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Resistor Doosra
Moonwake Granja Paraiso 92 Thermal Shock Caturra Caturra (Light) from January 05, 2026 (38 days after roast)
20.0g → 40.8g (1:2.0) in 13.7s
1.2 (90 um from chirp) on P100 w/ SSP 98HU
TDS: 10.84% EY: 22.11%
Acidity Quality8.25
Acidity Intensity9
Flavor Separation8
Perceived Sweetness9
Perceived Body8.5
Finish Quality7.25
Finish Intensity7.5
BasketSworks std flow
VesselSweese espresso cup
Bean notes:

Producers: Oscar Riascos and Wilton Benitez
Farm: La Macarena
Elevation: 1900m
Region: Cauca, Colombia
Processing: After harvesting, the cherries are sterilized using ozonated water and ultraviolet lights. After sterilization, the cherries are anaerobically fermented with a custom yeast culture for 52 hours then thermal shock washed. The cherries are then pulped and anaerobically fermented a second time along with the pulped mucilage for 48 hours. They then undergo a second thermal shock wash. Finally, the cherries undergo a third fermentation for 68 hours and are then dried for 48 hours. Oscar Riascos and Wilton Benitez,

Notes:

Melon, floral, very perfumed, herbaceous, pineapple, citrus, some dryness. Melon, citrus and hint of dryness and tiny bit metallic in finish.
RO with post-brew remin of 4 drops KHCO3

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