"El Indio" is the name used by this Dota micromill for a blend of coffees from small-holder farmers in the greater Tarrazu region. The coffee is depulped using a mechanical demucilager, which is typical in Costa Rica.

Cupping notes:  Milk chocolate, raw sugar, chocolate wafer cookie, hazelnut, and Dutch cocoa powder

Brew Recommendations: Espresso, drip, French press, pour over

Varietals: Bourbon, Caturra, Catuai

Region: Tarrazu

Processing Method: Machine washed and patio sun dried