How would you approach lactic maceration honey process beans

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Seeking Advice

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I know this is not enough to get the full potential of the beans, but just based on the details of the label, how would you approach it?

I barista advised that I brew this with boiling water and 1/17 ratio for a V60. Despite that advice, I started with 95C and found it too hollow. I ended up using boiling, 1/16 ratio and grinding at 6.5 on a K-Max. The results were decent but I didn’t get the zinginess I was looking for. These beans are also the first honey-anything process I’m brewing.

I’m all ears.

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Posted: 6 months ago
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