Semi-washed Yellow Bourbon, grown at 1100 to 1200 masl
Roasted by 24grad Kaffeerösterei
How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text
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“Intense and syrupy, pulled at 9 bar.”
A standard starting point: tweak one parameter at a time.
These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.