{"title":"Tim Wendelboe","description":"\u003cp\u003eAs a roaster, Tim goes beyond exceptional coffee—he's built a business rooted in \u003cstrong data-start=\"1923\" data-end=\"1939\"\u003etransparency\u003c\/strong\u003e, \u003cstrong data-start=\"1941\" data-end=\"1960\"\u003efair purchasing\u003c\/strong\u003e, and \u003cstrong data-start=\"1966\" data-end=\"1997\"\u003edirect farmer relationships\u003c\/strong\u003e. Since 2010 he’s published yearly transparency reports, revealing exactly who he buys from, how much he pays, and why. By paying sustainable, quality-based F.O.B. prices and cutting out brokers, he ensures farmers receive fair compensation, setting a powerful example throughout the specialty coffee world.\u003c\/p\u003e","products":[{"product_id":"tim-wendelboe-los-pirineos-pacamara-honey","title":"Tim Wendelboe - Los Pirineos, Pacamara Honey","description":"\u003cp data-start=\"162\" data-end=\"562\" class=\"\"\u003eA sweet and distinctly fruit-forward Pacamara from Los Pirineos. This lot was honey processed — meaning the parchment coffee was dried with the sticky mucilage still intact. The result? A cup layered with delicate fermented notes, reminiscent of ripe strawberries and stone fruits. These flavours develop as the mucilage gently ferments during slow, controlled drying on raised beds under shade nets.\u003c\/p\u003e\n\u003cp data-start=\"564\" data-end=\"850\" class=\"\"\u003eHoney processed coffees often lean toward a rough texture and a slightly wild finish, but not this one. When Tim tasted it on a visit to the farm back in March, the sweetness and silky smoothness stood out immediately. The fermenty character is present, but subtle — perfectly balanced.\u003c\/p\u003e\n\u003cp data-start=\"852\" data-end=\"1148\" class=\"\"\u003eThat clarity is no accident. The team at Los Pirineos have mastered the drying process, carefully turning and mixing the coffee throughout the day to ensure even moisture loss and protect the lot from uncontrolled fermentation. The result is a showcase of precision and craft in honey processing.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"412\" data-start=\"163\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eTasting Notes: \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eWiney, stone fruits \u0026amp; cacao nibs\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency? And why is TW always on pre-order?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTim Wendelboe (TW) roasts in a slightly different way. They have produced coffee that - in their opinion - requires you to brew fresher than you would expect. TW doesn't believe their coffees \u003cem\u003eshould \u003c\/em\u003ebe rested for extended periods of time (months). And the stated peak is between one week off roast to five weeks off roast.\u003c\/p\u003e\n\u003cp\u003eAs a result, we will collect orders up until it is viable for us to place the order and then we will distribute the coffee out, these will be 'Roast-To-Order (Pre-Order)'. Some bags will be left over from this tranche, and these will be sold as 'Roasted (Off-The-Shelf)' which are bags that are at least 1 week off roast, up to four weeks.\u003cbr\u003e\u003cbr\u003eFinally there will be a sale for 'extended rest' coffee, which is outside of TW's recommended resting period, but in our opinion is still fantastic to brew. These are listed under 'Extended Rested'\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"June 10th \/ 150g","offer_id":55491584590198,"sku":"TIM-LP-PACAMARA-JUN10","price":16.5,"currency_code":"GBP","in_stock":false},{"title":"July 23rd \/ 250g","offer_id":58398534009206,"sku":"TIM-LP-PACAMARA-250-JUL23","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/25-02-01-Los-Pirineos-Pacamara-Honey-Filter-WEBSHOP.webp?v=1744533462"},{"product_id":"tim-wendelboe-finca-tamana-caturron","title":"Tim Wendelboe - Finca Tamana Colombia","description":"\u003cp data-start=\"199\" data-end=\"235\"\u003e\u003cstrong data-start=\"199\" data-end=\"235\"\u003eFinca Tamana – Variedad Colombia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"237\" data-end=\"585\"\u003eVariedad Colombia makes up the majority of the cultivars grown at Finca Tamana and serves as a reference point for the farm’s quality. Tim Wendelboe considers this lot the benchmark expression of the terroir. Expect a caramel-like sweetness (or panela, as it's known in Colombia), with a clean, smooth mouthfeel and subtle notes of fruit and herbs.\u003c\/p\u003e\n\u003cp data-start=\"587\" data-end=\"857\"\u003e\u003cstrong data-start=\"587\" data-end=\"608\"\u003ePicking \u0026amp; Sorting\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"608\" data-end=\"611\"\u003eCherries are selectively hand-picked by trained workers under the supervision of producer Elias Roa. Only ripe cherries are harvested. Further hand-sorting ensures consistency before processing begins, with underripe and damaged cherries removed.\u003c\/p\u003e\n\u003cp data-start=\"859\" data-end=\"1439\"\u003e\u003cstrong data-start=\"859\" data-end=\"896\"\u003eDepulping, Fermentation \u0026amp; Washing\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"896\" data-end=\"899\"\u003eOnce harvested, cherries are held in a cherry hopper overnight before being depulped in the morning. Fermentation then takes place in stainless steel tanks for around 24 hours—timed precisely to remove mucilage without introducing undesirable flavours. Once fermentation is complete, the parchment coffee is washed using an eco-mill, dramatically reducing water usage compared to traditional methods. Floating beans are removed during this stage, followed by a 24-hour soak in clean, tiled tanks to stabilise the coffee and enhance clarity.\u003c\/p\u003e\n\u003cp data-start=\"1441\" data-end=\"1962\"\u003e\u003cstrong data-start=\"1441\" data-end=\"1459\"\u003eDrying Process\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1459\" data-end=\"1462\"\u003eAfter soaking, the parchment is transferred to parabolic dryers and raised beds covered with shade nets. This careful, temperature-controlled environment protects the coffee from overheating. Tim Wendelboe ensures consistent drying by regularly raking the parchment, a process that typically takes 20–30 days. Once the moisture content falls below 11%, the coffee is sealed in GrainPro bags for storage. All lots from Finca Tamana are vacuum packed before being shipped to Norway to preserve quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Filter \/ May 7th","offer_id":55491587441014,"sku":"TIM-TAMANA-CATURRON-FIL-MAY07","price":16.95,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ May 7th","offer_id":55491652321654,"sku":"TIM-TAMANA-CATURRON-ESP","price":16.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/25-04-01-Finca-Tamana-Variedad-Colombia-Filter-WEBSHOP.webp?v=1752772988"},{"product_id":"tim-wendelboe-echemo-washed-ethiopia-heirloom","title":"Tim Wendelboe - Echemo - Washed Ethiopia Heirloom","description":"\u003cp data-start=\"129\" data-end=\"480\" class=\"\"\u003eWashed coffees from Echemo are all about delicacy and softness. In the cup, this one drinks more like a white tea — light-bodied, with elegant notes of peach and florals. A profile that sets it apart from the classic Yirgacheffe and Guji coffees of southern Ethiopia. That difference likely comes down to both the region and the cultivars behind it.\u003c\/p\u003e\n\u003cp data-start=\"482\" data-end=\"847\" class=\"\"\u003eAs with many Ethiopian varieties — and Geishas too — this coffee tends to produce more fines during grinding. When brewing with paper filters (V60, Kalita or similar), it can lead to longer brew times or even the occasional clog. Tim’s advice: avoid grinding coarser to compensate. Instead, reduce agitation during brewing and allow the drawdown to take its time.\u003c\/p\u003e\n\u003cp data-start=\"849\" data-end=\"971\" class=\"\"\u003eThe reward for patience? Higher extractions that bring out even more sweetness and lift the coffee’s delicate aromatics.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eFloral, white tea \u0026amp; stone fruits\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency? And why is TW always on pre-order?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTim Wendelboe (TW) roasts in a slightly different way. They have produced coffee that - in their opinion - requires you to brew fresher than you would expect. TW doesn't believe their coffees \u003cem\u003eshould \u003c\/em\u003ebe rested for extended periods of time (months). And the stated peak is between one week off roast to five weeks off roast.\u003c\/p\u003e\n\u003cp\u003eAs a result, we will collect orders up until it is viable for us to place the order and then we will distribute the coffee out, these will be 'Roast-To-Order (Pre-Order)'. Some bags will be left over from this tranche, and these will be sold as 'Roasted (Off-The-Shelf)' which are bags that are at least 1 week off roast, up to four weeks.\u003cbr\u003e\u003cbr\u003eFinally there will be a sale for 'extended rest' coffee, which is outside of TW's recommended resting period, but in our opinion is still fantastic to brew. These are listed under 'Extended Rested'\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Espresso \/ July 8th \/ 250g","offer_id":58267671101814,"sku":"TIM-ECHEMO-FIL-250-JUL08","price":17.5,"currency_code":"GBP","in_stock":false},{"title":"Filter \/ September 23rd \/ 250g","offer_id":58838411280758,"sku":"TIM-ECHEMO-FIL-250G-SEP23","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/24-08-01-Echemo-Heirloom-Cultivars-Filter-WEBSHOP.webp?v=1744537364"},{"product_id":"tim-wendelboe-los-pirineos-bourbon","title":"Tim Wendelboe - Los Pirineos, Bourbon","description":"\u003cp data-start=\"126\" data-end=\"437\" class=\"\"\u003eThis Bourbon is a standout example of what Los Pirineos does best. It carries all the classic chocolate notes you’d expect from Bourbon — similar to the profiles often found in Brazil — but with more intensity, clarity, and depth. In the cup, expect rich flavours of chocolate, roasted nuts, and dried fruits.\u003c\/p\u003e\n\u003cp data-start=\"439\" data-end=\"635\" class=\"\"\u003eGilberto Baraona referred to his Bourbon trees as \"Bourbon Elite\" — a fitting name for these old, heritage trees, believed to trace back to some of the original Bourbon plantings in El Salvador.\u003c\/p\u003e\n\u003cp data-start=\"637\" data-end=\"937\" class=\"\"\u003eToday, his son Diego leads the farm, and like Tim, he has a deep love for these Bourbon lots. Diego is fully committed to continuing production, alongside his work with Pacamara, Sudan Rume, and a few other cultivars he’s selected for their potential to produce exceptional coffees at Los Pirineos.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eTasting Notes: \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eDark chocolate, hazelnuts \u0026amp; dried fruits\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency? And why is TW always on pre-order?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTim Wendelboe (TW) roasts in a slightly different way. They have produced coffee that - in their opinion - requires you to brew fresher than you would expect. TW doesn't believe their coffees \u003cem\u003eshould \u003c\/em\u003ebe rested for extended periods of time (months). And the stated peak is between one week off roast to five weeks off roast.\u003c\/p\u003e\n\u003cp\u003eAs a result, we will collect orders up until it is viable for us to place the order and then we will distribute the coffee out, these will be 'Roast-To-Order (Pre-Order)'. Some bags will be left over from this tranche, and these will be sold as 'Roasted (Off-The-Shelf)' which are bags that are at least 1 week off roast, up to four weeks.\u003cbr\u003e\u003cbr\u003eFinally there will be a sale for 'extended rest' coffee, which is outside of TW's recommended resting period, but in our opinion is still fantastic to brew. These are listed under 'Extended Rested'\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"150g","offer_id":55491658154358,"sku":"TIM-PIRINEOS-BOURBON-FIL","price":15.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/24-11-01-Los-Pirineos-Bourbon-elite-Filter-WEBSHOP.webp?v=1744537682"},{"product_id":"tim-wendelboe-kapsokisio-washed-kenya-k7-sl28-sl34","title":"Tim Wendelboe - Kapsokisio - Washed Kenya, K7 SL28 \u0026 SL34","description":"\u003cp data-start=\"199\" data-end=\"235\"\u003e\u003cstrong data-start=\"199\" data-end=\"235\"\u003eFinca Tamana – Variedad Colombia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"237\" data-end=\"585\"\u003eVariedad Colombia makes up the majority of the cultivars grown at Finca Tamana and serves as a reference point for the farm’s quality. Tim Wendelboe considers this lot the benchmark expression of the terroir. Expect a caramel-like sweetness (or panela, as it's known in Colombia), with a clean, smooth mouthfeel and subtle notes of fruit and herbs.\u003c\/p\u003e\n\u003cp data-start=\"587\" data-end=\"857\"\u003e\u003cstrong data-start=\"587\" data-end=\"608\"\u003ePicking \u0026amp; Sorting\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"608\" data-end=\"611\"\u003eCherries are selectively hand-picked by trained workers under the supervision of producer Elias Roa. Only ripe cherries are harvested. Further hand-sorting ensures consistency before processing begins, with underripe and damaged cherries removed.