Pull & Pour identifies Hachi-Kondoru as NATIVE's washed Colombian Gesha from Diego Bermudez in Huila, at approximately 1960 meters. Its Origami recipe uses a conical filter, sixteen grams of medium coffee and 225 grams of 93.9°C water. The source recommends at least five weeks of rest and describes its preferred window around seven to nine weeks, specifically for this light roast.
At 0:00, bloom with 30 grams. At 0:45, add 50 grams to 80. At 1:15, add 50 grams to 130; at 1:45, add 50 grams to 180. At 2:15, add the final 45 grams to 225. Start each higher-positioned circular pour centrally and work outward slowly.
No overall brewing time is given. Keep the source's rest recommendation separate from the pouring schedule and from general rules for other coffees. A later roast may need its own evaluation. BeanScene has not independently compared the proposed resting windows or verified the sweetness rationale offered for the higher-agitation approach.
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