Pull & Pour's Arcadia guide identifies NATIVE's Colombian Castillo from Diego Bermudez in Huila, grown around 1960 meters. The source describes a composition of sixty percent washed and forty percent double-anaerobic thermal-shock coffee. Use an Origami with a conical filter, twenty grams of medium-coarse grounds and 300 grams of 93.9°C water.
At 0:00, bloom with 40 grams. At 0:45, slowly add 100 grams to 140. At 1:30, add 80 grams to 220. At 2:15, add the remaining 80 grams to 300. All pours begin centrally and work outward slowly in circles; the source's notes favor a somewhat higher pouring position for this roast and grind approach.
No total completion time is supplied. NATIVE also suggests the recipe for Lumen, an attributed recommendation rather than an independently established equivalence. Record actual drawdown instead of assigning a finish from a different Origami method. BeanScene has not separately tested the sweetness rationale or confirmed current product composition.
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