\u003c\/p\u003e\n\u003cp data-start=\"180\" data-end=\"205\"\u003e\u003cstrong data-start=\"180\" data-end=\"205\"\u003eKenya – Kapsokisio AA\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"207\" data-end=\"428\"\u003eThis lot from the Kapsokisio wet mill in Kenya is a striking example of the region’s best qualities. Tim Wendelboe highlights its vibrant profile, with intense notes of rhubarb, rose hips, hibiscus, and fresh red berries.\u003c\/p\u003e\n\u003cp data-start=\"430\" data-end=\"751\"\u003e\u003cstrong data-start=\"430\" data-end=\"451\"\u003ePicking \u0026amp; Sorting\u003c\/strong\u003e\u003cbr data-start=\"451\" data-end=\"454\"\u003eCoffee cherries are typically hand-picked by smallholder farmers and their families. Upon arrival at the wet mill, the cherries undergo a rigorous hand-sorting process. Ripe, high-quality cherries are separated and placed into dedicated hoppers, while underripe or damaged cherries are sorted out.\u003c\/p\u003e\n\u003cp data-start=\"753\" data-end=\"1317\"\u003e\u003cstrong data-start=\"753\" data-end=\"790\"\u003eDepulping, Fermentation \u0026amp; Washing\u003c\/strong\u003e\u003cbr data-start=\"790\" data-end=\"793\"\u003eCherries are depulped using an Aagard disc pulper—an older machine that uses water and gravity to separate beans by density. The densest beans are channelled into specific fermentation tanks where they undergo dry fermentation for 12–16 hours. This process is carefully timed to break down the mucilage without compromising the cup profile. After fermentation, the parchment coffee is washed thoroughly in clean water and re-graded by density. Higher-quality, denser beans are kept separate from lower-grade lots for drying.\u003c\/p\u003e\n\u003cp data-start=\"1319\" data-end=\"1797\"\u003e\u003cstrong data-start=\"1319\" data-end=\"1337\"\u003eDrying Process\u003c\/strong\u003e\u003cbr data-start=\"1337\" data-end=\"1340\"\u003eDrying takes place on raised beds, where parchment coffee is carefully monitored. Throughout the day, beans are raked to ensure uniform drying. To protect the coffee from heat damage, drying beds are shaded during peak sun hours and covered at night to prevent moisture from condensation. Drying typically takes 10–14 days, concluding when moisture levels reach 10–12%. Once dried, the coffee is conditioned in storage bins before moving on to the dry mill.\u003c\/p\u003e\n\u003cp data-start=\"1799\" data-end=\"1957\"\u003e\u003cstrong data-start=\"1799\" data-end=\"1821\"\u003eShipping \u0026amp; Storage\u003c\/strong\u003e\u003cbr data-start=\"1821\" data-end=\"1824\"\u003eAll coffees sourced from Kenya by Tim Wendelboe are vacuum packed at origin to preserve quality during transit and storage in Norway.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Espresso \/ June 10th \/ 250g","offer_id":55944391033206,"sku":"TIM-KAPSOKISIO-ESP","price":16.95,"currency_code":"GBP","in_stock":false},{"title":"Filter \/ September 23rd \/ 250g","offer_id":58838411379062,"sku":"TIM-KAPSOKISIO-FIL-250-SEP23","price":16.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/25-06-01-Kapsokisio-K7-SL28-SL34-Filter-WEBSHOP.webp?v=1752773166"},{"product_id":"tim-wendelboe-los-pirineos-washed-pacamara-2025","title":"Tim Wendelboe - Los Pirineos - Washed Pacamara 2026","description":"\u003ch3\u003e\u003cstrong\u003eEl Salvador — Diego Baraona Los Pirineos Pacamara (Washed)\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eTastes Like — 🍓 Tart Red Berries • 🍑 Stone Fruit • 🍫 Dark Chocolate\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Diego Baraona\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Los Pirineos\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Tecapa-Chinameca, Usulutan, El Salvador\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pacamara\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1100–1400 MASL\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e February 2026\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePacamara is a crossing between Pacas and Maragogipe that can have very interesting cup profiles. It was released to farmers around El Salvador a bit early, before it was a stable cultivar—meaning different outcomes arise from seeds of existing plants, so you can find really great tasting ones and some that are not so tasty.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFor many years our friend and coffee farmer Gilberto Baraona planted a great selection of Pacamara on his farm and was able to get numerous top 10 placements at the El Salvador Cup of Excellence before he passed away. Fortunately his son, Diego, is carrying on his legacy and continues to produce top quality Pacamara coffees.\u003c\/p\u003e\u003cp\u003eLos Pirineos is located on top of the Tecapa volcano in Chinameca, Usulutan in El Salvador. It is over 150 hectares in size and the altitude ranges from around 1100–1400 metres above sea level. Over the years, Gilberto and now Diego Baraona have planted over 80 different cultivars of coffee on the farm, which grows under partial shade from native shade trees. Today Diego produces high quality certified Pacamara seeds that he also sells to other farmers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Washed process at Los Pirineos involves:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e🍒 \u003cstrong\u003eSelective Hand Picking and Sorting\u003c\/strong\u003e — All cherries picked by hand, with unripe and damaged cherries removed from the ripe cherries before processing\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Coffee cherries de-pulped before fermentation\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🧪 \u003cstrong\u003eDry Fermentation\u003c\/strong\u003e — Overnight dry fermentation\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Mucilage washed off the parchment coffee the next morning\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Dried slowly on raised beds, most covered with shade nets, raked throughout the day for even drying and covered at night to prevent condensation\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e📦 \u003cstrong\u003eStorage\u003c\/strong\u003e — Stored in air-tight grain pro bags before milling, sorting, and vacuum packing on the farm\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis careful washed process, combined with slow shaded drying, showcases the complex tart fruit character this Pacamara lot is celebrated for.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWith complex tart red fruit flavours, notes of stone fruit and structured acidity, this is a great example of how complex a washed Pacamara can be. There is good reason why Los Pirineos has won so many awards for their Pacamara coffees—free from the herbal or oniony off-flavours sometimes associated with the cultivar, a testament to Los Pirineos' role in developing and stabilising this line of Pacamara.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e🍓 \u003cstrong\u003eTart Red Berries\u003c\/strong\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🍑 \u003cstrong\u003eStone Fruit\u003c\/strong\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🍫 \u003cstrong\u003eDark Chocolate\u003c\/strong\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Espresso \/ May 7th \/ 250g","offer_id":58349788037494,"sku":"TIM-PIRINEOS-PACAMARA-ESP-250","price":16.95,"currency_code":"GBP","in_stock":false},{"title":"Filter \/ September 23rd \/ 250g","offer_id":58838411182454,"sku":"TIM-PIRINEOS-PACAMARA-FIL-250G-SEP23","price":16.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LosPirineosPacamaraFilter-WEBSHOP_4585f953-a12d-4790-8286-ae71d423e898.webp?v=1789403624"},{"product_id":"tim-wendelboe-karogoto-kenya","title":"Tim Wendelboe - Karogoto - Washed Kenya","description":"\u003cp data-start=\"143\" data-end=\"316\"\u003eThis Kenyan coffee from the \u003cstrong data-start=\"171\" data-end=\"192\"\u003eKarogoto wet mill\u003c\/strong\u003e has a distinct and intense fruit character with refreshing acidity. Expect notes of rose hips, hibiscus, and blackcurrants.\u003c\/p\u003e\n\u003cp data-start=\"318\" data-end=\"756\"\u003eCoffees from Karogoto consistently stand out for their clarity and vivid fruit and floral character. Much of this can be attributed to the continued cultivation of SL28 among the cooperative's members, along with ongoing agricultural training. Climatic conditions also play an important role: cool nights and moderately warm days slow down the ripening process, resulting in high sweetness, vibrant acidity, and a unique aromatic profile.\u003c\/p\u003e\n\u003cp data-start=\"758\" data-end=\"1331\"\u003eThis season, Tim Wendelboe purchased two separate lots from Karogoto, each with a slightly different flavour profile. The first, released in July 2025, was deeply ripe and fruit-forward - blackberry and blackcurrant tones likely enhanced by a slightly extended fermentation. The current lot leans more toward the classic Karogoto profile: lighter body, high acidity, and bright rose hip flavour. These small but noticeable differences show how variables like cherry quality and lot size can influence fermentation time and final profile, even within a single washing station.\u003c\/p\u003e\n\u003cp data-start=\"1338\" data-end=\"1606\"\u003e\u003cstrong data-start=\"1338\" data-end=\"1361\"\u003ePicking and Sorting\u003c\/strong\u003e\u003cbr data-start=\"1361\" data-end=\"1364\"\u003eCoffee cherries are hand-picked by the farmers and their families. Upon delivery to the wet mill, the cherries are hand-sorted. Ripe, high-quality cherries are separated from underripe or damaged ones and processed in separate cherry hoppers.\u003c\/p\u003e\n\u003cp data-start=\"1608\" data-end=\"2119\"\u003e\u003cstrong data-start=\"1608\" data-end=\"1646\"\u003eDe-pulping, Fermentation \u0026amp; Washing\u003c\/strong\u003e\u003cbr data-start=\"1646\" data-end=\"1649\"\u003eThe cherries are de-pulped using an old Aagard disc de-pulper, which uses water and gravity to sort beans by density. The resulting parchment coffee - still covered in mucilage - is moved to separate fermentation tanks based on grade. A dry fermentation takes place overnight for approximately 12–16 hours. After fermentation, the coffee is washed in clean water and sorted again by density. Denser beans are separated from lower-density material and dried as distinct lots.\u003c\/p\u003e\n\u003cp data-start=\"2121\" data-end=\"2658\"\u003e\u003cstrong data-start=\"2121\" data-end=\"2131\"\u003eDrying\u003c\/strong\u003e\u003cbr data-start=\"2131\" data-end=\"2134\"\u003eDrying is done on elevated tables. Parchment coffee is raked throughout the day for even drying, and defective parchment is removed by hand. Tables are covered during the hottest part of the day to avoid overheating, and again at night to prevent condensation. Drying typically takes 10–14 days and continues until the coffee reaches a moisture content of 10–12%. After drying, the coffee rests in conditioning bins before moving to the dry mill. All coffees purchased from Kenya are vacuum-packed before shipment to Norway.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Filter","offer_id":56020068958582,"sku":"TIM-KAROGOTO-FIL","price":16.95,"currency_code":"GBP","in_stock":false},{"title":"Espresso","offer_id":56020068991350,"sku":"TIM-KAROGOTO-ESP","price":16.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/25-06-01-Karogoto-SL28-SL34-Batian-og-Ruiru-11-Filter-Rod-WEBSHOP-768x1018.webp?v=1753952774"},{"product_id":"tim-wendelboe-finca-el-puente-catuai","title":"Tim Wendelboe - Finca El Puente Catuai","description":"\u003cp data-start=\"240\" data-end=\"773\"\u003e\u003cstrong\u003eCatuai, Washed - Finca El Puente\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eMarysabel and Moises produce a large amount of Catuaí, but not every lot is processed the same way. Some are dried on patios, others in mechanical dryers, and some on raised beds under shade. Since Tim Wendelboe began buying coffee from Finca El Puente, a shared protocol has been developed with Marysabel and Moises for separating, processing, and—most importantly—drying and storing the coffees selected. Today, many Catuaí lots are produced according to these protocols, specifically prepared for Tim Wendelboe to choose from.\u003c\/p\u003e\n\u003cp data-start=\"775\" data-end=\"1257\"\u003eEvery lot Tim Wendelboe buys is shade-dried on raised beds, hand-sorted, and milled with great care. This attention to detail shows in the cup. Moises was the first to let Tim Wendelboe experiment with shade drying, which revealed that coffee stays fresh for longer and tastes much cleaner compared to patio or mechanically dried lots. In recent years, Moises has applied some of these principles to improve both the quality and shelf life of mechanically dried coffees as well.\u003c\/p\u003e\n\u003ch3 data-start=\"1264\" data-end=\"1293\"\u003e\u003cstrong data-start=\"1268\" data-end=\"1291\"\u003ePicking and Sorting\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1294\" data-end=\"1481\"\u003eRipe cherries are handpicked by local workers, who are paid extra to separate ripe from unripe cherries during picking. Sorting is done at the farm by placing cherries in separate bags.\u003c\/p\u003e\n\u003ch3 data-start=\"1483\" data-end=\"1526\"\u003e\u003cstrong data-start=\"1487\" data-end=\"1524\"\u003eDepulping, Fermentation \u0026amp; Washing\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1527\" data-end=\"1886\"\u003eCherries are depulped in the afternoon. A mechanical mucilage remover partially removes the mucilage, after which the coffee ferments overnight. The remaining mucilage is then washed off in clean water channels, which also help separate floaters and less developed beans from the denser ones. Excess water is removed using a centrifuge before drying begins.