NATIVE Ember: a 20g Origami method with a mislabeled final total

Pull & Pour's Ember guide identifies NATIVE's Colombian Castillo from Diego Bermudez in Huila, at approximately 1960 meters. The source describes a 90% washed and 10% double-anaerobic thermal-shock composition. Use an Origami with a conical filter, twenty grams of medium-coarse coffee and 93.9°C water. The source favors roughly three or more weeks' rest for the light roast.

At 0:00, bloom with 40 grams. At 0:45, slowly add 90 grams to 130. At 1:30, add 80 grams to 210. At 2:15, add the last 80 grams, which produces 290. The panel says 290mL, but the written final cumulative label says 300. Each pour begins centrally and works outward.

NATIVE's notes favor a higher pouring position for its sweetness goal and suggest the same method for Chocolate Strudel. These remain attributed recommendations, with no final brewing time supplied. Preserve the arithmetic discrepancy rather than quietly adding ten grams or claiming a new BeanScene comparison of the two coffees.