Pull & Pour's Golden Hour guide identifies NATIVE's Colombian Castillo from Diego Bermudez in Huila, grown around 1960 meters with double-anaerobic thermal-shock processing. The proposed setup is an Origami with a conical filter, twenty grams of medium-coarse grounds and 300 grams of 93.9°C water. The processing label does not supply the complete fermentation protocol.
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 last 80 grams to 300. Begin each circular pour centrally and work slowly outward. The accompanying note favors a higher pouring position to suit its roast and grind approach.
The source also suggests this method for Dragonfruit Spritz but supplies no overall completion time. Keep that recommendation separate from an independently verified comparison, and record your actual drawdown. BeanScene has not tested either coffee or established that the product names represent added fruit ingredients or guaranteed flavor intensity.
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