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Shot by chrsbj
Shot by chrsbj
Still π³π± (The Hague)
WBC Pacamara π¨π΄
(UNKNOWN)
from April 11, 2026
(28 days after roast)
12.5g
→
211.1g
(1:16.9)
in 107.8s
3.5
on Kinu M47 Classic w/ pour over burr
| Bean: Url | https://stillcoffeeroasters.com/products/wbc-pacamara |
| Bean: Name | WBC Pacamara π¨π΄ |
| Bean: Note | This coffee is a snapshot of place, grown in the highlands of Bruselas, Huila, where volcanic soil, high altitude, and expert handling by producer Jonathan Gasca result in a cup that bursts with fruit and finishes with clarity. This Pacamara is naturally processed to accentuate tropical character and a vivid, juicy structure, the hallmark of Jonathan Gascaβs craftsmanship. And the world noticed: this very coffee was used by Jack Simpson to win the 2024 Australian Barista Championship, before taking 2nd place at the World Barista Championship. Its balance of florals, sweetness, and electric acidity makes it not just competition-worthy, but unforgettable. Weβve roasted it light to let the nuances shine. Expect tropical notes of kiwi and pineapple, with a juicy body, floral aromatics, and a long, clean finish. |
| Bean: Weight | 50 |
| Bean: Bean mix | SINGLE_ORIGIN |
| Bean: Roaster | Still π³π± (The Hague) |
| Bean: Aromatics | Floral and aromatic, Tropical fruit, Kiwi, Pineapple, Brilliant acidity, Juicy and Long residual |
| Bean: Roasting date | 2026-04-11T18:25:00.000Z |
| Bean: Decaffeinated | false |
| Brew: Brew time | 107 |
| Brew: Grind size | 3.5 |
| Brew: Vessel name | LilyDrip Aroma Seeker |
| Brew: Grind weight | 12.5 |
| Brew: Brew quantity | 211.1 |
| Brew: Vessel weight | 197 |
| Brew: Brew temperature | 93 |
| Brew: Pressure profile | x5 equal pours |
| Brew: Brew quantity type | GR |
| Brew: Coffee blooming time | 30 |
| Brew: Brew beverage quantity type | GR |
| Mill: Name | Kinu M47 Classic w/ pour over burr |
| Water: Tds | 30 |
| Water: Name | SkΓΌma RO |
| Water: Tds type | PPM |
| Preparation: Name | Origami Dripper |
| Preparation: Type | ORIGAMI |
| Preparation: Style type | POUR OVER |