LaCava Colombia El Indio Espresso Whole Bean 250 g

All about the product

Coffee beans LaCava Colombia El Indio Espresso 250g In a juicy, fruity-desert interpretation – this time prepared with espresso in mind. Colombia El Indio comes from the Planadas region of Tolima, a place known for its high-altitude plantations, fertile soil, and exceptional depth of flavor in its coffees. It is also one of our anniversary coffees, which is why we chose a profile that is expressive, sweet, and very pleasant for daily preparation. Caturra variety beans grow at an altitude of 1500–2150 meters above sea level, where they mature slowly, developing intense sweetness and fruity structure. The natural processing* emphasizes their juicy character – notes of red berries, cherries, and mild cocoa emerge in the cup. Espresso El Indio offers a full, sweet, and aromatic drink. The red berries and cherries provide a pleasant juiciness, while the coffee accent gives a soft, dessert-like finish to the overall experience. This coffee is for those who enjoy espresso with a fruity note, yet still with a good balance, sweetness, and pleasant structure. The energizing espresso character of Caturra – a variety that has established itself particularly well in Colombia – is valued for both its growing stability and the profile that can be very favorable when roasting espresso. As a Bourbon mutation, it retains some of its sweetness and elegance, but generally provides a slightly more compact, tangible structure in the cup. Colombia El Indio Caturra shows itself from its intense and juicy side. High plantations help create complexity, while natural processing* adds fruity depth. This is transformed into bright notes of red berries and cherries in the espresso, which are neither light nor ephemeral, but rather more concentrated – reminiscent of ripe fruit, jam, and sweet juices. This is a variety that perfectly suits the espresso profile, as it combines a livelier, fruity character with pleasant sweetness and cocoa background. The devils are in the height El Indio is in Planadas, in southern Tolima – a region that has long been associated with coffees of great depth, sweetness, and expressive profile. Local plantations take advantage of the high position, changeable mountain climate, and fruit ripening rhythm that allows the beans to acquire greater flavor concentration. In the case of this coffee, the combination of location and processing is particularly important. El Indio fruits grow at an altitude of 1500–2150 meters above sea level, and then processed by natural method, which enhances their sweetness and fruity expression. Therefore, the espresso profile becomes richer – red berries fuller, cherries juicier, and cocoa appears as a soft, finishing background. It is this character that has made Colombia El Indio our anniversary coffee. It is intense yet provides much joy and energy in every sip. How to prepare espresso? 1. Weigh – We recommend 18 grams of beans – this amount will reveal the full flavor, pleasant intensity, and aromatic balance. 2. Grind – Adjust the grinder for this coffee to yield 45 ml in 25–27 seconds for a double shot. 3. Prepare – Do not forget to distribute the ground coffee well in the portafilter and tamp with medium pressure. 4. Observe – The coffee stream should be thick and flow continuously, so that over time you get the right yield. Enjoy! Coffee information Colombia El Indio Country Colombia Region Planadas, Tolima Farm El Indio Processing method Natural Botanical variety Caturra Growing altitude 1500–2150 m above sea level Yield 2025/2026 Recommended use Espresso SCA rating 86 points Flavor profile red berries, cocoa, cherries *The used formulation is part of the name or functional description. It is not a statement about positive impact on the environment.