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Finca Tamana - SL28 239,-

Tim's Notes

I planted these SL28 seeds with Elias in 2013 and the trees were planted in the field in early 2014. Since then we have been waiting to get this coffee in our shop. In 2017 we got 24 kilos , last year 160 kilos and this year we managed to get 450 kilos from the half hectare we planted with this variety at Tamana. The SL28 at Finca Tamana has some of the classic SL28 flavours but tastes very different from the Kenyan SL28 coffees. It has a bigger body, lower acidity and an interesting spicy and sweet note that makes it really different from the brighter and more intense Kenyan grown SL28.



Flavour notes

Floral & red berries.


Elias Roa


July - August 2018


El Pital, Huila, Colombia

Roast profile

Light roast

Growing conditions

1650 - 1700 masl




This coffee was selectively hand picked by Elias and his wife Bellanid. After picking, the cherries were hand sorted before they were de-pulped with a manual de-pulping machine. After depulping the parchment coffee was rinsed in clean water before it was fermented for 14 to 16 hours in plastic buckets. After fermentation the coffee was washed in clean water until the coffee was completely clean. All floaters were removed during the washing process. The parchment was then soaked for 24 hours in clean water before it got dried on raised beds under shade for 25 - 30 days. The lot consists of coffee from 4 individual harvest days in the period between July and August 2018.


More info

SL28 is a common cultivar grown in Kenya and sometimes in El Salvador, but not commonly grown in Colombia. It is famous for having a distinct fruity and black currant flavour and although this coffee is not as intense as the SL28 you will find in Kenya (possibly because has adapted to the local growing conditons in a different way) it still has a delicate fruity character with subtle floral notes. Below is some more info on how we have been working with Elias and Finca Tamana. 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.