Costa Rica El Indio

Costa Rica El Indio is back with toffee, dark chocolate, and toasted walnut, sweet and full-bodied top to bottom. Dense Tarrazu beans plus a longer roast development make this our single-origin dark roast pick, especially nice in a French Press.

Tasting notes toffee, dark chocolate, toasted walnut
Roast level dark
Region tarrazu
Varietal caturra, catuai
Process washed
Elevation 1200-2000 m

Costa Rica El Indio is back for another round. Full-bodied and sweet, with toffee, dark chocolate, and toasted walnut leading the cup.

The dense beans from the Tarrazu region handle a wide range of roast profiles, which is what made this coffee the right pick for our single-origin dark roast slot. The longer development time pulls out that syrupy sweetness and keeps the body full without losing clarity.

If you're familiar with our dark blends, El Indio lands close to Black Velvet but with more depth and a bit more time in the roaster. Brew it however you usually do. We especially love it in a French Press.

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ROAST SCHEDULE

This limited-release coffee is roasted three to four days a week, typically within 48 hours of your order. Orders placed after Friday’s production window roll into Monday’s roast schedule.

SHIPPING

Running out of coffee is no fun! We've put systems in place to ensure you get the freshest coffee possible, shipped as quickly as possible. Most orders roast and ship the following business day.

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INGREDIENTS

100% freshly roasted coffee. No additives, flavorings, or fillers. We roast only coffee, and our facility never processes nuts, dairy, gluten, or any other common allergens.