A vibrant celebration of Colombian specialty coffee, El Indio delivers an unforgettable, fruit-forward experience. Sourced from the high-altitude peaks of Planadas, Tolima, this single-origin lot is produced by the dedicated farming families of the ASOPEP cooperative. Grown between 1,500 and 2,150 meters, the 100% Caturra cherries mature slowly, packing them with complex sugars and deep flavor.
What makes El Indio truly exceptional is its meticulous natural processing. Rare for Colombian coffees, the cherries are sun-dried whole on raised beds, infusing the bean with a syrupy, tropical sweetness. Expect a stunningly bright cup bursting with juicy passion fruit and cherry, grounded by a rich, winey complexity and a velvety chocolate finish. Perfect for adventurous filter brewers.
Freshness & Resting
Our coffees are freshly roasted in small batches, but we recommend letting them rest for about 7–14 days after roasting before brewing. This short resting period allows carbon dioxide to escape and the flavours to develop fully, resulting in a smoother, more balanced cup. Freshly roasted beans can taste sharp or gassy, while rested coffee reveals its true sweetness and complexity.
To get the most balanced cup out of this coffee, we recommend brewing this one with a water temperature at around 90°C. See our brew guide for more detailed instructions.
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