Colômbia – El Indio

OriginColombia

Roast levelMedium

ProcessNatural

Summary

A natural processed coffee from Planadas, Tolima, Colombia, produced by smallholder farmers including indigenous and Afro-descendant communities under the El Indio program, guided by ASOPEP. The Caturra variety is hand-picked and dried on raised beds. It offers a vibrant, high acidity with notes of Sauvignon Blanc, candied orange, and chocolate, evolving into a sweet, balanced finish.

AI-assisted description, based on roaster & cupping data.

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Brew guide

Espresso

Coffee in: 19 g
Coffee out: 42 g
Time: 29 s

Filter

Coffee in: 15 g
Water: 240 g
Time: 2:00
Temperature: 91°C

0:00Bloom with 45g of water (30 s)
0:30Pour to 120g (40 s)
1:10Pour to 240g (50 s)

Use Orea V3 with FAST filter from Sibarist. Pour in circular motions from center to outside, slowly and controlled.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Cupping score: 0
Producer: ASOPEP
Altitude: 1500 - 2150 m.a.s.l
Variety: Caturra
Notes: Candied Orange, Chocolate

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The roaster

7 Gaia Roaster

7g Roaster is a specialty coffee roaster based in Vila Nova de Gaia, Portugal, roasting carefully chosen single-origin beans to reveal the best of each lot. Th…

AI-assisted description, based on roaster & cupping data.

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