At Finca Tamana in Huila, Colombia, Elias Roa and Bellanid Sanchez work with Castillo exactly the way we like it: no shortcuts, no anonymous “hardy cultivars,” but carefully cultivated coffee with a clear origin and a distinct character. Tim Wendelboe has been collaborating with this farm for a long time, and it is precisely thanks to this continuity that coffee from Tamana boasts consistent quality, clarity, and elegance.
This espresso is based on the Castillo Tambo variety, which was developed, among other reasons, for its higher resistance to coffee leaf rust. In general, Castillo is often seen as a pragmatic choice, but here it takes on a much more interesting character. Selective harvesting, washed processing, and slow drying help keep the profile clean, sweet, and precise.
In the cup , expect a Colombian espresso with a firm, sweet structure, red fruit notes, a subtle herbal undertone, and a cocoa-dark chocolate finish. It’s not a heavy, dark, or overly fermented espresso. Rather, it’s a coffee for those seeking transparent origin, high drinkability, and plenty of detail in every shot.
Finca Tamana Castillo Espresso is a great example of how Castillo doesn’t have to be just a safe agronomic choice. In the hands of experienced producers and with Tim Wendelboe’s sensitive roasting, it showcases the clean, sweet, and elegant character of modern Colombian coffee.