Finca Tamana, Colombia

Notes of cherry and orange, with nougat undertones.

Origin: El Vegon, Huila, Colombia
Varietal: Caturra, Colombia, Castillo
Process: Washed

Elias Roa and his family acquired Finca Tamana in 2011 after the farm was abandoned for a while. The farm is a 57-hectare coffee plantation located in the mountains between El Pital and La Plata in Huila, Colombia. 

Cherry picking and sorting are done by hand in this farm, supervised by Elias himself, to ensure only ripe cherries are processed together. After being sorted, the cherries are stored in the hopper in open air overnight, before being de-pulped in the morning. After de-pulping, the coffee beans and mucilage is fermented for 24 hours in stainless steel tanks. The coffee is then washed in clean water by using an eco-mill, which is a mechanical mucilage remover. After washing, the coffee is soaked in clean water for 25 hours, while the floaters (beans with low density) are removed during this process. The beans are then dried for 20 to 30 days in parabolic dryers and drying beds covered with shade nets.

In the cups, this coffee tastes like cherry and orange, with nougat undertones.

We roast every Wednesday and ship every Thursday.