Already a registered customer? Welcome back!
Please enter your login details.

If you are a new customer, please create an account,
or check out as a guest.

YOUR ORDER

Your shopping cart is empty.

Product

Quantity

Price

Finca Tamana 163,-

Tim's Notes

Elias still has some Caturra planted at Finca Tamana. Caturra is the traditional variety that used to be grown by almost every farmer in Colombia until the country started getting severe attacks by the pathogenic fungus leaf rust that basically eats away the coffee tree’s leaves. This lead to most farmers re-planting with resistant varieties like the Variedad Colombia and Castillo, which in my opinion still taste really good, but different from the Caturra. Elias also had severe leaf rust attacks on his Caturra over the last few years and the trees have finally recovered from several years of misery. Last year we finally had great tasting Caturras again on the farm and although we are helping Elias re-plant with other rare and interesting varieties, we have decided to keep some Caturra in order to preserve what used to be. This coffee is quite subtle with fruity berry and stone fruit notes and loads of sweetness like you find in brown sugar and molasses or the Colombian «panela» which basically is reduced, solidified and sometimes caramelised sugar cane juice.

Weight

250g

Flavour notes

Brown sugar, stone fruit & herbal.

Producer

Elias Roa

Harvest

July - August 2018

Origin

El Pital, Huila, Colombia

Roast profile

Light roast

Growing conditions

1650 - 1750 masl. In full sun.

Cultivar

Caturra

Process

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.

Origin

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.

Video

Gallery