Finca El Suelo Field Blend

Finca El Suelo Field Blend

Our 5th 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.

100g whole coffee beans

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About this coffee

Cultivar: Comun, Ethiopian Landrace, Columnaris, Semperflorens, Wush Wush, Sudan Rumé

Flavour notes: Herbal, floral, red berries & stone fruit

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

More about the 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.

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 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 last year we 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 we decided to make a field blend from this lot, which practically means we pick cherries from all the different cultivars and mix them together before processing.

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 herbal flavours while other brews have tasted more of florals and stone fruits or even red berries and rhubarb.

During the main harvest from May throughout August in 2025 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 24 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.

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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