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Country: ColombiaFarm: El OtonoRegion: Gaitania, TolimaProducer: Miguel DominguezAltitude: 1700-1900 maslVariety: Yellow TypicaProcess: Natural (Lactic Fermentation)
Flavour Profile: Candied Cherry, Sherry, Marmalade
IN THE CUP
Think of a candied cherry with sherry kind of acidity and marmalade, it's a perfect kind to have this winter.
STORY BEHIND THE CUP
This elegant Yellow Typica coffee was grown by Miguel Dominguez at his 3 hectares farm at El Otono in Colombia. The coffee was pulped after picking and fermented in tanks with lactic bacteria for 35 hours. The coffee was then dried on raised beds.
Hario V60 2 CupDose: 16g coffee | 240g Water at 90°C
Step 1 (0 minute)Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!