Flavour notes: Winey, black tea & floral

This is the second harvest we have of the red and pink Bourbon cultivars from Finca Tamana. I managed to get some seeds from a really nice red Bourbon in 2014 that I gave to Elias. We planted these seeds together in June 2014 and the trees were planted in a small hill at Finca Tamana in August 2015. At the same time Elias had gotten a handful of seeds from a neighbour of some pink Bourbon. The difference is the red and pink colour of the coffee cherries when they are ripe but they also taste slightly different in the cup where the pink one is slightly more floral and the red one is slightly more fruity. I am very happy that so far it is one of the best coffees we have tasted from Tamana. That is why Elias is currently working hard to plant more seeds of these tasty Bourbon trees so he can increase the production of this coffee. A really fruity coffee with delicate floral aromas. We sent this coffee out to our subscribers a couple of months ago, but had a 30kg batch left that we are now selling in our webshop and store. This coffee was harvested during the peak of the 2019 main harvest  between June and July and is tasting super sweet and fresh. The reason why Elias’ coffees are maintaining their freshness for a long time is due to the quality protocol we have developed together with him. The coffees are dried slowly for 20-30 days under shade. This prevents the cell structure in the beans from breaking which helps preserve the fatty acids within the bean for a longer time and prevents the coffee from oxidising which would give a woody taste. The coffees are stored on the farm in tempered conditions in air tight bags before it is sent to the mill for export preparation. After milling, the coffees are vacuum packed and stored in Norway also in cool conditions. All these steps really help preserve the coffee and prolongs it’s shelf life.  

Finca Tamana Bourbon

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Finca Tamana Bourbon

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Finca Tamana Bourbon

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