• Colombia El Indio Natural Caturra Freshly Roasted Coffee Beans Specialty coffee Basic Barista Australia Melbourne
  • Colombia El Indio Natural Caturra Freshly Roasted Coffee Beans Specialty coffee Basic Barista Australia Melbourne
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Basic Barista

Colombia El Indio Natural Caturra

Colombia El Indio Natural Caturra

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Size

COL-15G

Notes: Passionfruit, White Chocolate, Orange, Mandarin, Red Wine

Region: El Indio, Colombia

Varietal: Caturra, Arabica

Process: Natural (Read about processing methods here)

MASL: 11550-2150

Roast: Filter

Size: 15g / 250g 

This coffee is grown in Tolima region of Colombia, This coffee is produced by the ASOPEP members. The association is made up of 175 coffee farming families. Farmers deliver selective hand-picked cherries to the ASOPOP association where the cherries are hand sorted, fermented, and placed on raised beds to dry. Moisture readings are taken and coffee is dried until it reaches an 11% moisture content.

This coffee is very funky, while developed long enough to round out the fermented characteristics and highlight more of the chocolatey and fruit notes.

Available in 15g single dose tubes, 250g bag or 500g sizes.

 Basic Barista Brew Guide

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IT STARTS WITH THE BEANS

No matter how good your grinder, coffee machine or kettle is if you don't have high quality coffee beans you aren't going to have a good tasting coffee.

LEARN MORE

COMMON COFFEE PROCESSES

  • WASHED PROCESS

    Washed coffees (aka wet process) use water to remove the coffee seed from the cherry. This has the least amount of contact with the fruit and has a clean and often creamy taste. Washed coffees are commonly known to carry more flavours from the origin, terroir and variety rather than the processing flavours.

    TRY A WASHED COFFEE 

  • NATURAL PROCESS

    Natural coffees were popularised by producing countries that did not have as much access to water, this processing technique has since been adopted all over the world and tends to carry through a rich fruity flavour from the extended contact with the coffee cherries,

    TRY A NATURAL COFFEE 

  • FERMENTED

    There are many coffees that fall into this third category of coffee processing, the most popular being Anaerobic fermentation and Carbonic Fermentation (CM).
    Expect funky fruity notes and an intense alcohol / boozey taste

    TRY A FERMENTED COFFEE 
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