Finca El Suelo Ethiopian Landrace

Finca El Suelo Ethiopian Landrace

Our 5th harvest from Finca el Suelo. This particular coffee is from Ethiopian landrace trees. Expect flavours of flowers, citrus & baking spice.

100g whole coffee beans

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About this coffee

Cultivar: Ethiopian Landrace

Flavour notes: Floral, citrus & baking spice

Producer: Tim Wendelboe
Country: Colombia
Region: El Vegon, El Pital, Huila
Process: Washed
Harvest date: May - August 2025

More about the cultivar

The coffee from Finca el Suelo is an Ethiopian landrace cultivar that was given to me by my friend Gilberto Baraona at the Los Pirineos Farm in El Salvador. I am not sure exactly what the cultivar is, as it came from Gilberto's cultivar garden.

We sent beans from these trees to Dr. Christophe Montagnon at RD2 Vision for a DNA analysis. His analysis indicates the following:

This sample is genetically very diverse. There are alleles specific of Ethiopian Landraces in general, but also from the “Typica/Bourbon” mother population.
This means that some varieties such as Typica, Bourbon or SL-28 for instance might be part of the
mix.

How the coffee was produced

Picking and sorting

  • The coffee from Finca el Suelo was selectively hand picked by Yurany Roa Sanchez and a small team of selected workers from her father’s farm,  Finca Tamana. The cherries were hand-sorted before they got processed to make sure only ripe cherries were processed together.

De-pupling, fermenting & washing

  • 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.

Drying

  • 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%.

Lot selection, packaging and storage

  • 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 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

This coffee comes from our Ethiopian landrace cultivars that I planted in March 2019 after getting seeds from my friend Gilberto Baraona's cultivar garden on his farm Los Pirineos in El Salvador. We harvested around 55+ kilos of this coffee during the main harvest from May to August 2024 but after tasting each individual picking and sorting, we ended up with only 48 kilos of green coffee of good quality.


This is the 5th harvest from these Ethiopian coffee trees from our farm, but since we only have 110 trees that are in production the volumes are quite small.

That also means that every picking yields small quantities and we therefore process the coffee with a manual de-pulping machine and ferment and wash the coffee by hand in small buckets.  

Since we are able to pay more attention to detail in the process,  we are able to get a really clean and well sorted coffee which is reflected in the taste with a good amount of sweetness and a clean and elegant cup.


During the main harvest from May throughout August in 2024 we harvested many 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 48kilos of green coffee.
The rejected lots with inferior quality was not exported.

Although this coffee is more subtle than a washed Ethiopian coffee, you can still expect flavours that are typical for Ethiopian coffees with notes of citrus, honey,  coffee flowers, stone fruit and baking spice.

Colombia

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 is situated on an altitude of 1650 – 1700 masl. next to Finca Tamana.

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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