Pull & Pour's Hachi Amane guide identifies NATIVE's Colombian Pink Bourbon from Diego Bermudez in Huila, grown around 1960 meters with processing described as symbiotic. The recipe uses an Origami with a conical filter, sixteen grams of medium coffee and 225 grams of 93.9°C water. It does not explain the full production protocol behind the processing label.
At 0:00, bloom with 30 grams. At 0:45, slowly add 50 grams to 80. At 1:15, add 50 grams to 130; at 1:45, add 50 grams to 180. At 2:15, finish with 45 grams to 225. All additions begin in the center and move slowly outward with a higher-than-normal pour position.
The source connects this handling with NATIVE's sweetness-oriented roast approach, but does not provide a final drawdown time. Record your actual finish instead of borrowing one from a neighboring HACHI recipe. This is an attributed method, not independent BeanScene testing or evidence that every coffee with a similar processing description requires identical agitation.
The conversation
A good question can make a better brew.