Colombia Coffee Single Origin - El Indio Natural
Regular price
$23.00
We Taste
Tropical punch | Cocoa nibs | Orange Marmalade
We Feel
Medium-Full Body | Butterly | Clean finished
Suitable for
Filter | Espresso
Region: Planadas, Tolima
Altitude: 1500-2150 masl
Harvest: November to February
Varieties: Caturras
Processed: Natural
We Taste
Tropical punch | Cocoa nibs | Orange Marmalade
We Feel
Medium-Full Body | Butterly | Clean finished
Suitable for
Filter | Espresso
Region: Planadas, Tolima
Altitude: 1500-2150 masl
Harvest: November to February
Varieties: Caturras
Processed: Natural
Size
Grind
Colombia Coffee Single Origin - El Indio Natural
Regular price
$23.00
We Taste
Tropical punch | Cocoa nibs | Orange Marmalade
We Feel
Medium-Full Body | Butterly | Clean finished
Suitable for
Filter | Espresso
Region: Planadas, Tolima
Altitude: 1500-2150 masl
Harvest: November to February
Varieties: Caturras
Processed: Natural
We Taste
Tropical punch | Cocoa nibs | Orange Marmalade
We Feel
Medium-Full Body | Butterly | Clean finished
Suitable for
Filter | Espresso
Region: Planadas, Tolima
Altitude: 1500-2150 masl
Harvest: November to February
Varieties: Caturras
Processed: Natural
Size
Grind
El Indio Caturra Natural
Some coffees are about complexity. Others are about clarity of intent.
El Indio sits right in between simple on paper, precise in execution, and quietly expressive in the cup.
Variety & Origin
With the Caturra beinga natural mutation of Red Bourbon, first discovered in Brazil’s Minas Gerais region. Known for its compact structure, higher yield, and better disease resistance, Caturra has become a backbone variety across Latin America.
But here, it’s not about volume. It’s about focus.
By isolating a single variety, this lot allows the character of Caturra to come through clearly structured sweetness, balanced acidity, and a clean, fruit-forward profile when handled well.
Harvest & Processing
Everything starts with selective hand-picking. Only fully ripe cherries make the cut.
From there:
- Hand-sorted to remove defects
- Dried whole (natural process) on raised beds
- Carefully managed under temperature-controlled conditions
- Dried slowly until optimal moisture is reached
No shortcuts. No overprocessing. Just steady, controlled drying to let the fruit and seed evolve together.
Why We Like It
At Society Coffee Roasters, we’re always looking for coffees where processing supports the variety—not overshadows it.
El Indio does just that.
Caturra can sometimes be overlooked, but in the right hands, it delivers clarity, sweetness, and reliability. This lot proves that you don’t need rare genetics to create a compelling cup—just good decisions at every step.
Articles
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Yes, there is such thing and they are called World Barista Championship (WBC), Coffee Masters, World Latte Art Championship and...
The man that once worked in an espresso bar has now moved on to a grander stage. His name is...