Pull & Pour's Gachatha AA guide identifies Hydrangea's washed Kenyan coffee from Nyeri, grown around 1800 meters with Batian, SL28, SL34 and Ruiru 11 varieties. The complete panel specifies a Hario V60, twenty-five grams of medium-fine coffee and 400 grams of 96.1°C water. That makes the brewing-water relationship one to sixteen.
At 0:00, gradually add 70 grams in circles and allow thirty seconds for drainage. At 0:30, add 110 grams gradually in circles to 180, then let water nearly drain. Around 1:15–1:30, add 110 grams to 290. Around 2:00–2:30, make the final 110-gram circular addition, reaching 400.
The source expects roughly 3:15 overall. Its water-level cue accompanies the timestamps, so record both rather than treating the pauses as purely clock-based. This was Day 8 in a Christmas selection, not a current seasonal offer. BeanScene has not independently tested the method, assigned sensory notes or established that another Gachatha lot will flow identically.
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