Grown at breathtaking altitudes of over 2,000 meters above sea level, this anaerobic coffee is a true gem of the coffee world. Cultivated on small family farms in Planadas, the trees thrived in extraordinary terroir with rich volcanic soils. Since 2019, these families have been working with the major Colombian company Cofinet, which processes small lots of coffee and brings them to the world.

The company sources coffee for the lot called El Indio from two cooperatives in the Tolima region. One of them, ASOPEP, was founded in 2013 to support coffee producers by improving their farming practices and encouraging innovation and experimentation with processing methods. The second cooperative, ASCI’SP, was established in 2014 to collaborate with the indigenous Nasa Wesx community of Gaitania. This lot represents a blend of modern approaches, exceptional terroir, and—most importantly—Tradition.

This Caturra lot (a natural mutation of Red Bourbon originating from Minas Gerais, Brazil) was processed using the anaerobic natural method. Freshly harvested cherries were fermented for about 48 hours in temperature-controlled tanks without oxygen. They were then laid out to dry in the sun for around 20 days. This carefully controlled fermentation resulted in an outstanding effect—intensifying the berry sweetness and developing sparkling, fresh acidity with flavor notes reminiscent of tropical fruits such as pineapple and lychee.

From hot to cool, as you enjoy this coffee, it will reveal new dimensions with every sip—taking you on an off-road adventure through sunlit tropical forests.