Indígenas del Tolima



Variety Castillo
Altitude 1750 masl
Process Washed
Harvest September
Notes GrapefruitPeachSugar cane

In fragrance, we find a coffee with sweet notes of milk chocolate and nuts. Once we add water to it, more citric aromas such as grapefruit and peach take our attention while combining perfectly with a touch of brown sugar. In the mouth, it is a clean coffee with bright acidity and a caramel aftertaste.

The AGROCEM association is composed by 63 native families from the area of Tolima, Colombia. The families do everything at their farms, they collect, process and are their own farm administrators. The small producers associations such as AGROCEM ensures the survival of this families, that depends directly to the price of the coffee.

The farm size goes between 0.3 ha to 16 ha and they all have Castillo variety, even some are starting to experiment with other varieties like Pink Bourbon. These coffee farms are all under shade, no direct sun exposure on the crops. That means the coffee grows slowly, that gives us big and sweet cherries.

We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.

Our method: V60
Our grinder: EK43
Our water: Osmotized, 93ppm

We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.