El Indio - Colombia

El Indio - Colombia

El Indio


Soho is proud to (officially) present El Indio. A staple single origin coffee for our filter and espresso roasts, this coffee has stuck around with us by popular demand thanks to the hard work of the smallholders who work on this project in Tolima. Rich in flavour, this coffee has bright acidity, juicy red fruit notes and a winey finish enjoyed by both black coffee drinkers and milk coffee drinkers alike.

About this coffee

This coffee was carefully hand-picked in order to use only the
ripest cherries, later hand sorted to remove any defects. Coffee
is sundried on raised beds under temperature-controlled
conditions until the ideal moisture content is achieved.
This microlot is 100% Caturra. This variety originated in Minas
Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra
produces more coffee and is more resistant to plant diseases
than Bourbon.

From Cofinet

"El Indio is our staple natural single! It is a program we have been running for a few years now with a group of producers from Tolima (Planadas). One of the associations we work with is called ASOPEP and they built a new processing centre specifically to produce natural coffees in the regions since most producers didn't have the appropriate infrastructure to process them at their individual farms."

Our mate Oscar over at Cofinet has been there himself, and had the chance to see the beginning of of the project, the manager who leads the coop is a gun and he has even managed to get fund from the Pope himself (Rome) to support the project since they have recruited a high number of ex guerrilla people who decided to come back to civilisation and stop the war. Some of these people didn't have any education or skills to be able to get a job so they were taken into internship programs to learn how to process specialty coffee and have a better life.

Coffee Details

Location / Farm
Planadas, Tolima
15– 27 ºC
Botanical Cultivars
Soil Characteristics
Volcanic Ash
Annual Rainfall
1700-2000 mm


Your roasting pal,


Back to blog