FINCA TAMANA fromColombia, roasted by the Norwegian roastery Tim Wendelboe, is a coffee that surprises you from the very first sip. As its aroma begins to unfold in the cup, you’ll notice the juiciness of tropical fruit, notes of red berries, and a subtle herbal undertone that lends the entire flavor an unexpected depth. This washed Papayo from the Huila region comes across as incredibly clean and lively at the same time, as if every flavor had its precise place. In a filter brew, it offers a light to velvety body, pronounced fruity sweetness, and a sparkling acidity reminiscent of fresh exotic fruit. The aftertaste reveals notes of ripe raspberries, tropical juice, and a slightly herbal finish that beautifully prolongs the cup. Tim Wendelboe is among the most respected names in specialty coffee, and this coffee clearly demonstrates why his offerings hold cult status among lovers of clean and precise pour-over brews.
Behind this lot are Elias Roa and Bellanid Sanchez from the Finca Tamana farm in the El Pital region of Huila, Colombia. The 57-hectare farm lies high in the mountains between the towns of El Pital and La Plata, and Elias purchased it in 2011 at a time when it had been abandoned for a long period. Instead of seeking quick profits, however, he bet on long-term quality and the gradual development of the farm, which is incredibly evident in the resulting cup today. The partnership with Tim Wendelboe developed gradually over many years and through joint experiments, thanks to which the quality of coffee from Finca Tamana has been elevated to a completely different level. The Papayo variety, moreover, remains something of a mystery. It was named for the elongated shape of its cherries, which resemble papayas, but its genetic origin has not yet been precisely confirmed. It is precisely this rare variety that today attracts the attention of lovers of exceptional micro-lots, as it combines intense fruitiness, high sweetness, and an exceptionally elegant profile.
The washed processing here is carried out with an extreme emphasis on purity and flavor stability. Hand-picked cherries are first carefully sorted, then left to rest overnight, and the next day the pulp is removed. This is followed by a 24-hour fermentation in stainless steel tanks, during which the process is monitored to ensure that fermentation enhances sweetness and complexity without ever overshadowing the coffee’s inherent character. The beans are then washed using an eco-friendly eco mill system, which dramatically reduces water consumption, followed by a soaking phase in clean water. Drying takes place very slowly, up to 30 days under shade nets, allowing the coffee to retain its juiciness, clean fruitiness, and silky texture. The result is an exceptionally precise cup with clearly defined notes, a long finish, and a fascinating balance between sweetness, acidity, and a subtle herbal undertone.
- Producers: Elias Roa and Bellanid Sanchez
- Harvest: July 2025