I haven't fully tamed these beans but I'm getting closer. After experimenting with temperatures, I have decided to lock it at 93 celsius, 94 also worked, anything more brought too much intensity to an already intense Pacamará. I also lowered the dose to 18gr and locked it. And have also locked a long preinfussion at -1bar for around 22 seconds and I let the pressure rise naturally and never above 6bar, as soon as I am at 15 sec after the first drip I start to gradually lower the pressure until I have the desired 33-34gr out, usually around 23-26 seconds. At the moment, I am gradually making changes to the grind size towards coarser, but still very fine, I have been slightly moving up from almost Turkish.
These beans have been so much fun! I love these challenges and the reward it comes with in the cup. But they are definitely not for the non-adventurous
cant wait to read your experiences. I will be picking up another bag tomorrow.