anyone have experience with Brazilian vs Mexican Mimosa? swim always extracted marsofold tek with Brazilian and got 5 or so grams per pound of pure white spice. swim just did the same extraction with Mexican and it came out yellow.

things that have changed.

the bark is darker with more large fibers(lower quality?)

added over 70 grams of lye, and added it dry. swim continued to add lye until the emulsion went away maybe 80-90g total. swim did not mix it with a pint of water simply added it to the juice.

hot bath during bassification/extraction via naphtha. swim placed the solution in a crock pot with water on low to heat the solution up during these steps thinging it would encourage a higher yield(bad idea?)

please let me know if any of these things should be changed or removed from the process. or if you know a better higher yielding process that would be nice too!