\u003c\/p\u003e\n\u003ch3 data-start=\"1888\" data-end=\"1904\"\u003e\u003cstrong data-start=\"1892\" data-end=\"1902\"\u003eDrying\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1905\" data-end=\"2352\"\u003eThe coffees chosen by Tim Wendelboe are dried slowly on raised beds under shade nets near Marysabel and Moises’ home in Marcala, where the climate is drier than at the wet mill higher up in the mountains. During drying, the coffees are raked throughout the day for even drying, then covered at night to prevent condensation. Once fully dried, the coffee is stored in airtight GrainPro bags before milling, vacuum-packing, and shipping to Norway.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Filter \/ 250g","offer_id":56128700416374,"sku":"TIM-CATUAI-PUENTE","price":16.95,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ 250g","offer_id":57270169305462,"sku":"TIM-CATUAI-PUENTE-ESP","price":16.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/25-08-01-Finca-El-Puente-Catuai-Filter-WEBSHOP.webp?v=1755851384"},{"product_id":"tim-wendelboe-finca-el-puente-gesha","title":"Tim Wendelboe - Finca El Puente Gesha","description":"\u003cp data-end=\"773\" data-start=\"240\"\u003e\u003cstrong\u003eGesha, Washed - Finca El Puente\u003c\/strong\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"202\" data-end=\"311\"\u003eExpect sweet mandarin notes, layered with florals and a gentle herbal twist from this award-winning Geisha.\u003c\/p\u003e\n\u003cp data-start=\"313\" data-end=\"568\"\u003eThe Geisha cultivar is celebrated for its elegant florals and citrus brightness. This lot from Marysabel and Moises delivers exactly that, but with a heavier mouthfeel than typical Panamanian Geishas, slightly lower acidity, and a refined herbal finish.\u003c\/p\u003e\n\u003cp data-start=\"570\" data-end=\"981\"\u003eHand-selected by Tim Wendelboe, this lot comes from the first picking period of 2025 at Finca El Puente. Despite challenging conditions—including heavy rain and even frost—Marysabel and Moises managed to produce a clean, aromatic Geisha. Around 50% of the beans suffered frost damage and were meticulously removed through multiple sorting stages at their own dry mill, ensuring only the best quality remained.\u003c\/p\u003e\n\u003cp data-start=\"983\" data-end=\"1156\"\u003eThis early harvest is a little more delicate than the lots coming later in the season, but it remains an exceptional example of why Finca El Puente is renowned for Geisha.\u003c\/p\u003e\n\u003ch3 data-start=\"1163\" data-end=\"1186\"\u003e\u003cstrong data-start=\"1167\" data-end=\"1184\"\u003eBrewing Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1187\" data-end=\"1595\"\u003eWhen brewed as a V60 or other filter method, this coffee may draw down a little slower than expected. Tim Wendelboe recommends allowing more time rather than grinding coarser. In fact, grinding slightly finer than for Catuaí from Finca El Puente can help highlight sweetness, fruit, and floral complexity. The light roast profile means longer extraction times will still produce a balanced, expressive cup.\u003c\/p\u003e\n\u003ch3 data-start=\"1602\" data-end=\"1630\"\u003e\u003cstrong data-start=\"1606\" data-end=\"1628\"\u003eProcessing Details\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1631\" data-end=\"2458\"\u003e\n\u003cli data-start=\"1631\" data-end=\"1777\"\u003e\n\u003cp data-start=\"1633\" data-end=\"1777\"\u003e\u003cstrong data-start=\"1633\" data-end=\"1654\"\u003ePicking \u0026amp; Sorting\u003c\/strong\u003e: Ripe cherries are handpicked by local workers, who are paid extra to separate ripe from unripe cherries during harvest.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1778\" data-end=\"2104\"\u003e\n\u003cp data-start=\"1780\" data-end=\"2104\"\u003e\u003cstrong data-start=\"1780\" data-end=\"1817\"\u003eDepulping, Fermentation \u0026amp; Washing\u003c\/strong\u003e: Cherries are depulped in the afternoon, partially stripped of mucilage using a mechanical remover, then fermented overnight. The remaining mucilage is washed away in clean channels that also separate floaters and underdeveloped beans. A centrifuge removes excess water before drying.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2105\" data-end=\"2458\"\u003e\n\u003cp data-start=\"2107\" data-end=\"2458\"\u003e\u003cstrong data-start=\"2107\" data-end=\"2117\"\u003eDrying\u003c\/strong\u003e: All coffees selected by Tim Wendelboe are slowly dried on raised beds under shade nets near the family home in Marcala, where conditions are drier. The coffees are raked daily for even drying and covered at night to prevent condensation. Once dried, they’re stored in airtight GrainPro bags, milled, vacuum-packed, and shipped to Norway.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"773\" data-start=\"240\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"June 10th \/ 150g","offer_id":58090359619958,"sku":"TIM-GESHA-PUENTE-JUN10","price":25.95,"currency_code":"GBP","in_stock":false},{"title":"September 23rd \/ 250g","offer_id":58838411116918,"sku":"TIM-GESHA-PUENTE-250G-SEP23","price":26.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/25-08-01-Finca-El-Puente-Geisha-Filter-WEBSHOP-768x1018.webp?v=1755851554"},{"product_id":"tim-wendelboe-finca-el-vikingo","title":"Tim Wendelboe - Finca el Vikingo, Washed Geisha","description":"\u003cp data-start=\"1890\" data-end=\"1939\"\u003e\u003cstrong data-start=\"1890\" data-end=\"1937\"\u003eFinca El Vikingo – Honduras | Washed Geisha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1946\" data-end=\"2364\"\u003eFrom the high-altitude slopes of Santa Bárbara Mountain in Honduras comes a delicate Geisha microlot defined by soft floral, honeyed, and citrus tones. Crafted by Jobneel Caceres Dios on his young - but steadily improving - Finca El Vikingo, this coffee undergoes careful washed processing including overnight rest and controlled fermentation, achieving a cup of elegant refinement and growing potential with each harvest.\u003cstrong data-start=\"1167\" data-end=\"1184\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"1602\" data-end=\"1630\"\u003e\u003cstrong data-start=\"1606\" data-end=\"1628\"\u003eProcessing Details\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"158\" data-end=\"277\"\u003e\u003cstrong data-start=\"158\" data-end=\"169\"\u003ePicking\u003c\/strong\u003e\u003cbr data-start=\"169\" data-end=\"172\"\u003eRipe cherries are hand-picked under the supervision of Jobneel to ensure only the best make it through.\u003c\/p\u003e\n\u003cp data-start=\"279\" data-end=\"448\"\u003e\u003cstrong data-start=\"279\" data-end=\"299\"\u003eBag Fermentation\u003c\/strong\u003e\u003cbr data-start=\"299\" data-end=\"302\"\u003eCherries are hand-sorted and rested overnight in nylon bags (not airtight). This kickstarts a light fermentation, deepening flavour development.\u003c\/p\u003e\n\u003cp data-start=\"450\" data-end=\"576\"\u003e\u003cstrong data-start=\"450\" data-end=\"475\"\u003eDe-pulping \u0026amp; Mucilage\u003c\/strong\u003e\u003cbr data-start=\"475\" data-end=\"478\"\u003eThe next day, cherries are de-pulped. Beans, still wrapped in mucilage, move into a cement tank.\u003c\/p\u003e\n\u003cp data-start=\"578\" data-end=\"682\"\u003e\u003cstrong data-start=\"578\" data-end=\"598\"\u003eDry Fermentation\u003c\/strong\u003e\u003cbr data-start=\"598\" data-end=\"601\"\u003eBeans ferment naturally for around 24 hours in open tanks, building complexity.\u003c\/p\u003e\n\u003cp data-start=\"684\" data-end=\"826\"\u003e\u003cstrong data-start=\"684\" data-end=\"705\"\u003eWashing \u0026amp; Grading\u003c\/strong\u003e\u003cbr data-start=\"705\" data-end=\"708\"\u003eMucilage is washed away. Beans are graded in channels where floaters are removed, leaving only dense, healthy seeds.\u003c\/p\u003e\n\u003cp data-start=\"828\" data-end=\"956\"\u003e\u003cstrong data-start=\"828\" data-end=\"838\"\u003eDrying\u003c\/strong\u003e\u003cbr data-start=\"838\" data-end=\"841\"\u003eBeans dry on raised, shaded beds for 10–14 days. Impurities and defects are carefully removed by hand throughout.\u003c\/p\u003e\n\u003cp data-start=\"958\" data-end=\"1154\"\u003e\u003cstrong data-start=\"958\" data-end=\"979\"\u003eStorage \u0026amp; Milling\u003c\/strong\u003e\u003cbr data-start=\"979\" data-end=\"982\"\u003eOnce dried, each day’s harvest is stored separately in GrainPro bags until moisture and quality are verified. Approved lots head to the dry mill for cleaning and sorting.\u003c\/p\u003e\n\u003cp data-start=\"1156\" data-end=\"1228\"\u003e\u003cstrong data-start=\"1156\" data-end=\"1166\"\u003eExport\u003c\/strong\u003e\u003cbr data-start=\"1166\" data-end=\"1169\"\u003eFinal product is vacuum-sealed and bagged, ready to ship.\u003c\/p\u003e\n\u003cp data-end=\"773\" data-start=\"240\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Default Title","offer_id":56217162842486,"sku":"TIM-VIKINGO-GEISHA","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/25-08-01-Finca-El-Vikingo-Geisha-Filter-WEBSHOP.webp?v=1757068246"},{"product_id":"tim-wendelboe-nacimientos-pacas","title":"Tim Wendelboe - Nacimientos Pacas","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-9\" data-testid=\"conversation-turn-318\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"d513098f-388e-4311-9d50-e3ab3075663c\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"43\"\u003e\u003cstrong data-start=\"0\" data-end=\"20\"\u003eNacimiento Pacas\u003c\/strong\u003e\u003cbr data-start=\"20\" data-end=\"23\"\u003e\u003cem data-start=\"23\" data-end=\"41\"\u003eby Tim Wendelboe\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"45\" data-end=\"400\"\u003eFrom the misty hills of \u003cstrong data-start=\"69\" data-end=\"98\"\u003eEl Cielito, Santa Bárbara\u003c\/strong\u003e, this \u003cstrong data-start=\"105\" data-end=\"123\"\u003ePacas cultivar\u003c\/strong\u003e from \u003cstrong data-start=\"129\" data-end=\"149\"\u003eFinca Nacimiento\u003c\/strong\u003e captures everything we love about the region — \u003cstrong data-start=\"197\" data-end=\"270\"\u003efruit-forward sweetness, elegant structure, and a subtle herbal depth\u003c\/strong\u003e. Roasted with precision by \u003cstrong data-start=\"298\" data-end=\"315\"\u003eTim Wendelboe\u003c\/strong\u003e, this coffee shows the clarity and finesse that defines both producer and roaster.\u003c\/p\u003e\n\u003cp data-start=\"402\" data-end=\"665\"\u003e\u003cstrong data-start=\"402\" data-end=\"415\"\u003eCultivar:\u003c\/strong\u003e Pacas\u003cbr data-start=\"421\" data-end=\"424\"\u003e\u003cstrong data-start=\"424\" data-end=\"437\"\u003eProducer:\u003c\/strong\u003e Jobneel Cáceres Dios\u003cbr data-start=\"458\" data-end=\"461\"\u003e\u003cstrong data-start=\"461\" data-end=\"470\"\u003eFarm:\u003c\/strong\u003e Finca Nacimiento\u003cbr data-start=\"487\" data-end=\"490\"\u003e\u003cstrong data-start=\"490\" data-end=\"502\"\u003eCountry:\u003c\/strong\u003e Honduras\u003cbr data-start=\"511\" data-end=\"514\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"514\" data-end=\"525\"\u003eRegion:\u003c\/strong\u003e El Cielito, Santa Bárbara\u003cbr data-start=\"551\" data-end=\"554\"\u003e\u003cstrong data-start=\"554\" data-end=\"566\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"573\" data-end=\"576\"\u003e\u003cstrong data-start=\"576\" data-end=\"588\"\u003eHarvest:\u003c\/strong\u003e February 2025\u003cbr data-start=\"602\" data-end=\"605\"\u003e\u003cstrong data-start=\"605\" data-end=\"619\"\u003eElevation:\u003c\/strong\u003e 1,500–1,800 MASL\u003cbr data-start=\"636\" data-end=\"639\"\u003e\u003cstrong data-start=\"639\" data-end=\"657\"\u003eRoast Profile:\u003c\/strong\u003e Light\u003c\/p\u003e\n\u003cp data-start=\"667\" data-end=\"867\"\u003e\u003cstrong data-start=\"667\" data-end=\"682\"\u003eTastes Like\u003c\/strong\u003e\u003cbr data-start=\"682\" data-end=\"685\"\u003e🍷 \u003cstrong data-start=\"688\" data-end=\"697\"\u003eWiney\u003c\/strong\u003e – lush acidity and red fruit sweetness\u003cbr data-start=\"736\" data-end=\"739\"\u003e🍓 \u003cstrong data-start=\"742\" data-end=\"760\"\u003eForest Berries\u003c\/strong\u003e – balanced and ripe, with a jammy depth\u003cbr data-start=\"800\" data-end=\"803\"\u003e🍫 \u003cstrong data-start=\"806\" data-end=\"819\" data-is-only-node=\"\"\u003eChocolate\u003c\/strong\u003e – soft, rounded finish with herbal undertones\u003c\/p\u003e\n\u003cp data-start=\"869\" data-end=\"1275\"\u003e\u003cstrong data-start=\"869\" data-end=\"883\"\u003eIn the Cup\u003c\/strong\u003e\u003cbr data-start=\"883\" data-end=\"886\"\u003eA beautifully composed washed Pacas with notes of \u003cstrong data-start=\"936\" data-end=\"956\"\u003eripe red berries\u003c\/strong\u003e, a \u003cstrong data-start=\"960\" data-end=\"977\"\u003ewiney acidity\u003c\/strong\u003e, and a \u003cstrong data-start=\"985\" data-end=\"1014\"\u003echocolatey, herbal finish\u003c\/strong\u003e. This lot offers a medium intensity of fruit — vibrant and structured — reminiscent of Jobneel’s later harvests, though it comes from the first pickings of the season. It’s clean, sweet, and quietly complex, with a flavour evolution that deepens as it cools.\u003c\/p\u003e\n\u003cp data-start=\"1277\" data-end=\"1702\"\u003e\u003cstrong data-start=\"1277\" data-end=\"1299\"\u003eAbout the Producer\u003c\/strong\u003e\u003cbr data-start=\"1299\" data-end=\"1302\"\u003e\u003cstrong data-start=\"1302\" data-end=\"1326\"\u003eJobneel Cáceres Dios\u003c\/strong\u003e has long been one of the standout producers in Santa Bárbara. Over the years, he’s worked closely with \u003cstrong data-start=\"1430\" data-end=\"1447\"\u003eTim Wendelboe\u003c\/strong\u003e to refine harvesting and processing, separating lots by cultivar and harvest date to reveal distinct flavour expressions. His attention to detail — from \u003cstrong data-start=\"1601\" data-end=\"1621\"\u003ebag fermentation\u003c\/strong\u003e to \u003cstrong data-start=\"1625\" data-end=\"1641\"\u003eshade drying\u003c\/strong\u003e — results in exceptional clarity and character in the cup.