“Bridging Extraction Metrics and Sensory Perception: A Single-Origin Rwandan Red Bourbon Pour-Over Case Study Using TDS Profiling”, Gastronary, vol. 4, no. 1, pp. 77–87, Apr. 2025, Accessed: Oct. 14, 2026. Available: https://jurnal.ampta.ac.id/index.php/Gastronary/article/view/870