Colombia Finca Tamana Variedad Colombia

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Clean
  50
• Bright
  40

The everyday hero from Tim Wendelboe's flagship Colombian farm. Finca Tamana is a 57-hectare farm in the mountains between El Pital and La Plata, Huila, run by Elias Roa and Bellanid Sanchez since 2011. Tim Wendelboe has worked alongside them for over a decade, slowly refining how this coffee is picked, processed and dried — and the result is anything but ordinary. Tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Caramel · chocolate · red fruits. The varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Variedad Colombia was bred by Cenicafé, the national coffee research institute, as a leaf-rust-resistant cross of CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. and the Timor Hybrid. It keeps Caturra-like cup quality with far more disease resistance, which is why it is now one of the most widely grown varieties in Colombia. Picked super-ripe at a deep purple, its occasional herbal edge fades and sweet red-fruit notes come forward. How it's grown & processed Selectively hand-picked under Elias's supervision and sorted for ripeness, fermented 24 hours in stainless steel, washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. on a water-saving eco-mill, soaked another 24 hours and dried on parabolic beds under shade nets for 20–30 days. Clean, careful, and consistent year to year. Brew it Filter. 60–70g per litre. Grind fresh. Roasted to order in Kuala Lumpur · ships within a week · whole bean, 100% specialty arabica, best 2–3 weeks after roast.