\u003c\/p\u003e\n\u003cp data-start=\"1704\" data-end=\"2168\"\u003e\u003cstrong data-start=\"1704\" data-end=\"1718\"\u003eProcessing\u003c\/strong\u003e\u003cbr data-start=\"1718\" data-end=\"1721\"\u003eHand-picked cherries are \u003cstrong data-start=\"1746\" data-end=\"1773\"\u003ebag-fermented overnight\u003c\/strong\u003e, encouraging a light pre-fermentation that enhances sweetness and fruit intensity. After pulping and a \u003cstrong data-start=\"1877\" data-end=\"1905\"\u003e24-hour dry fermentation\u003c\/strong\u003e, the coffee is washed and graded in channels to remove floaters before being \u003cstrong data-start=\"1983\" data-end=\"2013\"\u003eshade-dried on raised beds\u003c\/strong\u003e for 14–20 days. Each stage is carefully supervised by Jobneel and his family to ensure the clean, transparent profile that defines Nacimiento’s coffees.\u003c\/p\u003e\n\u003cp data-start=\"2170\" data-end=\"2506\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2170\" data-end=\"2197\"\u003eA note from Tim\u003c\/strong\u003e\u003cbr data-start=\"2197\" data-end=\"2200\"\u003eThough harvested early, this lot surprises with the \u003cstrong data-start=\"2252\" data-end=\"2287\"\u003efruit depth and winey structure\u003c\/strong\u003e often found in later pickings. It’s an elegant example of how terroir, altitude, and gentle pre-fermentation can shape flavour — a \u003cstrong data-start=\"2419\" data-end=\"2459\"\u003eclean, sweet, and quietly expressive\u003c\/strong\u003e coffee that embodies the Nacimiento signature.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\n\u003cdiv class=\"text-center\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Default Title","offer_id":56528005005686,"sku":"TIM-NACIMIENTOS-PACAS","price":16.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/25-09-01-Nacimiento-Pacas-Filter-WEBSITE.webp?v=1761502240"},{"product_id":"tim-wendelboe-nacimientos-pacas-christmas-edition","title":"Tim Wendelboe - Nacimientos Pacas - Christmas Edition","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-9\" data-testid=\"conversation-turn-318\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"d513098f-388e-4311-9d50-e3ab3075663c\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"33\"\u003e\u003cstrong data-start=\"0\" data-end=\"31\"\u003eNacimiento Pacas – Christmas Edition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"35\" data-end=\"329\"\u003e\u003cstrong data-start=\"35\" data-end=\"48\"\u003eProducer:\u003c\/strong\u003e Jobneel Cáceres Dios\u003cbr data-start=\"69\" data-end=\"72\"\u003e\u003cstrong data-start=\"72\" data-end=\"81\"\u003eFarm:\u003c\/strong\u003e Finca Nacimiento\u003cbr data-start=\"98\" data-end=\"101\"\u003e\u003cstrong data-start=\"101\" data-end=\"114\"\u003eCultivar:\u003c\/strong\u003e Pacas\u003cbr data-start=\"120\" data-end=\"123\"\u003e\u003cstrong data-start=\"123\" data-end=\"135\" data-is-only-node=\"\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"142\" data-end=\"145\"\u003e\u003cstrong data-start=\"145\" data-end=\"156\"\u003eRegion:\u003c\/strong\u003e El Cielito, Santa Bárbara\u003cbr data-start=\"182\" data-end=\"185\"\u003e\u003cstrong data-start=\"185\" data-end=\"197\"\u003eCountry:\u003c\/strong\u003e Honduras\u003cbr data-start=\"206\" data-end=\"209\"\u003e\u003cstrong data-start=\"209\" data-end=\"221\"\u003eHarvest:\u003c\/strong\u003e April – May 2025\u003cbr data-start=\"238\" data-end=\"241\"\u003e\u003cstrong data-start=\"241\" data-end=\"259\"\u003eRoast Profile:\u003c\/strong\u003e Light Roast\u003cbr data-start=\"271\" data-end=\"274\"\u003e\u003cstrong data-start=\"274\" data-end=\"287\"\u003eContents:\u003c\/strong\u003e Whole Coffee Beans\u003cbr data-start=\"306\" data-end=\"309\"\u003e\u003cstrong data-start=\"309\" data-end=\"322\"\u003eBag Size:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003cp data-start=\"331\" data-end=\"396\"\u003e\u003cstrong data-start=\"331\" data-end=\"349\"\u003eTasting Notes:\u003c\/strong\u003e 🍷 Winey · 🫐 Forest Berries · 🍫 Cacao Nibs\u003c\/p\u003e\n\u003cp data-start=\"398\" data-end=\"714\"\u003eThis Pacas lot from \u003cstrong data-start=\"418\" data-end=\"442\"\u003eJobneel Cáceres Dios\u003c\/strong\u003e at \u003cstrong data-start=\"446\" data-end=\"466\"\u003eFinca Nacimiento\u003c\/strong\u003e beautifully captures the essence of Santa Bárbara’s lush mountainside terroir. Expect a \u003cstrong data-start=\"555\" data-end=\"579\"\u003efruity and sweet cup\u003c\/strong\u003e with notes of ripe berries, a wine-like acidity, and a rich, chocolatey finish — the perfect harmony between brightness and balance.\u003c\/p\u003e\n\u003cp data-start=\"716\" data-end=\"740\"\u003e\u003cstrong data-start=\"716\" data-end=\"738\"\u003eProcessing Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"741\" data-end=\"1796\"\u003e\n\u003cli data-start=\"741\" data-end=\"873\"\u003e\n\u003cp data-start=\"743\" data-end=\"873\"\u003e\u003cstrong data-start=\"743\" data-end=\"755\"\u003ePicking:\u003c\/strong\u003e Selectively hand-picked by hired pickers under Jobneel’s supervision to ensure only the ripest cherries are chosen.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"874\" data-end=\"1036\"\u003e\n\u003cp data-start=\"876\" data-end=\"1036\"\u003e\u003cstrong data-start=\"876\" data-end=\"897\"\u003eBag Fermentation:\u003c\/strong\u003e The cherries are hand-sorted and placed in nylon bags overnight, initiating a light fermentation that enhances sweetness and complexity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1037\" data-end=\"1212\"\u003e\n\u003cp data-start=\"1039\" data-end=\"1212\"\u003e\u003cstrong data-start=\"1039\" data-end=\"1073\"\u003eDe-pulping \u0026amp; Mucilage Removal:\u003c\/strong\u003e The next morning, cherries are floated to remove underripes, then de-pulped. Beans with mucilage intact are transferred to cement tanks.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1213\" data-end=\"1350\"\u003e\n\u003cp data-start=\"1215\" data-end=\"1350\"\u003e\u003cstrong data-start=\"1215\" data-end=\"1236\"\u003eDry Fermentation:\u003c\/strong\u003e The parchment coffee undergoes a 24-hour dry fermentation in open cement tanks, developing depth and character.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1351\" data-end=\"1474\"\u003e\n\u003cp data-start=\"1353\" data-end=\"1474\"\u003e\u003cstrong data-start=\"1353\" data-end=\"1375\"\u003eWashing \u0026amp; Grading:\u003c\/strong\u003e Mucilage is washed off, and the beans are density-sorted in washing channels to remove floaters.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1475\" data-end=\"1612\"\u003e\n\u003cp data-start=\"1477\" data-end=\"1612\"\u003e\u003cstrong data-start=\"1477\" data-end=\"1488\"\u003eDrying:\u003c\/strong\u003e Dried slowly for \u003cstrong data-start=\"1506\" data-end=\"1520\"\u003e14–20 days\u003c\/strong\u003e on shaded raised beds at Jobneel’s home, with constant hand-sorting to ensure uniformity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1613\" data-end=\"1796\"\u003e\n\u003cp data-start=\"1615\" data-end=\"1796\"\u003e\u003cstrong data-start=\"1615\" data-end=\"1637\"\u003eStorage \u0026amp; Milling:\u003c\/strong\u003e Once dried, the beans rest in GrainPro bags until moisture and quality are verified. Accepted lots are cleaned, milled, and \u003cstrong data-start=\"1762\" data-end=\"1779\"\u003evacuum-packed\u003c\/strong\u003e before export.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1798\" data-end=\"2051\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThis meticulous process, combined with Jobneel’s dedication and precision, results in a \u003cstrong data-start=\"1886\" data-end=\"1919\"\u003erefined and expressive coffee\u003c\/strong\u003e with clean structure, elegant sweetness, and layers of fruit complexity that define the best of \u003cstrong data-start=\"2016\" data-end=\"2050\"\u003eSanta Bárbara’s Pacas cultivar\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"2170\" data-end=\"2506\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2170\" data-end=\"2197\"\u003eA note from Tim\u003c\/strong\u003e\u003cbr data-start=\"2197\" data-end=\"2200\"\u003e\u003cbr\u003e\u003cem\u003eFor a long time we have asked Jobneel to separate his coffees by cultivar and harvest date. As a result we have not only gotten coffees with different flavour profiles due to the variations in cultivars but we have also noticed that the flavour intensity tend to increase from the start of the harvest in January \/ February towards the end of the harvest in June. This is most likely due to the later pickings are harvested from the higher altitudes on the farm.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eThis lot consists of pickings from the later part of the harvest at Nacimiento in 2025. Most of the coffee came from the higher part of the farm which means it has more intensity of ripe and fruity flavours. This is probably because of the higher elevations which translates in to longer ripening times of the coffee cherries. I also belive that the cherries from the higher part contain more mucilage which changes the fermentation dynamics, hence you might get some positive winey flavours from prolonged fermentations.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eThis is a great example of a washed Pacas cultivar from the Santa Barbara mountain in Honduras which is a region famous for its many Cup of Excellence winning Pacas coffees. It is a very clean coffee with medium intense notes of sweet ripe berries with a long finish of cacao nibs.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eI don’t have any particular criteria for selecting Christmas edition coffees other than that the coffee itself needs to be among the best we have in stock.  The late harvest coffees from Nacimiento are always among my favourite coffees and this coffee has everything I love about the Pacas coffees from Jobneel.  That is why I believe it is a perfect coffee for the holidays and also a a nice gift to someone who loves coffee. \u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Default Title","offer_id":56636648292726,"sku":"TIM-NACIMIENTOS-XMAS","price":16.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/2025-Christmas-Edition-Nacimiento-Pacas-Filter-WEBSHOP.webp?v=1762792712"},{"product_id":"tim-wendelboe-echemo-espresso-christmas-edition","title":"Tim Wendelboe - Echemo Espresso - Christmas Edition","description":"\u003cp data-end=\"38\" data-start=\"0\"\u003e\u003cstrong data-end=\"36\" data-start=\"0\"\u003eEchemo Espresso - Christmas Edition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"371\" data-start=\"40\"\u003e\u003cstrong data-end=\"53\" data-start=\"40\"\u003eProducer:\u003c\/strong\u003e Khalid Shifa\u003cbr data-end=\"69\" data-start=\"66\"\u003e\u003cstrong data-end=\"82\" data-start=\"69\"\u003eCultivar:\u003c\/strong\u003e Ethiopian Heirloom (Coche Forest)\u003cbr data-end=\"119\" data-start=\"116\"\u003e\u003cstrong data-end=\"131\" data-start=\"119\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-end=\"141\" data-start=\"138\"\u003e\u003cstrong data-is-only-node=\"\" data-end=\"152\" data-start=\"141\"\u003eRegion:\u003c\/strong\u003e Goma, Jimma\u003cbr data-end=\"167\" data-start=\"164\"\u003e\u003cstrong data-end=\"179\" data-start=\"167\"\u003eCountry:\u003c\/strong\u003e Ethiopia\u003cbr data-end=\"191\" data-start=\"188\"\u003e\u003cstrong data-end=\"203\" data-start=\"191\"\u003eHarvest:\u003c\/strong\u003e December 2024\u003cbr data-end=\"220\" data-start=\"217\"\u003e\u003cstrong data-end=\"238\" data-start=\"220\"\u003eRoast Profile:\u003c\/strong\u003e Espresso Roast\u003cbr data-end=\"256\" data-start=\"253\"\u003e\u003cstrong data-end=\"274\" data-start=\"256\"\u003eCertification:\u003c\/strong\u003e Organic – Certified by Debio NO-ØKO-01\u003cbr data-end=\"316\" data-start=\"313\"\u003e\u003cstrong data-end=\"329\" data-start=\"316\"\u003eContents:\u003c\/strong\u003e Whole Coffee Beans\u003cbr data-end=\"351\" data-start=\"348\"\u003e\u003cstrong data-end=\"364\" data-start=\"351\"\u003eBag Size:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003cp data-end=\"439\" data-start=\"373\"\u003e\u003cstrong data-end=\"391\" data-start=\"373\"\u003eTasting Notes:\u003c\/strong\u003e 🌸 Floral · 🧁 Baking Spice · 🍑 Stone Fruits\u003c\/p\u003e\n\u003cp data-end=\"783\" data-start=\"441\"\u003eFrom the lush \u003cstrong data-end=\"471\" data-start=\"455\"\u003eCoche Forest\u003c\/strong\u003e in Goma, Jimma, this coffee from \u003cstrong data-end=\"530\" data-start=\"505\"\u003eproducer Khalid Shifa\u003c\/strong\u003e embodies the elegance and balance that define Ethiopia’s heirloom varieties. The result is a beautifully aromatic espresso with \u003cstrong data-end=\"679\" data-start=\"659\"\u003efloral aromatics\u003c\/strong\u003e, \u003cstrong data-end=\"696\" data-start=\"681\"\u003esweet spice\u003c\/strong\u003e, and \u003cstrong data-end=\"729\" data-start=\"702\"\u003ejuicy stone fruit tones\u003c\/strong\u003e, creating a cup that’s both comforting and vibrant.