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Finca Tamana 163,-

Tim's Notes

Elias has planted most of his farm with the Variedad Colombia cultivar. The reason for this is that it is resistent to leaf rust. Among the traditional Caturra which regularly gets attacked by leaf rust and the new Castillo hybrid which is a further development of the Variedad Colombia, The Colombia variety has consistently been tasting sweeter than the Caturra and fruitier than the Castillo. Since I started working with Elias in 2012 it has been our goal to raise the average quality of this variety and slowly we have been able to raise the score from an average 83 points in 2012 to an average of 86 points last year. This lot is from the July / August harvest 2018. The harvest was later than normal due to cooler weather and more clouds during the ripening phase of the cherries. This meant the cherries got a little more time on the trees and we think that this is the reason why this coffee is tasting sweeter and has more flavour concentration than ever before. I know I always say that the latest harvest is the best one so far, but because we have been working systematically with improving everything from, fertilisers, weed control picking, processing, drying, storage and milling I can honestly say that it has ben a gradual improvement year after year. I really hope you enjoy the sweet coffee from the last harvest.



Flavour notes

Brown sugar, stone fruit & herbal.


Elias Roa


July - August 2018


El Pital, Huila, Colombia

Roast profile

Light roast

Growing conditions

1650 - 1750 masl. In full sun.


Variedad Colombia


The coffee is selectively hand picked by hired pickers under supervision of Elias. Cherries are hand sorted before they are processed to make sure only ripe cherries are processed together. After depulping the parchment coffee is rinsed in clean water. Then the water is drained and the parchment is fermented for 14 to 16 hours. After fermentation the coffee is washed in clean water that is changed 4 times. All floaters are removed during the washing. The Parchment is soaked for 24 hours in clean water before it is dried in parabolic dryers under shade from 25 - 35 days.


More info

We started working with Elias early 2012 and did our first harvest together in May – July 2012. Since then we have been working hard, every harvest, in order to improve the infrastructure at the farm and of course improving the farming and processing practices. For each harvest the coffee quality has improved and become more consistent giving a very clean and sweet taste in the cup. This is our biggest project with a single farmer so far and if you want to learn more, we have published a book about all the changes and progress we have made with Elias and his farm. Here is a short summary of the things we have changed on the farm so far: 1. Improved the picking and implemented sorting of all cof- fee cherries before it is delivered and processed. The pickers are paid a lot more in order to do a more selective picking. We have also built sorting tables so that the pickers don’t have to sit on the ground while sorting the cherries before they are delivered for processing. 2. Improved and cleaned up the wet process in order to make sure the product is clean. 3. Improved the drying process by drying the coffee in shade for 30 - 40 days instead of the normal 6 days. This helps keep the coffee fresh for a lot longer. 4. Improved logistics and storage by storing the coffee in cooler climates. 5. Improved the milling of the coffee. We are now separating the different screen sizes within a lot in order to make a more uniform roast of the coffee. 6. Separated all daily pickings and varieties. A daily picking is now only of one variety and is processed, dried and kept separate in storage. We cup through all daily pickings and build lots based on cupping score, harvest date and cultivar.