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Finca Tamana Papayo Espresso

Name: Finca Tamana Papayo Espresso
SKU: finca-tamana-papayo-espresso-250g-rt
Availability: InStock

kr230.00

Papayo from Finca Tamana has a herbal and fruity flavours similar to a Pacamara.

Additional information

Cultivar	Papayo
Flavour Notes	Herbal, tropical fruit & red berries
Producer	Elias Roa & Bellanid Sanchez
Country	Colombia
Region	El Pital, Huila
Process	Washed
Harvest	May 2024
Roast Profile	Espresso Roast
Contents	Whole Coffee Beans
Bag Size	250g

Tim's Notes

Elias got these «Papayo» seeds from his neighbour in Acevedo and planted the seeds at Finca Tamana some years ago. I have been tasting this coffee for several years now and it has gradually improved in quality. This year it finally delivered a more distinct cup and the volumes were big enough to separate it from other lots.

I personally believe this is a Pacamara coffee, as the flavour profile reminds me of Pacamara and the beans are slightly larger than the other coffees from this farm. I fnd it to have a herbal and a topical fruit like cup which is quite intense.

Cultivar

Papayo is a Colombian cultivar discovered in Huila but we don’t really know where it occurred first. It looks ant tastes similar to a Pacamara from Central-America.

Process

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 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.

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.

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 Tamana

We started working with Elias Roa in 2012 and since then we have been working hard, every harvest, to improve the infrastructure at the farm as well as farming and processing practices. 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.

Learn More About Finca Tamana

Transparency

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.

Learn More About Transparency