\u003c\/p\u003e\n\u003cp data-end=\"809\" data-start=\"785\"\u003e\u003cstrong data-end=\"807\" data-start=\"785\"\u003eProcessing Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1824\" data-start=\"810\"\u003e\n\u003cli data-end=\"951\" data-start=\"810\"\u003e\n\u003cp data-end=\"951\" data-start=\"812\"\u003e\u003cstrong data-end=\"834\" data-start=\"812\"\u003ePicking \u0026amp; Sorting:\u003c\/strong\u003e Selectively hand-picked by skilled local workers, ensuring only perfectly ripe cherries are chosen for processing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1264\" data-start=\"952\"\u003e\n\u003cp data-end=\"1264\" data-start=\"954\"\u003e\u003cstrong data-end=\"991\" data-start=\"954\"\u003eDe-pulping, Fermenting \u0026amp; Washing:\u003c\/strong\u003e The cherries are de-pulped with a small disc pulper. The parchment coffee, with mucilage intact, undergoes a \u003cstrong data-end=\"1132\" data-start=\"1101\"\u003e12–24 hour wet fermentation\u003c\/strong\u003e in clean water. After fermentation, the coffee is washed in channels where floaters are removed, and beans are graded by density.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1577\" data-start=\"1265\"\u003e\n\u003cp data-end=\"1577\" data-start=\"1267\"\u003e\u003cstrong data-end=\"1278\" data-start=\"1267\"\u003eDrying:\u003c\/strong\u003e Dried on \u003cstrong data-end=\"1311\" data-start=\"1288\"\u003eraised African beds\u003c\/strong\u003e for \u003cstrong data-end=\"1330\" data-start=\"1316\"\u003e10–12 days\u003c\/strong\u003e. During the day, the parchment coffee is regularly raked to promote even drying. The beds are shaded during peak sun hours and covered at night to prevent moisture condensation. Drying concludes when the beans reach \u003cstrong data-end=\"1574\" data-start=\"1547\"\u003e10–12% moisture content\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1824\" data-start=\"1578\"\u003e\n\u003cp data-end=\"1824\" data-start=\"1580\"\u003e\u003cstrong data-end=\"1602\" data-start=\"1580\"\u003eStorage \u0026amp; Milling:\u003c\/strong\u003e Once dried, the coffee rests in jute bags before being transported to Addis Ababa, where it is hulled, cleaned, and sorted before export. The green coffee is packed in \u003cstrong data-end=\"1799\" data-start=\"1771\"\u003eGrainPro-lined jute bags\u003c\/strong\u003e to preserve freshness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2122\" data-start=\"1826\"\u003eThis lot from Khalid Shifa’s \u003cstrong data-end=\"1887\" data-start=\"1855\"\u003eorganic Coche Forest project\u003c\/strong\u003e showcases the incredible diversity of Ethiopian terroir — a \u003cstrong data-end=\"1971\" data-start=\"1948\"\u003eharmonious espresso\u003c\/strong\u003e with \u003cstrong data-end=\"2046\" data-start=\"1977\"\u003efloral brightness, warming spice depth, and silky fruit sweetness\u003c\/strong\u003e that reflects both nature’s wild beauty and meticulous human craftsmanship\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eA Note from Tim:\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003e\u003cspan\u003eWe have been buying coffees from Khalid for many years now but it was not until my visit to his farm in November 2023 when I was able to make an impact on the quality of his coffees. During that visit I was able go through his production steps to see if we could agree upon a protocol for him to follow in order to try to elevate the quality of his coffees. As usual there were many small details that could be improved, some with small and others with major impact on the final quality. A few of the major ones included separation of every daily picking, keeping each daily lot stored in air tight grain pro bags after drying.\u003c\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eDrying the coffees under shade nets, keeping better control of the fermentation and slightly changing the process were also part of what we changed and improved. This meant that I was able to evaluate several samples, each representing a daily picking,\u003c\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003einstead of just 2-3 samples like previous years where the coffees had been bulked together.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBy doing this we were able to remove the lower qualities from the higher quality lots and in combination with better processing and drying practices the coffees really cleaned up and became more expressive. We would of course not be able to change all this in such short time had it not been for the wonderful help and follow up done by Fantanesh Keleme and the whole team at Belco in Ethiopia, who made sure Khalid understood and followed the protocols for all the coffees he produced for us.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWe also milled the coffees in a smaller dry-mill this year where we were able to also vacuum pack the coffees before export. This helps preserve the coffees flavour and freshness for a much longer time.\u003c\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003e   \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eI don’t really have any particular criteria for selecting Christmas edition coffees other than that the coffee itself needs to be among the best we have in stock. The washed coffees from Echemo are normally quite a delicate when brewed as filter coffee. I find it is like drinking a white tea with some nice notes of peach and florals. However, when brewed as espresso it tastes more intense and I tend to get sweet notes of baking spice in the aftertaste. This is why I believe it is a perfect coffee for the holiday espresso, and also a a nice gift to someone who loves to brew espresso.    \u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Default Title","offer_id":56636661170550,"sku":"TIM-ECHEMO-XMAS-ESP","price":17.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/2025-Christmas-Edition-Echemo-Espresso-WEBSHOP-scaled.webp?v=1762792840"},{"product_id":"tim-wendelboe-gachatha-washed-kenya-christmas-edition","title":"Tim Wendelboe - Gachatha, Washed Kenya","description":"\u003ch3\u003e\u003cstrong\u003eKenya — Gachatha Wet Mill SL28, SL34, Ruiru 11, Batian (Washed)\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eTastes Like — 🍇 Blackcurrants • 🫐 Blackberries • 🍇 Raisins\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Several smallholder farmers\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eWashing Station:\u003c\/strong\u003e Gachatha Wet Mill\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Nyeri, Kenya\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL28, SL34, Ruiru 11, Batian\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e December 2025\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eRoast:\u003c\/strong\u003e Choose Filter or Espresso\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis Kenyan coffee from the Gachatha wet mill has intense fruity flavours of blackcurrants, blackberries and raisins. This coffee is produced by several hundred farmers, most of them growing the famous Kenyan SL28 and SL34 cultivars.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTim has visited the Gachatha wet mill several times and even though it looks like most wet mills do in Nyeri, it has proven to be one of the best producers of high quality coffees in the area over many years. Although the wet mill mainly takes care of processing and drying the coffees delivered by its members, a well run wet mill is fundamental to producing high quality coffee year after year.\u003c\/p\u003e\u003cp\u003eApart from processing and drying well, the co-operative provides extensive training to their farmers, with a small demonstration plot at the wet mill where members receive training in good agricultural practices. The co-operative also grows seedlings of both coffee trees and shade trees that are distributed to their members. Whilst some have planted newer hybrids like Ruiru 11 and Batian, you can clearly taste the clean and fruity flavours in this coffee that are so common for the SL cultivars.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Washed process at Gachatha involves:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e🍒 \u003cstrong\u003eHand-Picking and Sorting\u003c\/strong\u003e — Cherries hand-picked by farmers and family, with good cherries separated from inferior ones by hand\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🔧 \u003cstrong\u003eDe-Pulping and Grading\u003c\/strong\u003e — Depulped and graded using an old Aagard disc de-pulper, sorting dense beans from less dense beans by water and gravity\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🧪 \u003cstrong\u003eDry Fermentation\u003c\/strong\u003e — 12–16 hours overnight with mucilage still on, in separate tanks by grade\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🚿 \u003cstrong\u003eWashing and Re-Grading\u003c\/strong\u003e — Washed in clean water and graded again by gravity, with dense beans dried separately from lower density beans\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — 10–14 days on elevated drying tables, hand-sorted and raked throughout the day, covered during hottest hours and at night to prevent condensation\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe drying process finishes once moisture content reaches 10–12%, after which the coffees rest in conditioning bins before delivery to the dry mill and vacuum packing for shipment.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIntense fruity flavours of blackcurrants, blackberries and raisins define this coffee. Despite some farmers planting newer hybrid cultivars, the coffee from Gachatha retains the recognisable intense fruity character expected from the traditional SL cultivars—a testament to the wet mill's consistent processing quality and the co-operative's ongoing investment in farmer training.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e🍇 \u003cstrong\u003eBlackcurrants\u003c\/strong\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🫐 \u003cstrong\u003eBlackberries\u003c\/strong\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🍇 \u003cstrong\u003eRaisins\u003c\/strong\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Filter \/ August 19th \/ 250g","offer_id":58534547685750,"sku":"TIM-GACHATHA-250-AUG19","price":18.0,"currency_code":"GBP","in_stock":false},{"title":"Espresso \/ September 23rd \/ 250g","offer_id":58838410428790,"sku":"TIM-GACHATHA-ESP-250G-SEP23","price":18.0,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ September 23rd \/ 250g","offer_id":58838410920310,"sku":"TIM-GACHATHA-250-SEP23","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/GachathaFilter-WEBSHOP_6f45620d-c6e7-4250-b377-4f0c98c5afd5.webp?v=1787646153"},{"product_id":"tim-wendelboe-karinga-washed-kenya","title":"Tim Wendelboe - Karinga, Washed Kenya","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-318\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-9\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"d513098f-388e-4311-9d50-e3ab3075663c\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch2 data-start=\"152\" data-end=\"167\"\u003e\u003cstrong data-start=\"155\" data-end=\"167\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"168\" data-end=\"912\"\u003e\n\u003cli data-start=\"168\" data-end=\"212\"\u003e\n\u003cp data-start=\"170\" data-end=\"212\"\u003e\u003cstrong data-start=\"170\" data-end=\"181\"\u003eOrigin:\u003c\/strong\u003e Kenya — \u003cem data-start=\"195\" data-end=\"210\"\u003eKiambu County\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"213\" data-end=\"370\"\u003e\n\u003cp data-start=\"215\" data-end=\"370\"\u003e\u003cstrong data-start=\"215\" data-end=\"228\"\u003eProducer:\u003c\/strong\u003e Several smallholder farmers delivering cherries to \u003cstrong data-start=\"280\" data-end=\"300\"\u003eKaringa wet mill\u003c\/strong\u003e (Kibiru Farmers’ Cooperative) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"371\" data-end=\"487\"\u003e\n\u003cp data-start=\"373\" data-end=\"487\"\u003e\u003cstrong data-start=\"373\" data-end=\"387\"\u003eVarietals:\u003c\/strong\u003e SL28, SL34, Ruiru 11, Batian\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"488\" data-end=\"553\"\u003e\n\u003cp data-start=\"490\" data-end=\"553\"\u003e\u003cstrong data-start=\"490\" data-end=\"502\"\u003eProcess:\u003c\/strong\u003e Washed \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"554\" data-end=\"635\"\u003e\n\u003cp data-start=\"556\" data-end=\"635\"\u003e\u003cstrong data-start=\"556\" data-end=\"570\"\u003eElevation:\u003c\/strong\u003e ~1,900 m above sea level \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"636\" data-end=\"704\"\u003e\n\u003cp data-start=\"638\" data-end=\"704\"\u003e\u003cstrong data-start=\"638\" data-end=\"650\"\u003eHarvest:\u003c\/strong\u003e December 2024 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"705\" data-end=\"776\"\u003e\n\u003cp data-start=\"707\" data-end=\"776\"\u003e\u003cstrong data-start=\"707\" data-end=\"717\"\u003eRoast:\u003c\/strong\u003e Light — Filter \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"777\" data-end=\"800\"\u003e\n\u003cp data-start=\"779\" data-end=\"800\"\u003e\u003cstrong data-start=\"779\" data-end=\"792\"\u003eBag Size:\u003c\/strong\u003e 250 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"801\" data-end=\"912\"\u003e\n\u003cp data-start=\"803\" data-end=\"912\"\u003e\u003cstrong data-start=\"803\" data-end=\"821\"\u003eTasting Notes:\u003c\/strong\u003e \u003cstrong data-start=\"822\" data-end=\"874\"\u003eBlackcurrant 🍇 • Rose hips 🌹 • Floral hints 🌼\u003c\/strong\u003e \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"914\" data-end=\"917\"\u003e\n\u003ch2 data-start=\"919\" data-end=\"932\"\u003e\u003cstrong data-start=\"922\" data-end=\"932\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"933\" data-end=\"1364\"\u003eTim Wendelboe is pleased to present \u003cstrong data-start=\"969\" data-end=\"980\"\u003eKaringa\u003c\/strong\u003e, a classic Kenyan filter coffee that exemplifies the \u003cstrong data-start=\"1034\" data-end=\"1101\"\u003eintense fruit character, vibrant acidity, and floral complexity\u003c\/strong\u003e Kenyan coffees are celebrated for. With its deep berry profile and elegant aromatic lift, this lot is a refined expression of \u003cstrong data-start=\"1228\" data-end=\"1252\"\u003ewashed Kenyan coffee\u003c\/strong\u003e at its best — perfect for filter brews that highlight clarity and nuance. