El Indio Microlot

Origin

Tasting notes

Character

• Bold
  50
• Funky
  20

A bold, sun-drenched celebration of the CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.. This natural processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. coffee offers a heavy, syrupy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. paired with the intense sweetness of ripe dark fruits. Because the cherries are dried whole, the bean absorbs the complex sugars of the fruit, resulting in a rich, wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and a lingering, aromatic finish.