Finca Tamana 163,-
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.
Brown sugar, stone fruit & herbal.
July - August 2018
El Pital, Huila, Colombia
1650 - 1750 masl. In full sun.
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.