| Cultivar | Columnaris, Común, Ethiopian, Semperflorens, Sudan Rumé, Wush Wush |
|---|---|
| Flavour Notes | Herbal, floral, chocolate, spicy & stone fruit |
| Producer | Tim Wendelboe |
| Country | Colombia |
| Region | El Pital, Huila |
| Process | Washed |
| Harvest | May – August 2024 |
| Roast Profile | Light Roast |
| Contents | Whole Coffee Beans |
| Bag Size | 100g |
Finca el Suelo – Cultivar Blend – 100g bag
kr425.00
Our fourth harvest from Finca el Suelo. This particular coffee is a field blend from our cultivar garden where we currently have 12 different cultivars that are producing coffee. Due to limited availability we only allow for one bag per customer. We will take pre-orders of this coffee which means if you order other coffees in the same order they will all be shipped together on the 29th or 30th of April 2025.
Availability: In stock
Additional information
Tim's Notes
This particular coffee is a field blend from our cultivar garden / museum where we currently have a few trees of 12 different cultivars that are producing coffee.
For several years we have been harvesting, processing and storing each cultivar individually in order to identify which ones taste the best and produce well. This is of course ongoing work on the farm and the goal is to identify cultivars that are well adapted to our environment and that we want to plant more of. So far the work has been very insightful and this year I took a decision to plant more of the two different Sudan Rumé cultivars from our museum as they are consistently producing well and have a very good flavour profile in the cup.
Because we only have a few trees of each cultivar I decided to make a field blend of the better tasting ones in order to see if we could make a delicious coffee. Although the flavour profile is very different from our Ethiopian Landrace lot, this coffee has  a fun and interesting flavour profile with a lot of cup variations. Sometimes I taste chocolaty and herbal flavours while other brews have tasted more of florals and stone fruits or even like baking spice.
During the main harvest from May throughout August in 2024 we harvested several small lots from these trees. Each lot was stored in separate air tight bags and thoroughly evaluated and tasted after the harvest. All the best lots were then mixed together and became one lot of 14 kilos of green coffee. The rejected lots with inferior quality was not exported.
We will be roasting this coffee as one batch on our Loring roaster based on our recipe from last year, but will try to tweak the roast profile to make sure it is tasting as clean and vibrant as possible.
For several years we have been harvesting, processing and storing each cultivar individually in order to identify which ones taste the best and produce well. This is of course ongoing work on the farm and the goal is to identify cultivars that are well adapted to our environment and that we want to plant more of. So far the work has been very insightful and this year I took a decision to plant more of the two different Sudan Rumé cultivars from our museum as they are consistently producing well and have a very good flavour profile in the cup.
Because we only have a few trees of each cultivar I decided to make a field blend of the better tasting ones in order to see if we could make a delicious coffee. Although the flavour profile is very different from our Ethiopian Landrace lot, this coffee has  a fun and interesting flavour profile with a lot of cup variations. Sometimes I taste chocolaty and herbal flavours while other brews have tasted more of florals and stone fruits or even like baking spice.
During the main harvest from May throughout August in 2024 we harvested several small lots from these trees. Each lot was stored in separate air tight bags and thoroughly evaluated and tasted after the harvest. All the best lots were then mixed together and became one lot of 14 kilos of green coffee. The rejected lots with inferior quality was not exported.
We will be roasting this coffee as one batch on our Loring roaster based on our recipe from last year, but will try to tweak the roast profile to make sure it is tasting as clean and vibrant as possible.
Cultivar
This particular coffee is a field blend from our cultivar garden where we currently have a few trees of 12 different cultivars that are producing coffee.
The majority of the cultivars are different Ethiopian landrace cultivars but we do not have any names for them. We also have Semperflorens - a cultivar with Bourbon genetics, Común - an old local Colombian cultivar, Wush Wush, Columnaris and two different cultivars of Sudan Rumé.
Process
Picking and sorting
- The coffee from Finca el Suelo was selectively hand picked by Elias Roa and a small team of selected workers from his farm. The cherries were hand-sorted before they got processed to make sure only ripe cherries were processed together.
- The coffees were de-pulped by using a hand crank de-pulper. After de-pulping, the parchment coffee with the mucilage on was fermented for 14-16 hours over night in clean plastic buckets. The fermentation was stopped when the mucilage was easy to clean off and before the coffee flavour got influenced by negative fermentation flavours. The coffee was then washed in clean water. After washing the coffees were soaked for 24 hours in clean water and all floaters (beans with low density) were removed during the washing and soaking process.
- After the soaking stage the clean parchment coffee was dried on drying beds covered with shade nets to prevent the beans from over heating. The coffees were raked throughout the day to ensure even drying. Drying took from 20 to 25 days until the moisture content was below 11%.
- Each individual picking was stored in grain pro bags after drying.
- Each lot was quality controlled and the low quality coffee was removed before the best lots were mixed together before milling.
- After milling the coffee was vacuum packed and shipped to Norway where the coffee was stored in climate controlled conditions.
Shipping
For our Norwegian customers, we offer three shipping options:
- Pakke i Postkassen - With Pakke i Postkassen, tracking is provided, and delivery is estimated within 2-3 business days.
- Pakke til hentested - The parcel can be collected from a Post in Store, Post Office, parcel locker, or parcel box. This option includes tracking, with delivery expected within 1-5 business days.
- Norwegian Post, No Tracking (Brevpost) - This option does not offer tracking. Delivery is estimated within 2-5 business days.
How To Brew
Filter
We strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used.
Espresso
We strongly recommend using VST filter baskets. Both the 18g, 20g and the 22g basket is great for our coffee. The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to each other which makes it easy to be more consistent when brewing on several groups at the same time. You can buy the filters on our webshop, just make sure they fit your machine (ours fits all La Marzocco machines and machines with 58mm filter baskets). With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly-ground coffee, 25-35s brewing time, 35-38g of final brew liquid in the cup, 93°C-94°C brew water temperature.
We strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used.
Espresso
We strongly recommend using VST filter baskets. Both the 18g, 20g and the 22g basket is great for our coffee. The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to each other which makes it easy to be more consistent when brewing on several groups at the same time. You can buy the filters on our webshop, just make sure they fit your machine (ours fits all La Marzocco machines and machines with 58mm filter baskets). With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly-ground coffee, 25-35s brewing time, 35-38g of final brew liquid in the cup, 93°C-94°C brew water temperature.
Finca el Suelo
Owned and run by Tim Wendelboe, Finca el Suelo is a 7 hectare farm located in El Vegon, in the municipality of El Pital in Huila, Colombia. It lies on an altitude of 1650 – 1700 MASL next to Finca Tamana.
This is the first time we have farmed coffee, so we consider this a learning project. We work only with nature, focusing on bringing our soil back to life by making our own compost as the main inoculant for increasing beneficial soil microbe populations.
We believe that healthy soils will give us healthy trees and better coffees.
Our goal is to figure out how to raise coffee quality and increase production with regenerative biological farming practices, and hopefully inspire other farmers to do the same.
But we have to succeed first.
Learn More About Finca el Suelo
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