Nestled between the Central and Eastern ranges of the Andes, Finca Tamana is set in the stunning landscape of southwestern Colombia. The farm is owned by Elías Roa, a legendary producer in the Acevedo and Pital regions of Huila Colombia.

This coffee was processed using a dry fermentation for 14-16 hours, followed by several washes with fresh water. The coffee is then transferred to raised beds for slow, meticulous drying. 

The beans are then transported to Descafecol in nearby Manizales to be decaffeinated using the EA Sugarcane Process. 

TASTES LIKE: Pears, brown sugar and golden sultanas

ORIGIN: Pital, Huila, Colombia

FARM: Finca Tamana

PRODUCER: Elias Roa Parras 

ELEVATION: 1,650m above sea level

VARIETY: Caturron

PROCESS: Washed

FERMENTATION: 14-16 hour dry fermentation

DECAFFEINATION: EA sugarcane process 

FILTER BREWING RECIPE

Coffee per person: 15g

Grind: coarse (slightly coarser than regular filter coffee)

Water per serve: 225g (1:15 ratio)

Water temperature: 90 celsius 

Total brew time: 2:30-2:50 minutes

Start by "blooming" the coffee with enough water (50g approx) to wet the entire coffee bed, pouring in a circular motion. After 30 seconds, pour half the remaining water with the same circular motion. Once the previous pour has almost drained add the remaining water to a total of 225g. All the water should have drained in less than 3 minutes.

STORAGE: Stored correctly, beans will stay fresh for 7 weeks. Ground coffee up to 2 weeks.