The majority of Finca Tamana is planted with Variedad Colombia and a little bit of Caturra so you might say it is the benchmark coffee from this farm. Both cultivars taste very similar here with pronounced sweet caramel and panela flavours with subtle fruity and herbal notes. Expect a caramel like (or panela if you are Colombian) sweetness with a clean and smooth mouthfeel and subtle fruity flavours.
|Dimensions||15 × 7.5 × 23 cm|
El Pital, Huila
Whole Coffee Beans
When Elias Roa bought Finca Tamana in 2011 most of the farm was planted with the two cultivars Caturra and Variedad Colombia. Since then the Caturra trees have been attacked by leaf rust almost every year and the quality and production has therefore been a bit up and down. The variedad Colombia is resistant to leaf rust and has consistently been tasting better compared to the Caturra over the years. That is why we have recommended Elias to replant most of his Caturra trees with either resistant hybrid cultivars or better tasting traditional cultivars like Bourbon and SL28.
There are still some Caturra left on the farm and probably always will be, but since the production is very small and the flavour is very similar to the Variedad Colombia we are normally blending the two based on harvest date and quality. In general the lots we buy from Tamana are mixed like this because separating them in to daily pickings is normally not practical in terms of milling, packing, etc. I still feel that we are able to preserve the uniqueness in these coffees and this lot is an excellent example of the «standard» quality from Tamana.
2021 was another great year for quality with good growing conditions that resulted in an overall high quality of the coffees from Tamana.
In addition to good growing conditions Elias changed the process slightly based on experiments we have done together with Diego Campos.
He is now “fermenting” his coffees in cherry for 16-20 hours prior to de-pulping the coffee. After de-pulping, the coffee continues to ferment in stainless steel tanks for another 24 hours before the parchment is washed by using a mechanical mucilage remover. Still the coffees are soaked in clean water over night before they get dried under shade. This slight tweak in process has brought out a bit more fruity flavours in the coffee.
A fun fact is that during the whole 2021 harvest, all the coffees were carefully processed by Elias’ son in law, my good friend and also the 2021 world barista champion, Mr. Diego Campos. Diego worked closely with Elias during the whole harvest and as you might expect, he has an extreme attention to details. I think it really showed in the quality and consistency of all the lots we cupped and bought in 2021.
Caturra is a natural dwarf mutation of the Bourbon cultivar. It was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918. It was until recently the most commonly grown coffee in Colombia due to its good yield potential, quality and ability to be grown in intensive systems with little to no shade.
Unfortunately it is highly susceptible to leaf rust and that is the reason why Cenicafe (the Colombian coffee research institute) started developing a resistant hybrid cultivar back in the late 1960’s that became Variedad Colombia. Variedad Colombia was released in the 1980’s and is a crossing between Caturra and the Timor Hybrid ( A natural crossing between C. Canephora (Robusta) and C. Arabica.)
Variedad Colombia is a multiline selection that has rust resistant genes from the Timor Hybrid with good yield potential and with similar cup quality as Caturra. Today Caturra, Variedad Colombia and Castillo (the later development of Variedad Colombia) are the most commonly grown cultivars in 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.
The coffee cherries are stored in the cherry hopper in open air over night before the coffee is de-pulped in the morning. After de-pulping, the parchment coffee with the mucilage on is fermented for 24 hours in clean stainless steel tanks. The fermentation is stopped when the mucilage is easy to clean off and before the coffee flavour is influenced by negative fermentation flavours. The coffee is then washed in clean water by using an eco-mill which is a mechanical mucilage remover. The eco-mill reduces water waste from the average 50-100 litres of water per kilo of coffee with traditional washing methods to only 0,5 – 1 litre per kilo. After washing the coffees are soaked for 24 hours in clean water in tiled cement tanks. All ﬂoaters (beans with low density) are removed during the washing and soaking process.
After the soaking stage the clean parchment coffee is dried in parabolic dryers and drying beds covered with shade nets to prevent the beans from over heating. The coffees are raked throughout the day to ensure even drying. Drying normally takes from 20 to 30 days and once the moisture content is below 11% it gets packed and stored in air tight grain pro bags. All our coffees from Finca Tamana are vacuum packed before it is shipped to Norway.
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.
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.
I first met Elias back in 2007 when I was traveling around Colombia with my friend and coffee exporter mr. Alejandro Renjifo. The aim of the trip was to find delicious coffees and potential farmers that I could work with to make sure we got a steady supply of tasty coffees from Colombia. While passing through the state of Huila I visited a small group of farmers in Acevedo that was lead by Elias. I remember we drank hot chocolate (!) and ate bread and cheese at his house and Elias gave me an impression of being a passionate and hard working farmer. Later that year I received a few samples from him but unfortunately his coffee was not meeting my quality requirements so nothing really came out of it.
We did meet a few times more on my later visits to Colombia but it was not until 2011 that we started discussing working together. There were a couple of reasons that triggered my interest in cooperating with Elias. He had show interest in meeting me every time I went to Colombia and he had also bought Finca Tamana which happened to be situated next to a farm that I had been purchasing small quantities of coffee from in the past. It meant that I knew there was potential for growing good coffee in the area and since Finca Tamana was much bigger than the average 2 hectare coffee farm in Colombia I knew that there was potential for producing enough quality coffee for our demand.
We buy coffee directly from Elias Roa, the farmer. Fairfield Trading, the exporter, provides milling and logistical service and the coffee is imported by ourselves directly to Norway.
We have been buying coffee from Elias every year since 2012 and we will continue to do so in future years.
Browse our brewing guides to learn how to make great tasting coffee at home. No matter if you’re making french press, filter coffee, iced coffee or espresso – we’ll help you get the most out of your coffee.