Colombia El Indio Natural - Filter Roast

Cofinet sources the coffee that forms the El Indio lot from two cooperatives in Tolima - ASOPEP (“Asociación de Productores Egológicos de Planadas”) and ASCI’SP (the “Association of Indigenous Coffee Growers of San Pedro Páez in Gaitana).

ASOPEP was established in 2013 with the aim of supporting coffee producers to improve their farming practices and processing methods - so that they can obtain a higher income for their coffees - alongside designing an environmental conservation model for their farms. The (approx. 200) members receive training and education on the production of speciality coffee, and the cooperative has also set up a youth collective to train young people in cupping, quality control and barista skills.

ASCI’SP was founded in 2014 for the purpose of benefiting the Nasa We’sx indigenous community based in the south of Gaitan, Tolima. It now has 80 coffee producing members and cultivates 207 hectares of land in total. The association has helped its members to improve agricultural practices and maintain organic and fair trade certifications that they would have been unable to access independently. It also has a quality analysis function, which enables its members to receive a premium price based on the quality of their coffee.

NATURAL PROCESS
The ripe coffee cherries are hand picked and allowed to dry completely around the seed before being husked or hulled off. While historically this hulling was done by hand with a kind of mortar-and-pestle setup, today it’s done by machinery that can be finely calibrated.
While the coffee is drying the sugars are continually fermenting inside the cherry while there is enough moisture to feed the microorganisms. This can take up to 30 days on average.
Due to the long fermentations, natural processed coffees often display fruity or “pulpy” flavours, often described as “boozy” or “winey”; can also have strong nutty and/or chocolate characteristics, and typically has a heavier or syrupy body