A bold experiment! The crema heavy espresso blends tend to have 20-40% Robusta content as this usually makes them a little milder / more forgiving and make more crema. I wouldn't anticipate this much Robusta would make for a very interesting pour-over. Assuming you have the ability to brew an espresso out of it, I would think it might taste better as a Lugo pull or an Americano than as a pour-over but that's just my guess.
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