Name: Tetsu Kasuya's 4:6 Method
Total time: 225 s

0:00

Rinse filter and add 20g coffee ground medium-coarse

0:45

First pour: 120g water (40% of total) for sweetness

0:45

1:30

Second pour: add 120g more water (total 240g)

0:45

2:15

Third pour: add 60g water (total 300g)

0:45

3:00

Fourth pour: add 60g water (total 360g)

0:45

3:45

Fifth pour: add 60g water (total 420g)

3:45

Allow complete drawdown

Process	Co-fermented and experimental (Peach)
Varieties	Caturra
Country	Colombia
Region	Huila
Elevation	1850m

Process	Co-fermented and experimental (kiwi)
Varieties	Caturra
Country	Colombia
Region	Huila
Elevation	1600m

Tetsu Kasuya's 4:6 Method