name: Geisha Roasters Costa Rica – Don Alexis
dose_g: 15
grind: 60
stage_temps:
- 110.0
- 92.0
pours:
- label: Bloom
  ml: 60
  temp_c: 92
  pattern: spiral
  pause_s: 70
  rpm: 120
  flow_ml_s: 3.0
  agitation: true
- label: Main pour
  ml: 180
  temp_c: 90
  pattern: spiral
  pause_s: 5
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
ratio: 16.0
kind: custom
dripper: Omni
water_ml: 240
time: 2:45–3:15
note: 'A Costa Rican **Centroamericano** — an F1 hybrid of the rust-resistant T5296
  and the Ethiopian landrace

  Rume Sudan — grown at 1,750–2,000 m in Los Santos on Don Alexis, the Ramírez-Navarro
  family''s farm, and

  processed as an **anaerobic natural** dried on patios. The roaster lists chocolate,
  grapefruit, walnut and

  florals.


  **Why these numbers.** An anaerobic natural turns bitter when pushed, so this starts
  at grind **60** — the

  middle of the range the other filter coffees here were dialed to, and where two
  earlier anaerobic naturals

  landed — with the main pour at **90 °C** (91 °C until the first cup, on 30 September,
  came out a touch

  bitter). At a month off roast most of the CO₂ is gone, so a **60 ml bloom (4× dose)
  held 70 s** is enough to

  saturate and settle the bed; a **single spiral main pour** then keeps the fines
  down and the grapefruit and

  florals apart from the chocolate. RPM 120 for lift. 1:16 rather than wider: the
  chocolate and walnut side

  wants a little body to carry it.


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


  - **Sour / thin / hollow** → stretch the bloom to 90 s first, then grind 59.

  - **Still bitter / drying / heavy on the walnut** → coarser, grind 61 (the main
  pour is already down to 90 °C).

  - **Still foaming after the bloom** → the bloom was too short; stretch it to 90
  s.'