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1366\" data-end=\"1369\"\u003e\n\u003ch2 data-start=\"1371\" data-end=\"1391\"\u003e\u003cstrong data-start=\"1374\" data-end=\"1391\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1392\" data-end=\"1991\"\u003eThis coffee is sourced from \u003cstrong data-start=\"1420\" data-end=\"1460\"\u003esmallholder farmers in Kiambu County\u003c\/strong\u003e, whose ripe cherries are delivered to the \u003cstrong data-start=\"1503\" data-end=\"1523\"\u003eKaringa wet mill\u003c\/strong\u003e, operated by the \u003cstrong data-start=\"1541\" data-end=\"1580\"\u003eKibiru Farmers’ Cooperative Society\u003c\/strong\u003e. The region’s \u003cstrong data-start=\"1595\" data-end=\"1649\"\u003ered volcanic soils and cool, high‑altitude climate\u003c\/strong\u003e foster slow cherry development, enhancing sugar concentration and flavour complexity. The cooperative’s commitment to careful cherry selection and processing ensures only high‑quality fruit enters this lot — bringing out the best of Kenyan varietals like \u003cstrong data-start=\"1905\" data-end=\"1922\"\u003eSL28 and SL34\u003c\/strong\u003e alongside Batian and Ruiru 11. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1993\" data-end=\"1996\"\u003e\n\u003ch2 data-start=\"1998\" data-end=\"2017\"\u003e\u003cstrong data-start=\"2001\" data-end=\"2017\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2018\" data-end=\"2488\"\u003e\u003cstrong data-start=\"2018\" data-end=\"2046\"\u003eKaringa’s washed process\u003c\/strong\u003e is a meticulous sequence designed to enhance clarity and structure. After hand‑sorting ripe cherries, they are depulped and fermented to remove mucilage. The beans are then washed in clean water and \u003cstrong data-start=\"2246\" data-end=\"2264\"\u003edensity‑graded\u003c\/strong\u003e before being dried on raised beds. Drying typically takes up to \u003cstrong data-start=\"2329\" data-end=\"2340\"\u003e14 days\u003c\/strong\u003e, allowing moisture to reduce evenly while preserving the coffee’s vibrant acidity and expressive fruit notes. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2490\" data-end=\"2493\"\u003e\n\u003ch2 data-start=\"2495\" data-end=\"2510\"\u003e\u003cstrong data-start=\"2498\" data-end=\"2510\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2511\" data-end=\"3002\"\u003eIn the cup, \u003cstrong data-start=\"2523\" data-end=\"2534\"\u003eKaringa\u003c\/strong\u003e delivers a \u003cstrong data-start=\"2546\" data-end=\"2593\"\u003erich, structured, and fruit‑forward profile\u003c\/strong\u003e. \u003cstrong data-start=\"2595\" data-end=\"2614\"\u003eBlackcurrant 🍇\u003c\/strong\u003e leads with sweet‑tart intensity, followed by the \u003cstrong data-start=\"2664\" data-end=\"2700\"\u003erefined tartness of rose hips 🌹\u003c\/strong\u003e that gives refreshing lift. Delicate \u003cstrong data-start=\"2738\" data-end=\"2757\"\u003efloral hints 🌼\u003c\/strong\u003e weave through each sip, adding aromatic elegance and depth. The brightness and balance make this coffee enlivening and deeply satisfying — a standout filter brew for lovers of expressive Kenyan character. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"3004\" data-end=\"3007\"\u003e\n\u003ch2 data-start=\"3009\" data-end=\"3024\"\u003e\u003cstrong data-start=\"3012\" data-end=\"3024\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3025\" data-end=\"3397\"\u003eTim Wendelboe’s \u003cstrong data-start=\"3041\" data-end=\"3052\"\u003eKaringa\u003c\/strong\u003e is a \u003cstrong data-start=\"3058\" data-end=\"3090\"\u003eclassic Kenyan washed coffee\u003c\/strong\u003e that showcases the \u003cstrong data-start=\"3110\" data-end=\"3160\"\u003eclarity, acidity, and layered fruit complexity\u003c\/strong\u003e the origin is known for. With its bold berry notes, floral lift, and refined structure, this lot offers a memorable filter coffee experience that celebrates both terroir and meticulous processing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Default Title","offer_id":57223465828726,"sku":"TIM-KARINGA","price":16.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/KaringaFilter-SL28_SL34_Ruiru11_Batian-WEBSHOP_1_b9844cf5-032f-4156-bd42-a6eb68e56124.webp?v=1770309502"},{"product_id":"tim-wendelboe-tatmara-washed-74112-ethiopia","title":"Tim Wendelboe - Tatmara, Washed 74112 | Ethiopia","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-318\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-9\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"d513098f-388e-4311-9d50-e3ab3075663c\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch2 data-start=\"286\" data-end=\"301\"\u003e\u003cstrong data-start=\"289\" data-end=\"301\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"302\" data-end=\"762\"\u003e\n\u003cli data-start=\"302\" data-end=\"357\"\u003e\n\u003cp data-start=\"304\" data-end=\"357\"\u003e\u003cstrong data-start=\"304\" data-end=\"315\"\u003eOrigin:\u003c\/strong\u003e Ethiopia — \u003cem data-start=\"332\" data-end=\"355\"\u003eTatmara, Bonga, Kaffa\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"358\" data-end=\"424\"\u003e\n\u003cp data-start=\"360\" data-end=\"424\"\u003e\u003cstrong data-start=\"360\" data-end=\"373\"\u003eProducer:\u003c\/strong\u003e Negussie Tadesse\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"425\" data-end=\"473\"\u003e\n\u003cp data-start=\"427\" data-end=\"473\"\u003e\u003cstrong data-start=\"427\" data-end=\"440\"\u003eVarietal:\u003c\/strong\u003e 74110\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"474\" data-end=\"573\"\u003e\n\u003cp data-start=\"476\" data-end=\"573\"\u003e\u003cstrong data-start=\"476\" data-end=\"488\"\u003eProcess:\u003c\/strong\u003e Washed \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"574\" data-end=\"617\"\u003e\n\u003cp data-start=\"576\" data-end=\"617\"\u003e\u003cstrong data-start=\"576\" data-end=\"590\"\u003eElevation:\u003c\/strong\u003e ~1,800 m above sea level\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"618\" data-end=\"651\"\u003e\n\u003cp data-start=\"620\" data-end=\"651\"\u003e\u003cstrong data-start=\"620\" data-end=\"630\"\u003eRoast:\u003c\/strong\u003e Light (Filter)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"652\" data-end=\"675\"\u003e\n\u003cp data-start=\"654\" data-end=\"675\"\u003e\u003cstrong data-start=\"654\" data-end=\"667\"\u003eBag Size:\u003c\/strong\u003e 250 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"676\" data-end=\"762\"\u003e\n\u003cp data-start=\"678\" data-end=\"762\"\u003e\u003cstrong data-start=\"678\" data-end=\"696\"\u003eTasting Notes:\u003c\/strong\u003e  Citrus 🍋 • Florals 🌸 • Stonefruit 🍑\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"764\" data-end=\"767\"\u003e\n\u003ch2 data-start=\"769\" data-end=\"784\"\u003e\u003cstrong data-start=\"772\" data-end=\"782\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"785\" data-end=\"1156\"\u003eTim Wendelboe is proud to present \u003cstrong data-start=\"819\" data-end=\"830\"\u003eTatmara\u003c\/strong\u003e, a beautifully clean \u003cstrong data-start=\"852\" data-end=\"872\"\u003ewashed Ethiopian\u003c\/strong\u003e coffee from \u003cem data-start=\"885\" data-end=\"892\"\u003eKaffa\u003c\/em\u003e — the legendary birthplace of Arabica. Grown in native forest under biodiverse shade, this lot showcases the elegant and transparent profile that washed Ethiopian coffees are celebrated for: \u003cstrong data-start=\"1084\" data-end=\"1122\"\u003efloral, citrusy, and softly fruity\u003c\/strong\u003e, with a refined and silky finish.\u003c\/p\u003e\n\u003chr data-start=\"1158\" data-end=\"1161\"\u003e\n\u003ch2 data-start=\"1163\" data-end=\"1185\"\u003e\u003cstrong data-start=\"1166\" data-end=\"1183\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1186\" data-end=\"1742\"\u003e\u003cstrong data-start=\"1186\" data-end=\"1206\"\u003eNegussie Tadesse\u003c\/strong\u003e owns and operates the \u003cstrong data-start=\"1229\" data-end=\"1258\"\u003eTatmara Coffee Plantation\u003c\/strong\u003e, located near Bonga in the Kaffa region. A former civil servant turned producer, Negussie is deeply committed to \u003cstrong data-start=\"1372\" data-end=\"1426\"\u003esustainable and forest‑friendly coffee cultivation\u003c\/strong\u003e. His farm preserves over 200 hectares of native forest, integrating coffee trees into this thriving natural ecosystem and eliminating the use of synthetic inputs. His philosophy is built around \u003cstrong data-start=\"1621\" data-end=\"1677\"\u003eregeneration, biodiversity, and minimal intervention\u003c\/strong\u003e — all of which contribute to the complex cup quality of Tatmara.\u003c\/p\u003e\n\u003chr data-start=\"1744\" data-end=\"1747\"\u003e\n\u003ch2 data-start=\"1749\" data-end=\"1770\"\u003e\u003cstrong data-start=\"1752\" data-end=\"1768\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1771\" data-end=\"2139\"\u003eThis coffee is \u003cstrong data-start=\"1786\" data-end=\"1802\"\u003efully washed\u003c\/strong\u003e, highlighting \u003cstrong data-start=\"1817\" data-end=\"1843\"\u003eclarity and brightness\u003c\/strong\u003e. After handpicking ripe cherries, the fruit is \u003cstrong data-start=\"1891\" data-end=\"1933\"\u003edepulped and fermented for 24–36 hours\u003c\/strong\u003e in clean tanks to break down mucilage, followed by a thorough washing. It is then \u003cstrong data-start=\"2016\" data-end=\"2047\"\u003edried slowly on raised beds\u003c\/strong\u003e, which helps to develop sweetness while retaining the delicate floral and citrus aromatics.\u003c\/p\u003e\n\u003chr data-start=\"2141\" data-end=\"2144\"\u003e\n\u003ch2 data-start=\"2146\" data-end=\"2163\"\u003e\u003cstrong data-start=\"2149\" data-end=\"2161\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2164\" data-end=\"2525\"\u003e\u003cstrong data-start=\"2164\" data-end=\"2175\"\u003eTatmara\u003c\/strong\u003e is a \u003cstrong data-start=\"2181\" data-end=\"2213\"\u003elight, refined filter coffee\u003c\/strong\u003e with \u003cstrong data-start=\"2219\" data-end=\"2257\"\u003eclassic washed Ethiopian character\u003c\/strong\u003e. Expect \u003cstrong data-start=\"2266\" data-end=\"2292\"\u003ewhite floral 🌸 aromas\u003c\/strong\u003e, bright \u003cstrong data-start=\"2301\" data-end=\"2320\"\u003elemon citrus 🍋\u003c\/strong\u003e acidity, and a gentle \u003cstrong data-start=\"2343\" data-end=\"2365\"\u003epeach 🍑 sweetness\u003c\/strong\u003e that rounds out the mid-palate. Subtle \u003cstrong data-start=\"2405\" data-end=\"2427\"\u003etropical nuances ✨\u003c\/strong\u003e flicker throughout, giving the cup depth and a whisper of complexity beneath its elegant surface.\u003c\/p\u003e\n\u003chr data-start=\"2527\" data-end=\"2530\"\u003e\n\u003ch2 data-start=\"2532\" data-end=\"2549\"\u003e\u003cstrong data-start=\"2535\" data-end=\"2547\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2550\" data-end=\"2883\"\u003eThis is a bloody good standout washed Ethiopian coffee with both \u003cstrong data-start=\"2626\" data-end=\"2647\"\u003eclarity and grace\u003c\/strong\u003e. Sourced from a forest‑grown farm in the heart of Kaffa, it captures everything that makes washed Ethiopians beloved: \u003cstrong data-start=\"2766\" data-end=\"2821\"\u003efloral lift, citrus brightness, and silky structure\u003c\/strong\u003e. A beautiful daily filter coffee with a clear sense of place.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Default Title","offer_id":57269946220918,"sku":"TIM-TATMARA","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Tatmara-74112.webp?v=1770803936"},{"product_id":"tim-wendelboe-finca-el-guaco-honduras","title":"Tim Wendelboe - Finca El Guaco | Honduras","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-318\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-9\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"d513098f-388e-4311-9d50-e3ab3075663c\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003cstrong\u003eHonduras — Angel Arturo Paz Maracaturra\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTastes Like — 🌸 Floral • 🥭 Tropical Fruits • 🍊 Orange Zest\u003cbr\u003e\u003c\/strong\u003e\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducers:\u003c\/strong\u003e Angel Arturo Paz\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca el Guaco\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e El Dorado, Santa Bárbara, Honduras\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Maracaturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600-1,800 masl.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO — A Rare Hybrid with Tropical Intensity\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMaracaturra is one of specialty coffee's most distinctive hybrids—a cross between the large-beaned Maragogipe and the compact Caturra. Whilst similar to Pacamara, Maracaturra carves out its own identity with pronounced citrus and tropical fruit characteristics that set it apart. It's a rare find, known for producing exceptional cup quality when cultivated in the right environment.