NATIVE Hachi-Suetera: a 16g Origami recipe with four 50g additions

Pull & Pour's Hachi-Suetera guide identifies NATIVE's Panamanian Gesha from Jurutungo Farm, grown around 2000–2200 meters with processing described as sous-vide. The proposed Origami setup uses a conical filter, sixteen grams of medium coffee and 240 grams of 93.9°C water. The source recommends approximately three or more weeks' rest for this light roast.

At 0:00, bloom with 40 grams. At 0:45, add 50 grams to 90. At 1:15, add 50 grams to 140; at 1:45, add 50 grams to 190. At 2:15, add the last 50 grams to 240. Each slow circular addition begins centrally and moves outward from a somewhat higher pouring position.

The source supplies no overall drawdown target. Its sweetness explanation relates the pour height to its roast and grind choices; it is not a guaranteed result for every sous-vide-processed coffee. The referenced separate processing sheet is not reproduced here, and missing protocol details should not be invented. BeanScene has not independently tested the recipe.