Carmelita, Washed Caturra, Bolivia

The V60 matches at 88/100 for this Bolivia Caturra, with a 460μm grind — 40μm finer than default, entirely from the light roast adjustment. Caturra grinds predictably as a standard Bourbon-group variety, so no additional correction is needed. At 460μm, the V60's fast conical drain optimizes flow without over-extracting through the thin paper filter. The 94°C temperature targets the buttercup note specifically — that delicate flavor sits in early roast-developed sweetness that drive sweetness perception, extracted in the middle of the yield window. The V60's 2:30–3:30 brew time keeps water hot enough through the pour sequence to sustain extraction through this critical middle phase, and the full 94°C default ensures the dense, light-roasted Bolivian bean gives up enough solubles to reach sweetness.

The Kalita Wave at 88/100 receives a 490μm grind for this Bolivia Caturra — slightly coarser than V60 at the same match score, because the Kalita's flat bed and three small drain holes create more dwell time. More dwell time at the same grind would over-extract the acidity compounds in a light-roasted bean, producing bitterness rather than the lemon-and-buttercup target. The 490μm compensates by reducing surface area proportionally. Kalita also sits at a slightly higher 1:16–1:17 ratio (vs. V60's 1:15–1:16), recognizing that the extra immersion-adjacent dwell will extract marginally more solubles per gram. Bolivia's 1,700m altitude means higher-than-average extraction yield potential — altitude significantly affects extraction yield — so this Caturra can handle the Kalita's thorough approach without running past 22% EY into over-extraction.

AeroPress scores 82/100 for this Bolivia Caturra, with the same 85°C temperature floor and 360μm fine grind as other light-roast AeroPress recipes. At the AeroPress's standard 85°C, extraction is slower than pour-over methods, but Caturra's Bourbon-group density means the bean releases solubles gradually — the pressure plunge at the end compensates. The finer 360μm grind compensates for the temperature drop by maximizing diffusion surface area — the two variables roughly balance out. The 1:12–1:13 ratio creates a more concentrated brew that brings the buttercup character into focus: those delicate caramelization products have higher aroma threshold intensities than bright acidity, so concentrating the cup helps them register above perception threshold. The AeroPress's sealed chamber prevents temperature drop during the 1–2 minute brew, which is especially relevant for light Caturra's slow extraction kinetics.

The Clever Dripper scores 82/100 with a 490μm grind and 94°C temperature for this Bolivia Caturra. The Clever's full-immersion steep before valve release means the water becomes progressively more concentrated during the 3–4 minute contact period, which naturally slows the extraction rate as equilibrium approaches. For light-roasted Caturra — a bean where extraction requires coaxing — this is a genuine advantage: the enclosed steep maintains temperature better than continuous-pour methods, and the dwell time allows the extraction rate to develop evenly across Caturra's consistently-sized, medium-density particles. The paper filter still strips oils for clarity, preserving the lemon and buttercup character. One practical note: releasing the valve at 3 minutes gives a cleaner, brighter cup with lemon emphasis; releasing at 4 minutes shifts toward more body and the buttercup compounds.

Espresso at 81/100 for this Bolivia washed Caturra reflects the same light-roast espresso challenge: dense, low-solubility beans require patience. Caturra's Bourbon-group roast profile means the bean itself is physically denser than Typica-group varieties — and light development on top of that creates a puck that resists flow. The 210μm grind and 1:1.9–2.9 ratio run longer than traditional Italian espresso convention specifically because the extraction yield from light Caturra peaks later in the shot. Preinfusion is non-negotiable: without a low-pressure pre-wet stage, the dense puck will channel, and the buttercup and lemon character will never extract evenly. At 93°C, temperature is in the standard espresso range — the roast and grind are doing the adaptation work rather than temperature modification.

Moka Pot scores 79/100 for this Bolivia Caturra, a typical position for light-roast washed beans on this brewer. Caturra's Bourbon-group density makes it slightly better suited to moka pot than Gesha — more predictable particle structure and fewer large, irregular beans means the medium-fine 310μm grind sits more uniformly in the basket without the packing inconsistency that Gesha's large beans create. However, light roasting still creates the fundamental moka pot challenge: insufficient extraction pressure and uneven heating against a low-solubility bean. The buttercup note is especially vulnerable here — those delicate roast-developed sweet compounds (roast-developed sweet compounds) are the first aromatic compounds driven off by the sustained heat of the moka pot's rising water-steam cycle. Expect a clean but citrus-dominant cup rather than the full lemon-and-buttercup balance achieved on Chemex.

French Press scores 76/100 for this Bolivia Caturra, with a 960μm coarse grind and 96°C temperature — a notably high brew temperature for this bean. The higher temperature compensates for the coarse grind's reduced surface area, maintaining extraction rate for a light-roasted, dense Caturra. The metal mesh filter passes oils and micro-fines, adding body that light-roasted Caturra would otherwise lack due to fewer melanoidins from minimal development. However, the buttercup note is at risk: those delicate caramelization compounds can be masked by the heavier mouthfeel and fines sediment that French press introduces. The 4:00–8:00 window gives meaningful flexibility — closer to 4 minutes preserves the lemon acidity and lighter floral character; 6–8 minutes extracts more body and caramelization depth at the cost of some aromatic precision.