Finca Tamana Bourbon

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Clean
  50
• Bright
  40

Red and Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., side by side, from Finca Tamana. Tim planted these Bourbon seeds with Elias and Bellanid back in 2014, and the trees went into a small hill at Finca Tamana (Huila, Colombia) in 2015. Alongside the classic red Bourbon, Elias added a handful of pink Bourbon seeds from a neighbour — the two ripen into red and pink cherries that cup a little differently. Tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: WineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. · red fruits · floral. 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. Bourbon is one of the most important arabica varieties in the world — parent to CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., Mundo Novo, Pacas and more. It is tall, low-yielding, and capable of exceptional quality. Pink Bourbon is the curveball: genetically closer to Ethiopian coffees than to classic Latin-American Bourbon, it leans more floral, while the red leans more fruity. How it's grown & processed Hand-picked 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 the farm's eco-mill, soaked 24 hours and dried slowly under shade nets. One of the best coffees Tim has tasted from Tamana — juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., clean and structured. Brew it Filter. 60–70g per litre. Grind fresh. Roasted in Oslo by Tim Wendelboe, imported fresh by Bean Shipper · ships within a week · whole bean, 100% specialty arabica, best 2–3 weeks after roast.