name: TESO La Leona
dose_g: 16
grind: 59
stage_temps:
- 110.0
- 95.0
pours:
- label: Bloom
  ml: 45
  temp_c: 95
  pattern: spiral
  pause_s: 40
  rpm: 110
  flow_ml_s: 3.0
  agitation: false
- ml: 108
  temp_c: 95
  pattern: spiral
  pause_s: 5
  rpm: 110
  flow_ml_s: 3.0
  agitation: false
- ml: 95
  temp_c: 95
  pattern: spiral
  pause_s: 5
  rpm: 110
  flow_ml_s: 3.0
  agitation: false
ratio: 15.5
kind: custom
dripper: Omni
water_ml: 248
time: 2:45–3:15
note: 'Washed Colombian Geisha (30 h underwater fermentation) — light, clean and tea-bodied.
  Brewed balanced and tea-like when fresh at grind 56; ~4 weeks off roast (2026-07-06)
  it read a touch bitter, so nudged one step coarser to **57** (aging tips a coffee
  toward over-extraction — a small end-of-bag correction). Despite the fancy Geisha
  name, it drinks approachable and universal — plain, nice and easy: a clean everyday
  cup that even non-coffee-geeks call "good, like normal coffee," rather than a loud,
  exotic fruit bomb. A great crowd-pleaser. If you do want a touch more lift, nudge
  RPM 110 → 120. Variety and process confirmed with the roaster: Geisha, washed.


  **Off? one change at a time:** Muted / wants more aroma → raise RPM (110→120). Sour/thin
  → finer (57→55). Bitter/drying → coarser (57→59). One lever at a time.'