Seasonal Espresso Blend

EL INDIO is sourced by Cofinet from two producer associations in Tolima, Colombia: ASOPEP in Planadas and ASCI’SP in Gaitania. Together, they support local coffee producers through better farming practices, quality control, environmental care, and access to higher prices for specialty coffee. ASCI’SP also works with the Nasa We’sx Indigenous community, helping members maintain organic and fair trade certifications while building a stronger future for coffee production in southern Tolima.

RUERA is a large coffee estate in Kiambu County, Kenya, set on red volcanic soils near Ruiru and known for producing clean, structured coffees with classic Kenyan brightness and fruit intensity

SITIO LAS COLINAS is located in the municipality of Carmo de Minas, in southern Minas Gerais, within the Serra da Mantiqueira region, at an average altitude of 1,000 m.a.s.l. With its mountainous terrain, the region offers a unique
climate and fertile soils that are ideal for the production of specialty coffees.

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

WASHED PROCESS
After the coffee cherries have been picked, the cherries are depulped (skin removed) or demucilaged (skin and pulp removed).
The coffees are typically then held in “fermentation tanks” for 12–72 hours, allowing for a gentle controlled fermentation to cause any remaining pulp to separate from the beans. Fermentation may occur from the moment of harvest until the seeds reach an inhospitable moisture content for them (11% moisture)
The beans are finally dried for up to 15 days on patios, raised beds, or in parabolic dryers until the ideal moisture content is reached.
Typically washed coffees have clean, articulate flavours; caramel or sugary sweetness; a wide spectrum of fruit acidity depending on other factors; capable of bright, crisp notes.

Our Seasonal Blend is built to sit between comfort and character. Each component is chosen for a specific role: Brazil brings sweetness, body, and chocolate depth; Kenya adds brightness, structure, and blackcurrant-like fruit; Colombia rounds the blend with layered sweetness and a more expressive fruit character.

Rather than roasting this as a heavy, traditional espresso, we take a lighter and more articulate approach. The goal is to preserve the fruit and floral qualities of the coffees while developing enough sweetness, solubility, and body for easy espresso brewing.

In the cup, we want clarity without sharpness, sweetness without heaviness, and enough structure to work across both black and milk drinks. It should be distinctive enough to feel seasonal, but balanced enough to become an everyday espresso

Espresso Recipe

Dose: 20g
Yield: 42–46g
Time: 26–30 seconds
Temperature: 93–94°C

This recipe is designed to balance fruit sweetness, structure, and body. The slightly longer ratio helps open up the floral and berry-like character of the blend, while keeping enough chocolate depth and weight to work well in milk.

Shots should pour evenly with a steady, syrupy stream, finishing sweet, clean, and rounded - expressive enough for black coffee, but still balanced and cohesive with milk.

For black coffee:
Run a slightly longer yield - 20g in → 46–50g out - to bring out more clarity, fruit sweetness, and a lighter finish.

For milk drinks:
Keep the yield tighter - 20g in → 40–44g out - for more body, chocolate, and integration with milk.

Dial-in tip:
If the shot tastes sharp or thin, grind finer or extend the contact time slightly. If it feels heavy, flat, or muted, open the yield a little to bring back clarity and sweetness.