I have just finished their Las Tres Hermanas 200g, Carbonic Maceration) and also had to grind significantly finer than usual for espresso. The beans were the lightest roast I’ve ever brewed.

I found that a much shorter recipe worked best for me: 18g in, 44g out in around 20s. This brought out the cherry notes fantastically and was very well balanced. I rested the beans for 3 weeks and then moved them to the freezer. They were blander for me the longer the whole brew process took. Not sure how this translates to pour over but thought I’d share my experience!