\u003c\/p\u003e\n\u003cp\u003eThis lot from Finca el Guaco represents Angel Arturo Paz's first offering from his newest farm—a property he acquired in 2018 and has meticulously developed into a showcase for rare varietals. After years of working with Honduras's finest coffee producers, Angel has now stepped into the spotlight with his own exceptional production.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER — Angel Arturo Paz \u0026amp; Finca el Guaco\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAngel is the third generation of coffee producers in his family and has worked with coffee processing at the San Vicente mill since his youth. For over 20 years, he's been the bridge between Santa Bárbara's coffee farmers and the international market, serving as quality control manager and helping producers elevate their coffees to competition-winning standards.\u003c\/p\u003e\n\u003cp\u003eHis journey as a farm owner began in 2007 with La Colmena, where he planted Catuai and began producing his own micro-lots. Since 2011, Angel has consistently placed amongst the top producers in Honduras's Cup of Excellence competition, earning numerous awards for his meticulous work.\u003c\/p\u003e\n\u003cp\u003eIn 2018, Angel acquired Finca el Guaco in El Dorado, Santa Bárbara—a property he envisioned as a laboratory for rare cultivars. The farm sits adjacent to other renowned properties in the region, benefiting from ideal growing conditions and Angel's deep expertise in coffee processing. The 2021 harvest marked the farm's debut, and since then, it has consistently produced top-quality, distinctive coffees that reflect both the terroir and Angel's careful attention to detail.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS — Classic Washed Method with Shade-Dried Precision\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAngel processes his coffee using traditional washed methods, but with several key refinements that enhance cup quality and longevity. The process includes a crucial final step that sets his coffee apart: shade-drying on raised beds at the family mill in Peña Blanca.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Hand Picking\u003c\/strong\u003e — Only the ripest cherries are harvested through careful selective picking\u003c\/li\u003e\n\u003cli\u003e⚙️ \u003cstrong\u003eAfternoon Depulping\u003c\/strong\u003e — Cherries are depulped the same day they're picked\u003c\/li\u003e\n\u003cli\u003e🔬 \u003cstrong\u003e24-Hour Dry Fermentation\u003c\/strong\u003e — Parchment coffee, still coated in mucilage, ferments in open stainless steel tanks\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing \u0026amp; Grading\u003c\/strong\u003e — Mucilage is thoroughly washed off and light, defective beans are removed by flotation\u003c\/li\u003e\n\u003cli\u003e🌤️ \u003cstrong\u003eShade-Drying on Raised Beds\u003c\/strong\u003e — Coffee is transported to Peña Blanca and dried slowly under shade\u003c\/li\u003e\n\u003cli\u003e👐 \u003cstrong\u003eHand Sorting During Drying\u003c\/strong\u003e — Defective beans are continuously removed throughout the drying process\u003c\/li\u003e\n\u003cli\u003e📦 \u003cstrong\u003eCareful Storage\u003c\/strong\u003e — Dried parchment is stored in airtight GrainPro bags before milling and vacuum-packing for export\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe shade-drying protocol is particularly important—it allows the coffee to dry more slowly and evenly, which helps preserve the vibrant, fresh character of the green coffee for longer periods.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP — Tropical Fruit Intensity with Citrus Brightness\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is Maracaturra expressing its full potential—a coffee that bursts with tropical fruit aromatics and zesty citrus notes that dance across the palate. From the first sip, you're greeted with intense floral perfume that evolves into layers of ripe tropical fruit and bright, clean citrus acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eFloral\u003c\/strong\u003e  — perfumed, bright, intoxicating lift\u003c\/li\u003e\n\u003cli\u003e🥭 \u003cstrong\u003eTropical Fruits\u003c\/strong\u003e — juicy, sweet stone fruit intensity\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eOrange Zest\u003c\/strong\u003e — vibrant, clean, sparkling citrus finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe finish is long and complex, with a silky body and effervescent acidity that keeps the cup lively and refreshing. This is what makes Maracaturra so special—when grown at high altitude and processed with Angel's level of care, it delivers a cup that's both intensely fruity and remarkably clean, showcasing the best of what Honduran coffee can achieve.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eWould you like me to add this to the existing Word document with the other three descriptions, or create a new separate file?\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Default Title","offer_id":57326324416886,"sku":"TIM-GUACO","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/MaracaturraFilter.webp?v=1771455190"},{"product_id":"tim-wendelboe-finca-el-puente-pacamara","title":"Tim Wendelboe - Finca El Puente Pacamara","description":"\u003cp\u003e\u003cstrong\u003eHonduras — Marysabel Caballero \u0026amp; Moises Herrera Finca el Puente Pacamara (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍷 Winey • 🍓 Ripe Red Berries • 🥭 Tropical Fruits\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e ∙ Producer: Marysabel Caballero \u0026amp; Moises Herrera\u003cbr\u003e ∙ Farm: Finca el Puente\u003cbr\u003e ∙ Region: Marcala, Honduras\u003cbr\u003e ∙ Varietal: Pacamara\u003cbr\u003e ∙ Process: Washed\u003cbr\u003e ∙ Size: 250g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eAn intense and sweet Pacamara coffee with distinct winey flavours of red berries and tropical fruits. Marysabel Caballero and Moises Herrera produce Pacamara coffees with exceptional sweetness. Their best lots always have intense and characteristic Pacamara flavours. This coffee has intense and distinct red and tropical fruit flavours and a winey acidity with remarkable smoothness and sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eMarysabel Caballero and Moises Herrera are by many considered some of the best coffee producers in Honduras. Apart from quality, their main focus is improving social and environmental conditions on and around their farms. Moises says that in some years their Pacamara can be a bit inconsistent in intensity, however last year they were able to produce several small lots with really high quality. Fortunately Moises and Marysabel have been able to select a very tasty Pacamara through careful varietal selection over the years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThe Washed process at Finca el Puente involves meticulous handling:\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e ∙ 🍒 Hand Picking — Ripe cherries hand-picked by local pickers, sorted during picking\u003cbr\u003e ∙ 🔧 De-Pulping — Afternoon de-pulping with mechanical mucilage removal\u003cbr\u003e ∙ ⏱️ Overnight Fermentation — Parchment coffee fermented overnight\u003cbr\u003e ∙ 🚿 Washing — Remaining mucilage washed off in washing channel, sorting floaters\u003cbr\u003e ∙ 💨 Centrifuge — Excess water removed with centrifuge\u003cbr\u003e ∙ ☀️ Raised Bed Drying — Slow drying on raised beds with shade nets in Marcala\u003cbr\u003e ∙ 👀 Raking — Raked throughout the day for even drying\u003cbr\u003e ∙ 🌙 Night Covering — Covered at night to prevent condensation\u003cbr\u003e ∙ 📦 Storage — Air-tight GrainPro bags before milling and vacuum packing\u003cbr\u003eThis careful processing creates exceptionally sweet coffees with intense Pacamara characteristics.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eShowcases exceptional sweetness with intense and characteristic Pacamara flavours. Winey, ripe red berries, and tropical fruits with remarkable smoothness. An intense and sweet Pacamara that exemplifies the quality Marysabel and Moises consistently achieve.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e ∙ 🍷 Winey\u003cbr\u003e ∙ 🍓 Ripe Red Berries\u003cbr\u003e ∙ 🥭 Tropical Fruits\u003c\/p\u003e\n\u003cp data-end=\"773\" data-start=\"240\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Default Title","offer_id":57488477028726,"sku":"TIM-PACAMARA-GREEN-PUENTE","price":20.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG-5496.webp?v=1773738892"},{"product_id":"tim-wendelboe-cielito-lindo-washed-ihcafe-90","title":"Tim Wendelboe - Cielito Lindo - Washed Ihcafe 90","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eHonduras — Jobneel Caceres Dios Cielito Lindo Ihcafe 90 (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍓 Forest Berries • 🌿 Herbal • 🍫 Cacao Nibs\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Jobneel Caceres Dios (owned by Extreberto Caceres Gutierrez)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Cielito Lindo (part of Finca Nacimiento)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Santa Barbara, Honduras\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e Ihcafe 90\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e Highest part of El Cielito branch (exact altitude not specified)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCielito Lindo is from the highest part of the farm finca Nacimiento. This Ihcafe 90 coffee produces a coffee with a distinct fruity cup profile.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCielito Lindo is a small parcel of land owned by Extreberto Caceres Gutierrez, the father of Jobneel Caceres Dios, who owns Finca Nacimiento. Both farms are situated at the top of the El Cielito branch of the Santa Barbara mountain in Honduras, where Cielito Lindo is at the very top of the mountain just below a forest reserve. The high altitude and moist, cool climate makes this one of the most unique areas for growing coffees in Honduras.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAs Cielito Lindo is situated at the very top of this mountain, it has become hard for Extreberto to take care of his own farm as he is now well above 80 years old. The only way to enter the farm is by walking up extremely steep trails and the only way to get the coffee down is by using donkeys to carry the bags of coffee down the hills. For this reason, Jobneel is now taking care of the hard work on the farm whilst Extreberto is helping out with other tasks like drying and sorting the coffees.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTim Wendelboe first bought coffee from Extreberto way back in 2008 at the Cup of Excellence, and this Ihcafe 90 coffee has been top 10 in the Honduran Cup of Excellence several times, even winning the Nordic Roaster Competition in 2019.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Washed process at Cielito Lindo involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Hand Picking\u003c\/strong\u003e — Picked by hired pickers under Jobneel's supervision\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Ripe cherries de-pulped in the afternoon\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eDry Fermentation\u003c\/strong\u003e — 24 hours in open cement tank with mucilage intact\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🐴 \u003cstrong\u003eTransport by Mules\u003c\/strong\u003e — Coffee transported to farm house\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing and Grading\u003c\/strong\u003e — Mucilage washed off, floaters removed in washing channel\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — 14–20 days on raised beds covered with shade\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e👁️ \u003cstrong\u003eHand-Sorting\u003c\/strong\u003e — Family removes impurities and defects during drying\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📦 \u003cstrong\u003eStorage\u003c\/strong\u003e — Air-tight grain pro bags until quality verification\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e✅ \u003cstrong\u003eMilling and Export\u003c\/strong\u003e — Cleaned, sorted, vacuum packed before export\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis meticulous washed process creates the distinct fruity cup profile characteristic of this exceptional high-altitude Ihcafe 90.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eExpect flavours of red berries, herbs and cacao nibs. This Ihcafe 90 coffee produces a coffee with a distinct fruity cup profile from the highest part of Cielito Lindo. Despite Ihcafe 90 being considered to have low quality potential, at this extreme altitude and with Jobneel's meticulous processing, this coffee has achieved top 10 placements in Honduran Cup of Excellence and won the Nordic Roaster Competition in 2019.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍓 \u003cstrong\u003eForest Berries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌿 \u003cstrong\u003eHerbal\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍫 \u003cstrong\u003eCacao Nibs\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"773\" data-start=\"240\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Default Title","offer_id":57586768347510,"sku":"TIM-CIELITO-IHCAFE90","price":17.