MIGUEL DOMINGUEZ COLOMBIA EL OTONO

ALTITUDE - 1900 MASL

PROCESS - LACTIC

VARIETY - YELLOW TYPICA

LOCATION - GAITANIA, TOLIMA

WHAT TO EXPECT:

red fruits + apricot + brown sugar

Miguel is part of the indigenous community Nasa Wes’x and he is also a member of ASCISP Specialty Coffee Association. MIguel’s farm size is 3 hectares and he has been surrounded by coffee since he was 13 years old.

Suggested brewing guide

• Brew temp: 94 degrees

• Dose: 19 to 20 grams

• Time: 22 to 25 seconds

• Yield: 38 to 40 grams