Costa Rica El Indio

CUPPING NOTES FROM OUR HEAD ROASTER

This coffee is perfect for those who enjoy nuanced, intricate flavors in their cup. It opens with a clean, delicate sweetness, featuring notes of fresh white grapes and a crisp, well-structured brightness that feels vibrant yet balanced.

As it cools, floral undertones come forward, evoking the gentle aroma of chamomile tea. This coffee is an elegant showcase of the Tarrazú region’s potential, offering clarity and depth​. 

ORIGIN

Farm: El Indio Region: Tarrazú Process: Honey Variety: Red Catuaí Elevation: 1800 MASL

Sourced from the renowned Tarrazú region, the Costa Rica El Indio represents a focused expression of the Red Catuaí varietal. This lot is processed using the honey method, a technique that leaves a portion of the coffee cherry’s mucilage intact during drying, often resulting in a balanced profile that bridges the gap between washed and natural-processed coffees. Roasted by Press Coffee Roasters, this specific selection highlights delicate, nuanced characteristics, featuring notes of fresh white grapes and chamomile tea.

When evaluating such profiles, enthusiasts often reference the flavor wheel to identify the subtle interplay between acidity and sweetness. While honey-processed coffees are frequently noted for their syrupy body and enhanced sweetness, the specific terroir of the 1800 masl elevation in Costa Rica contributes to the clarity and refined aromatics found in this cup.