Single origin espresso
Colombia The Indian
red berries, cocoa, cherries
Colombia in a juicy, fruity-dessert version – this time prepared with espresso in mind. Colombia El Indio comes from the Planadas region in Tolima, a place known for high-altitude cultivation, fertile soils, and coffees with exceptional depth of flavor. It is also one of our birthday coffees, which is why we chose a profile that is both distinct, sweet, and very pleasant for daily brewing.
Caturra variety beans grow at an altitude of 1500–2150 meters above sea level, where they ripen slowly, developing intense sweetness and a fruity structure. Natural processing emphasizes their juicy character – red fruits, cherry, and delicate cocoa appear in the cup.
In espresso, El Indio yields a full-bodied, sweet, and aromatic brew. Red fruits and cherry bring a pleasant juiciness, and the cocoa accent gives the whole a soft, dessert-like finish. This is a coffee for those who enjoy espresso with a fruity tension, yet still with good balance, sweetness, and a pleasant structure.
SCA Score: 86
Returns Policy
We absolutely believe in the quality of our products, but if you want to make a return, you can count on our help and full support.
How to do it?
- Within 30 days of receiving your order, send us a message at sklep@lacava.pl with the following information: order number, returned items, pickup address and preferred pickup date, reason for return (optional)
- We will send you a DPD courier waybill, which will collect the returned, packed items, and then you will receive a refund of the costs incurred within 14 days of us receiving the package.
- You can of course bring the returned items to our coffee roastery
- Returns are free of charge, unless you do not want to use our DPD courier, in which case you must send the parcel yourself
- you can return all products as long as they are unused and the packaging is open
If you have any additional questions, we'd be happy to help :)
- +48 22 726 77 00
- sklep@lacava.pl
Delivery Information
All shipments are sent via DHL courier. Orders placed before 12:00 PM will be processed the same business day and will be shipped the next business day.
- Courier shipping for orders up to PLN 99 costs PLN 16
- Courier shipping for orders over PLN 99 is free
- a cash on delivery package up to PLN 199 costs PLN 19
- Cash on delivery parcels over PLN 199 are free of charge
You can collect all products free of charge from our Coffee Roastery.
Additional information about delivery options is available during the purchase process.
Colombia The Indian
| KRAJ | Colombia |
| REGION | Planadas, Tolima |
| FARMA | El Indio |
| METODA OBRÓBKI | Natural |
| ODMIANA BOTANICZNA | Caturra |
| WYSOKOŚĆ UPRAWY | 1500-2150 m n.p.m. |
| ZBIÓR | 2025/2026 |
| REKOMENDOWANE PRZEZNACZENIE | Espresso |
| PUNKTACJA SCA | 86 punktów |
| PROFIL SMAKOWY | czerwone owoce, kakao, wiśnie |
Energetyzujący charakter espresso
Kolumbia
Caturra to odmiana, która w Kolumbii zadomowiła się wyjątkowo dobrze – ceniona zarówno za stabilność upraw, jak i za profil, który potrafi być bardzo wdzięczny w paleniu pod espresso. Jako naturalna mutacja Bourbonu zachowuje część jego słodyczy i elegancji, ale zwykle daje nieco bardziej zwartą, konkretną strukturę w filiżance. W Colombia El Indio Caturra pokazuje się od strony intensywnej i soczystej. Wysokie położenie upraw pomaga budować złożoność, a naturalna obróbka dodaje jej owocowej głębi. W espresso przekłada się to na wyraźne nuty czerwonych owoców i wiśni, które nie są lekkie czy ulotne, ale bardziej skoncentrowane – przypominające dojrzały owoc, konfiturę i słodki sok. To odmiana, która dobrze odnajduje się w profilu espresso, bo łączy żywszy, owocowy charakter z przyjemną słodyczą i kakaowym tłem.
Metoda obróbki: natural
El Indio
Diabeł tkwi w wysokości
How to brew?
Espresso
1. WEIGHT
We recommend 18 grams of beans – this is the amount that will bring out the full flavor, pleasant intensity and aromatic balance.
2. GRIND
Adjust your grinder for this coffee to get a 45ml yield in 25-27 seconds for a double shot.
3. PREPARE
Remember to distribute the ground coffee well in the portafilter and tamp with moderate pressure.
4. WATCH
The coffee flow should be thick and continuous to achieve the desired yield over time. Enjoy!