Floral, sweet, and juicy. Finca Tamana Red & Pink Bourbon from Norwegian roaster Tim Wendelboe is a coffee that captivates from the very first sip. You can taste distinct notes of red fruit, subtle wine-like acidity, and an elegant floral aroma that unfolds beautifully in the cup. The Pink Bourbon variety adds floral delicacy, while Red Bourbon brings fullness, sweetness, and fruity depth. This combination creates a layered and exceptionally clean flavor profile, ideal for coffee lovers looking for a balance between complexity and lightness.
The Finca Tamana farm is located in the El Pital region of Huila, Colombia, at an altitude of around 1,700 meters above sea level. Elias Roa and his wife Bellanid Sanchez have been building the farm since 2012 with an emphasis on sustainability, care, and long-term improvement. They planted the Red Bourbon variety here in 2015 together with Norwegian roaster Tima Wendelboe, while the Pink Bourbon, which has its genetic origins in Ethiopia, was obtained from a local neighbor. Although the two varieties differ in the color of their ripe cherries and flavor profile, they work great together and are among the best lots from Tamana.
Processing is carried out using the fully washed method. The coffee cherries are carefully hand-picked under Elias' supervision and then thoroughly sorted to ensure that only the ripest ones are processed. After resting overnight in cherry husks, the coffee is pulped, fermented for 24 hours in stainless steel tanks, and washed in an eco-friendly wet mill, which significantly reduces water consumption. The coffee is then slowly dried for 20 to 30 days on drying beds under shade nets. The entire process is designed to preserve the purity, sweetness, and juiciness of the final cup.