Tim Wendelboe - Finca Tamana - Bourbon, Pink Bourbon - Washed - Colombia 250g

Roasted 6/25

A sweet and winey coffee with notes of flowers and red fruits.

• Cultivar: Bourbon, Pink Bourbon (Ethiopian)
• Process: Washed
• Country: Colombia
• Region: El Pital, Huila
• Producer: Elias Roa & Bellanid Sanchez
• Harvest: May - June 2025
• Tasting Notes: Winey, red fruits & floral

About the Cultivar
Bourbon is one of the most genetically important C. arabica cultivars in the world as many newer cultivars like Caturra, Mundo Novo, Villa Sarchi and Pacas descend from Bourbon. It was introduced from Reunion Island (former Bourbon Island) to Brazil around 1860 and quickly spread all over Central- and South-America. Bourbon is a tall plant with low yields but has potential to produce very high quality coffee. Unfortunately it is susceptible to leaf rust which is part of the reason why most Bourbon trees in Colombia and other countries have been replaced with the Bourbon dwarf mutation Caturra and later with resistant hybrid cultivars like Castillo and Variedad Colombia. Pink Bourbon is actually genetically close to Ethiopian cultivars and has little to do with the classic Bourbon cultivar commonly grown in Latin-America. You might say the name is misleading and some coffee people prefer to call it "Rosado" instead. The cherries are pink and cup profile is normally fruity and floral. The trees seem to be more tolerant to leaf rust.

Production
Picking and sorting: The coffee is selectively hand picked by hired pickers under supervision of Elias. Cherries are hand-sorted before they are processed to make sure only ripe cherries are processed together. Depupling, fermenting & washing: The coffee cherries are stored in the cherry hopper in open air over night before the coffee is de-pulped in the morning. After de-pulping, the parchment coffee with the mucilage on is fermented for 24 hours in clean stainless steel tanks. The fermentation is stopped when the mucilage is easy to clean off and before the coffee flavour is influenced by negative fermentation flavours. The coffee is then washed in clean water by using an eco-mill which is a mechanical mucilage remover. The eco-mill reduces water waste from the average 50-100 litres of water per kilo of coffee with traditional washing methods to only 0,5 – 1 litre per kilo. After washing the coffees are soaked for 24 hours in clean water in tiled cement tanks. All floaters (beans with low density) are removed during the washing and soaking process. Drying: After the soaking stage the clean parchment coffee is dried in parabolic dryers and drying beds covered with shade nets to prevent the beans from over heating. The coffees are raked throughout the day to ensure even drying. Drying normally takes from 20 to 30 days and once the moisture content is below 11% it gets packed and stored in air tight grain pro bags. All our coffees from Finca Tamana are vacuum packed before it is shipped to Norway.