, because a bean this far past roasting has little gas left to release.
  One gentle main pour

  keeps the cup clean; 1:16 and RPM 110 leave room for the jam and chocolate body.


  **Off? one change at a time:**


  - **Bitter / drying / boozy** → coarser (`60`), or drop the main pour to 90 °C.

  - **Still muted / the plum missing** → a longer bloom (80 s) before going finer
  than `58`.

  - **Flat and papery** → the bag is ageing; brew it up rather than chasing the dial.'