Costa Rica — El Indio

El Indio is a traceable Costa Rican coffee sourced from cherry grown around the renowned Finca La Minita and processed at the Beneficio Río Tarrazú mill in Costa Rica’s Los Santos region. While not a single-farm microlot, this coffee maintains a clear and intentional connection to La Minita, ensuring both quality and transparency throughout the supply chain.

The cherry is carefully selected from farms surrounding La Minita and delivered to Beneficio Río Tarrazú within 12-24 hours of harvest. Processing at the mill follows a meticulous washed protocol, including triple defect separation, de-pulping, wet fermentation, and mechanical drying. These steps are designed to preserve clarity and consistency while highlighting the classic character of Costa Rican coffee.

Beneficio Río Tarrazú operates with a strong emphasis on environmental responsibility. Powered by a hydroelectric plant located at the convergence of two rivers, the mill adheres to strict sustainability standards, including an advanced water treatment system. The operation is also certified carbon-neutral, reflecting a long-standing commitment to minimizing environmental impact.

El Indio represents more than a well-crafted Costa Rican offering; it serves as a direct link to La Minita’s uncompromising standards and its reputation for excellence in both farming and processing. The result is a coffee that showcases balance, sweetness, and approachability, while remaining firmly rooted in one of Costa Rica’s most respected coffee lineages.

This coffee was sourced through a growing direct-trade relationship with Emma Nolley and the La Minita team, whose dedication continues to set a benchmark for quality and integrity in Costa Rican coffee.

Profile

• Roast: Medium

• Region: San Marcos, Los Santos

• Farm: Finca La Minita (surrounding farms), processed at Beneficio Río Tarrazú

• Process: Washed

• Elevation: 1,200–2,000m

• Varieties: Caturra, Catuai

• Cup: Brown Sugar, Churro, Oatmeal Cookie