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SL.OW Coffee Roasters - Passionfruit Escape | Colombia

Expanded view of SL.OW Coffee Roasters - Passionfruit Escape | Colombia

SL.OW Coffee Roasters - Passionfruit Escape | Colombia
SL.OW Coffee Roasters

Passionfruit Escape | Colombia

£18.50

  • Raspberry, Jaffa, Passion Fruit, Cacao Nibs
Roast
Size
Roast Date

In-stock orders despatched Monday to Friday

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Additional information

Coffee Details

Country of Origin
Colombia
Region
Tolima
Varietal
Caturra
Process
Natural
Roast Level
Medium-Light
Altitude
1500-2150 masl

Rest guidance

Recommended rest: 2 weeks from roast.

Based on Sigma’s recommendation.

What to expect

In the cup you can find

Raspberry, Jaffa, Passion Fruit, Cacao Nibs

Overall profile

Bright and fruit-forward: passionfruit and jaffa orange lead, with raspberry through the middle and a cacao nib finish.

Sensory profile

Acidity
3/5
Body
3/5
Sweetness
4/5
Funk
2/3
Adventurous
4/5

About SL.OW Coffee Roasters

Founded by double Olympian Sam Dakin, SL.OW is a New Zealand roastery built around taking time to enjoy coffee. Its rotating single-origin releases are roasted for balanced flavour across filter and espresso. Thoughtful sourcing and an emphasis on the brewing ritual turn its founder’s search for a daily...

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Roaster notes

Colombia — El Indio Smallholder Farmers "Passionfruit Escape" Caturra (Natural)

Tastes Like — 🍈 Passionfruit • 🍊 Jaffa • 🍇 Raspberry • 🍫 Cacao Nibs

DETAILS

  • Producers: El Indio smallholder farmers
  • Region: Planadas, Tolima, Colombia
  • Varietal: Caturra
  • Process: Natural
  • Altitude: 1,500–2,150 masl
  • Roast Profile: Filter
  • Roaster: Slow Coffee Roasters (Aotearoa NZ)

INTRO
A natural Caturra from the smallholders of El Indio in Planadas, Tolima, roasted for filter. In the cup: passionfruit, jaffa, raspberry, and cacao nibs.

THE PRODUCER
The coffee comes from El Indio smallholder farmers in Planadas, in southern Tolima, growing at between 1,500 and 2,150 masl. The page gives no further producer background.

THE PROCESS
This lot is a Natural: the whole cherry is dried intact, with the skin, pulp, and mucilage left on, so the fruit's sugars and aromas pass into the seed. The page doesn't give further processing steps.

THE CUP
Bright and fruit-forward: passionfruit and jaffa orange lead, with raspberry through the middle and a cacao nib finish.

Flavour Notes
🍈 Passionfruit 🍊 Jaffa 🍇 Raspberry 🍫 Cacao Nibs

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Country of Origin

Colombia, South America

In this coffee

Bright and fruit-forward: passionfruit and jaffa orange lead, with raspberry through the middle and a cacao nib finish.

  • Raspberry
  • Jaffa
  • Passion Fruit
  • Cacao Nibs

About this origin Colombia’s three Andean ranges create an exceptional range of climates and harvest seasons. Its coffees often combine caramel-like sweetness with citrus, red fruit and florals, ranging from comforting and balanced to intensely expressive.

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Coffee Process

Natural

In this coffee

Bright and fruit-forward: passionfruit and jaffa orange lead, with raspberry through the middle and a cacao nib finish.

  • Raspberry
  • Jaffa
  • Passion Fruit
  • Cacao Nibs

How it works The whole coffee cherry is dried with the fruit intact, often on raised beds or patios. The dried fruit is removed afterwards.

Typical influence Natural coffees are often described as sweet and full-bodied, with ripe berry or tropical-fruit flavours and sometimes a gentle wine-like note.

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Coffee Variety

In this coffee

Bright and fruit-forward: passionfruit and jaffa orange lead, with raspberry through the middle and a cacao nib finish.

  • Raspberry
  • Jaffa
  • Passion Fruit
  • Cacao Nibs

About this variety

Caturra often gives a clean, sweet and lively cup. Depending on origin and process, it can lean towards crisp citrus and red fruit or a softer caramel-like balance.

Why this one is different
  • Colombia
  • Tolima
  • 1500-2150 masl
  • Natural

Colombian Caturra is a versatile foundation rather than a promise of one flavour. Cleaner washed and honey lots can show red fruit, citrus, apple and rounded sweetness. Naturals, decaffeination and modern co-ferments can move it much further towards chocolate, jam, tropical candy or spice. On these coffees, the process card is just as important as the variety name.

Natural processing often brings a rounder, fruit-led expression, which can make the same variety feel quite different from a washed lot.

A little background

Caturra has been an important part of Colombian coffee production for decades. Its compact growth helped it become widely planted, while today's specialty producers use it across everything from traditional washed lots to highly controlled fermentations and carefully handled decaf coffees.

Identification note This Colombian set includes washed, natural, honey, decaffeinated and co-fermented coffees. Candy, cinnamon or watermelon notes should not be read as fixed Caturra traits because those flavours are strongly shaped by the named process.

Classification Bourbon mutation

Technical lineage Caturra is a natural compact mutation of Bourbon first identified in Brazil. It later became widely cultivated in Colombia and across Central America.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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