Finca Tamana Variedad Colombia

Finca Tamana Variedad Colombia

A comforting and sweet coffee with flavours of caramel, chocolate and red fruits.

250g whole coffee beans

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About this coffee

Cultivar: Variedad Colombia

Flavour notes: Caramel, chocolate & red fruits

Producer: Elias Roa & Bellanid Sanchez
Country: Colombia
Region: El Pital, Huila
Process: Washed
Harvest date: May - June 2025

More about the cultivar

Traditionally Colombian farmers produced Caturra, Bourbon and sometimes Typica cultivars. Unfortunately all of these are highly susceptible to leaf rust which 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.

How the coffee was produced

Picking and sorting

  • 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.

Depupling, fermenting & washing

  • 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.

Drying

  • 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.

Shipping

For our Norwegian customers, we offer two shipping options:

  1. Pakke i Postkassen - With Pakke i Postkassen, tracking is provided, and delivery is estimated within 2-3 business days.
  2. 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.

For all international orders, we ship via DHL - Worldwide Express. This shipping method includes tracking, and all customs duties and taxes are covered in the shipping price, ensuring there are no unexpected charges for your order or its importation into the final destination. The estimated delivery time with DHL is 1-5 business days. For more information about shipping, please visit our FAQ page here. If you have further questions, please contact us here.

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.

Tim's notes

When Elias and his wife Bellanid 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 because of that it has consistently been tasting better compared to the Caturra over the years.

Many buyers are sceptical to the Variedad Colombia cultivar as it tends to be more herbal in the aftertaste than the traditional Caturra. Apart from that, they do taste very similar. (After all, Caturra was used in order to develop the Variedad Colombia hybrid by cross pollinating Caturra with the Timor Hybrid.) However, we have found that when the coffee cherries are picked super ripe at a purple colour, the herbal flavours tend to be more in the background and you'll get more fruity characteristics in the cup. The meticulous picking and sorting protocols at Finca Tamana makes this coffee super sweet with subtle ripe red fruit flavours. The coffee has a recognisable clean and smooth cup profile that is a result of the thorough processing and drying techniques we have developed together with Elias and Bellanid over the years.

In order to make sure we get the very best coffees from Tamana each year, I taste through all the individual pickings of each cultivar and select the very best ones. Since they produce many small batches of Variedad Colombia, it means that I normally select between 10-15 pickings that gets blended in to 2-3 different lots depending on picking dates, moisture content, quality and cup profile. It has taken a lot of years and work to gradually raise the quality of these coffees, but I believe we have managed to take their "regular" coffee to a new level that is consistently sweet and clean and has a characteristic flavour profile that reflects the cultivar and region this coffee is from.

Colombia

Finca Tamana

Finca Tamana is a 57 hectare coffee plantation located in the mountains between El Pital and La Plata in Huila Colombia. It was acquired by Elias Roa in 2011 after being abandoned for a while and today the farm is managed by Elias and his family.

Read more about the farm

Tim’s Choice – Coffee Subscription

With this coffee subscription, every month Tim will pick out his favourite coffees from our roastery in order to make sure that you receive something new and exciting every time. Freshly roasted coffee is sent out the first Wednesday of the month to all subscribers around the world.

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