EL INDIO (COLOMBIA) NATURAL 250g
E L I N D I O COLOMBIA Process - Natural This is a beautiful natural processed coffee from our coffee partners in Tolima. We work approximately with 175 coffee-farming families. Since 2019 we have provided technical assistance to farmers on natural processing and most of thegrowers we work with now process at least a portion of theircoffee as naturals.The ripe coffee cherries are placed on raised beds or concretepatios, where the quality team monitors the process to achievean even drying and reach the correct moisture content. Tastes like : blackberries, dark chocolate, lime and floral hints
Available Sizes & Prices
250g: $23.00
500g: $46.00
1kg: $92.00
Prices updated:Regional Comparison: Colombia
Brewing Guides
Hario Switch
if sour: grind slightly finer (move ~1–2 clicks finer), if bitter: grind coarser (move ~1–2 clicks coarser)
Brewing Steps
- 1. Bloom with 30g water for 30 seconds (pour gently to fully saturate grounds).
- 2. Pour to 150g total by 0:45 — give a gentle 3–5 second stir to equalize extraction.
- 3. Pour to 225g total by 1:15; let steep undisturbed until 2:00, then place Switch on cup and open valve to draw down (expect drawdown ~20–30s).
- 4. Total time ~2:20–2:30 (including drawdown). Serve immediately.
Pro Tips
- 💡 To highlight the coffee's blackberry and floral notes, keep agitation minimal after the initial stir and avoid very high temperatures — dark roast can become flat or bitter if overextracted.
- 💡 Aim for a steady, even drawdown: if the switch drains too fast or too slow adjust grind in small steps and be consistent with pour timing for reproducible results.
Sour → grind slightly finer, raise brew temp to 94°C or extend steep by 15–30s; Bitter → grind coarser, lower temp to ~90°C, shorten steep/drawdown or reduce agitation.
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