This is the coffee from the farm Finca Tamana that Tim has been working with closely in order to improve the picking and processing. We started working with Elias early 2012 and did our first harvest together in May – July 2012. The farm is 63 hectares but only 23 hectares are planted with coffee so far. It is located in the mountains near El Pital in Huila where the climate is constantly changing with scattered showers almost every day. The area in general produces a lot of coffees with bright citric acidity, a lot of berry notes and juicy mouthfeel. However, it is hard to get big volumes of high quality from this area as most farms are 2 hectares or less of size and the farmers are not being thorough enough with the picking and processing. That is why we decided early on to work with Elias when he told us he had purchased a farm with 63 hectares.
Although we have only been working with Elias for less than a year, we have already made a lot of progress in improving the quality of the coffee. Here are some of the most important changes we have made:
1. Improved the picking and implemented sorting of all coffee cherries before it is delivered and processed. The pickers are paid a lot more to do a more selective picking.
2. Improved and cleaned the fermentation and washing process to make sure the product is super clean.
3. Improved the drying process by drying the coffee in shade for 30 – 50 days instead of the normal 6 days. This helps keep the coffee fresh for a lot longer.
4. Improved logistics and storage by storing the coffee in cooler climates and milling at a smaller mill.
5. Separated all daily pickings and varieties. A daily picking is now only of one variety and is processed, dried and kept separate in storage. We cup through all daily pickings and build lots based on cupping score, harvest date and variety.
We will be working on improving the coffee even more from this farm as well as making the farm more sustainable and self-sufficient. The November harvest has already been finished so there is more coffee coming to Norway in 2013.
We have two lots from Finca Tamana this year, #4 and #5, that are the result of 5 daily pickings from June 2012
Tim has written a lot about Finca Tamana and the work we have done with Elias at Timwendelboe.no.
Farm: Finca Tamana
Wet mill: Micro mill
Region/Area/Village: Huila, El Socorro, Pital
Altitude: 1650 to 1750 masl
Producer: Elias Roa
Varietals: Caturra and Colombia
Grade: Screen 15 up, zero defects.
Production: Pulped and demucilaged with traditional de-pulper and fermentation.
Process: The cherries are selectively hand-picked by hired pickers under supervision by Elias.
Cherries are hand sorted before they are processed in order to make sure only the ripe cherries are processed together. After de-pulping the parchment coffee is dry-fermented for about 2 hours before it is rinsed in clean water. Then the water is drained from the fermentation tank and the parchment is left to dry-ferment for another 12 to 14 hours. After fermentation the coffee is washed in clean water that is changed 4 times. All floaters are removed manually during the washing. The parchment is soaked for 24 hours in clean water before it is dried in parabolic dryers under shade for about 28 to 30 days. The green coffee is packed and shipped in Grain-pro bags.
Soil: Sandy clay loams, porous soil
Notes: This lot is made of 5 daily pickings harvested in June 2102