EL INDIO (Natural Process) COLOMBIA
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: make grind 1–2 clicks finer,/or raise water temp 2–4°C or extend steep 15–30s; if bitter: make grind 1–2 clicks coarser,/or lower temp 2–4°C or shorten steep 15–30s
Brewing Steps
- 1. Bloom with 40g water for 30 seconds
- 2. Pour to 150g by 0:45, then finish to 300g by 1:30 using steady pulse pours (avoid splashing)
- 3. Stir gently at 1:30, set the Hario Switch to allow full immersion and let it steep; open the switch to drain at 3:30–3:45 (allow final draw ~15s)
- 4. Total time ~3:30–3:45. Serve immediately. Yield ≈300g brewed from 20g dose
Pro Tips
- 💡 This natural, dark roast shows chocolate and fruity notes—use slightly lower temp and modest agitation to preserve blackberries and floral hints while showcasing dark chocolate
- 💡 Key factor: consistent grind and accurate drain timing on the Switch — over-steeping or too-fine grind will push bitter chocolate notes; too-coarse or short a steep will mute sweetness and fruit
Sour → under-extraction: make grind finer by 1–2 clicks, increase temp 2–4°C, or lengthen steep 15–30s. Bitter → over-extraction: make grind coarser by 1–2 clicks, lower temp 2–4°C, shorten steep or reduce dose; also reduce agitation during brew.
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