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/CielitoLindoFilter-Webshop.webp?v=1774956057"},{"product_id":"tim-wendelboe-finca-el-puente-batian","title":"Tim Wendelboe - Finca El Puente Batian","description":"\u003ch2\u003e\u003cstrong\u003eHonduras — Marysabel Caballero \u0026amp; Moises Herrera, Finca El Puente Batian (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌸  Florals • 🍒 Juicy Red Fruits •  🫐 Plum\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Marysabel Caballero \u0026amp; Moises Herrera\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Puente\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Chinacla, La Paz, Honduras\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Batian\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600–1,700 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBatian is a Kenyan hybrid cultivar — created at the Coffee Research Institute in Ruiru and released in 2010 — but this particular coffee was grown in Honduras by Tim Wendelboe's long-standing friends Marysabel Caballero and Moises Herrera at Finca El Puente. Some years ago the Caballeros planted a small number of Batian trees, and Tim has been fortunate to purchase their entire production of this rare cultivar ever since. In recent harvests the Batian has delighted with notes of violets and florals, juicy fruit notes, and a smooth milk chocolate finish — a profile that is distinctly its own, sitting apart from the SL cultivars with which Batian shares ancestral DNA.\u003c\/p\u003e\n\u003cp\u003eMoises and Marysabel have been so encouraged by both the yield and the quality of their Batian that they have continued to expand its planting. For coffee lovers curious about how a fundamentally Kenyan cultivar expresses itself in the high-altitude Honduran terroir of La Paz, this is a rare and compelling opportunity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMarysabel Caballero is a third-generation coffee farmer who, together with her husband Moises Herrera, owns and manages over 300 hectares of land across several farms near the town of Marcala in La Paz, Honduras. Her father, Don Fabio Caballero, is widely regarded as one of the pioneers of high-quality coffee production in the country. When Fabio retired, Marysabel and Moises inherited and modernised the family wet mill, developing it into a complete dry-mill operation that gives them full control from cherry to packaged green coffee.\u003c\/p\u003e\n\u003cp\u003eThe Caballeros have been consistent podium finishers at the Honduras Cup of Excellence for over two decades, winning first place in 2016 with their Geisha. Tim Wendelboe has been buying coffee directly from Finca El Puente since 2009 and has worked closely with Moises to develop bespoke processing and drying protocols for the lots he selects. Exported via Boncafe and imported directly to Norway, each lot reflects years of accumulated trust and shared craft.\u003c\/p\u003e\n\u003cp\u003eWhilst the farm's Catuaí plantings make up the majority of production, the Caballeros have been quietly establishing a remarkable diversity of cultivars — Geisha, Java, SL28, Batian, Pacamara, and Ethiopian varieties — all of which Tim is privileged to offer in small quantities to his guests and customers around the world.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca El Puente involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Ripe cherries are hand-picked by local pickers, who are paid a premium to sort ripe from unripe fruit at the time of picking, placing them in separate bags.\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping \u0026amp; Mucilage Removal\u003c\/strong\u003e — Cherries are depulped in the afternoon, and a mechanical mucilage remover partially strips the mucilage from the parchment coffee.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eOvernight Fermentation\u003c\/strong\u003e — The parchment coffee ferments overnight, allowing flavour development before washing.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing \u0026amp; Grading\u003c\/strong\u003e — The coffee is washed with clean water in a washing channel, which simultaneously floats out undeveloped or low-density beans, ensuring only the densest, most developed parchment moves forward.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eCentrifuge Drying\u003c\/strong\u003e — Excess water is removed via centrifuge before the coffee proceeds to drying.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eShade Drying on Raised Beds\u003c\/strong\u003e — All lots purchased by Tim are dried slowly on raised beds covered with shade nets, set up near the Caballero home in Marcala where the drier climate encourages even, gradual drying. Beds are raked throughout the day and covered at night to prevent condensation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis careful, methodical approach produces a clean and expressive cup that honours the distinct character of each cultivar — in this case, the intriguing floral and fruit-forward personality of the Batian.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis Batian from Finca El Puente offers a sweet and smooth drinking experience that consistently surprises with its elegance and layers. Expect the cup to open with violet and floral aromatics, move through juicy, tart red fruit and berry notes, and resolve into a gentle milk chocolate sweetness on the finish. It is a coffee that rewards patient tasting, revealing new dimensions as it cools.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌸\u003cstrong\u003e Floral\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eJuicy Red Fruits\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫐 \u003cstrong\u003ePlum\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Tim Wendelboe","offers":[{"title":"May 28th","offer_id":58001619419510,"sku":"TIM-PUENTE-BATIAN-W-MAY28","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ElPuenteBatianFilter-WEBSHOP.webp?v=1776859687"},{"product_id":"tim-wendelboe-finca-tamana-castillo-espresso","title":"Tim Wendelboe - Finca Tamana Castillo Espresso | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Elias Roa \u0026amp; Bellanid Sanchez Finca Tamana Castillo Tambo (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌿 Herbal • 🍫 Dark Chocolate • 🍒 Red Fruit\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Elias Roa \u0026amp; Bellanid Sanchez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Tamana\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e El Pital, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Castillo Tambo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCastillo is an intense and sweet espresso coffee with flavours of herbs, dark chocolate and subtle notes of red fruit in the background. This particular Castillo comes from the regional selection named Tambo — one of three Castillo types grown at Finca Tamana, and the one Tim Wendelboe consistently rates above the rest for its quality and occasional delicate floral character.\u003c\/p\u003e\n\u003cp\u003eWhen cherries are picked fully ripe at a deep purple colour, the herbal character typical of this hybrid softens, yielding more sweetness and fruity brightness in the cup. This is Tim's philosophy in practice: meticulous harvesting and rigorous processing at Tamana doing the work that turns a promising cultivar into a genuinely compelling espresso.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Tamana is a 57-hectare coffee plantation in the mountains between El Pital and La Plata in Huila, Colombia. It was acquired by Elias Roa and his wife Bellanid Sanchez in 2011 after the farm had been left abandoned — and what they have built since is a meticulous operation. Stainless steel fermentation tanks, an eco-mill that reduces water use from up to 100 litres per kilo down to less than one, and parabolic dryers with shade nets for slow, even drying over 20 to 30 days: the infrastructure at Tamana now reflects a genuine, long-term commitment to quality.\u003c\/p\u003e\n\u003cp\u003eTim Wendelboe first met Elias in 2007 during a sourcing trip through Huila. Early samples did not meet his standards, but Elias's drive and passion left an impression. Their working partnership began in earnest in 2012 when Tim spent a week at the farm to develop a long-term quality plan together. The goal: make Finca Tamana one of Colombia's most consistently excellent farms whilst ensuring the enterprise remained economically sustainable for Elias and his family.\u003c\/p\u003e\n\u003cp\u003eOver the years, Elias has planted more than 30 new cultivars at Tamana in an ongoing project to find varieties that can outperform the traditional Caturra and Variedad Colombia. The Castillo Tambo selection is one of the most successful results of that experiment — rust-resistant, productive, and capable of delivering a cup quality that has surprised even experienced tasters.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca Tamana involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Picking\u003c\/strong\u003e — Cherries are hand-picked by hired pickers under Elias's supervision, targeting full ripeness at a deep purple colour.\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eHand Sorting\u003c\/strong\u003e — Cherries are sorted by hand before processing to ensure only ripe, undamaged fruit enters the mill together.\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eOvernight Hopper Rest\u003c\/strong\u003e — Cherries are held in the cherry hopper in open air overnight before de-pulping in the morning.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eDe-Pulping \u0026amp; Fermentation\u003c\/strong\u003e — After de-pulping, parchment coffee with mucilage is fermented for 24 hours in clean stainless steel tanks, stopping when the mucilage cleans off cleanly before any negative fermentation flavours develop.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eSoaking\u003c\/strong\u003e — Clean parchment is soaked in fresh water to remove residual mucilage.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Coffee is dried on raised beds in parabolic dryers covered with shade nets, raked throughout the day to ensure even drying. Target moisture content is below 11%, typically taking 20–30 days.\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eStorage \u0026amp; Packing\u003c\/strong\u003e — Dried parchment is stored in airtight GrainPro bags on the farm in tempered conditions before milling. All Finca Tamana coffees are vacuum-packed prior to export, preserving cell structure and slowing oxidation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis disciplined process — and particularly the rigorous picking at full purple ripeness — is what draws out sweetness and red fruit brightness in the Castillo Tambo, keeping its herbal character as a background note rather than a dominant flavour.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn intense and satisfying espresso with a clean, syrupy mouthfeel. Herbal complexity anchors the cup whilst ripe red fruit brightness adds lift, and dark chocolate drives a rich, warming finish. Sweet caramel-like sweetness — panela, almost — ties the whole profile together.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌿 \u003cstrong\u003eHerbal\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍫 \u003cstrong\u003eDark Chocolate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eRed Fruit\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Tim Wendelboe","offers":[{"title":"July 22nd \/ 250g","offer_id":58398533058934,"sku":"TIM-TAMANA-CASTILLO-ESP-250-JUL22","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FincaTamanaCastilloTamboEspresso-WEBSHOP.webp?v=1778334597"},{"product_id":"tim-wendelboe-finca-el-puente-pacamara-honey-process","title":"Tim Wendelboe - Finca El Puente, Pacamara Honey","description":"\u003cp data-start=\"0\" data-end=\"82\"\u003e\u003cstrong data-start=\"0\" data-end=\"82\"\u003eHonduras — Marysabel Caballero \u0026amp; Moises Herrera Finca El Puente Pacamara Honey\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"84\" data-end=\"153\"\u003e\u003cstrong data-start=\"84\" data-end=\"99\"\u003eTastes Like\u003c\/strong\u003e — 🍷 Winey • 🍓 Ripe Red Berries • 🥭 Tropical Fruits\u003c\/p\u003e\n\u003cp data-start=\"155\" data-end=\"166\"\u003e\u003cstrong data-start=\"155\" data-end=\"166\"\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"168\" data-end=\"384\"\u003e\u003cstrong data-start=\"168\" data-end=\"181\"\u003eProducer:\u003c\/strong\u003e Marysabel Caballero \u0026amp; Moises Herrera\u003cbr data-start=\"218\" data-end=\"221\"\u003e\u003cstrong data-start=\"221\" data-end=\"230\"\u003eFarm:\u003c\/strong\u003e Finca El Puente\u003cbr data-start=\"246\" data-end=\"249\"\u003e\u003cstrong data-start=\"249\" data-end=\"260\"\u003eRegion:\u003c\/strong\u003e Chinacla, La Paz, Honduras\u003cbr data-start=\"287\" data-end=\"290\"\u003e\u003cstrong data-start=\"290\" data-end=\"303\"\u003eVarietal:\u003c\/strong\u003e Pacamara\u003cbr data-start=\"312\" data-end=\"315\"\u003e\u003cstrong data-start=\"315\" data-end=\"327\"\u003eProcess:\u003c\/strong\u003e Honey\u003cbr data-start=\"333\" data-end=\"336\"\u003e\u003cstrong data-start=\"336\" data-end=\"348\"\u003eHarvest:\u003c\/strong\u003e March - April 2025\u003cbr data-start=\"367\" data-end=\"370\"\u003e\u003cstrong data-start=\"370\" data-end=\"379\"\u003eSize:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003cp data-start=\"386\" data-end=\"395\"\u003e\u003cstrong data-start=\"386\" data-end=\"395\"\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"397\" data-end=\"572\"\u003eMarysabel Caballero and Moises Herrera’s honey-processed Pacamara is intense, sweet, and deeply fruit-driven. In the cup: winey acidity, ripe red berries, and tropical fruits.\u003c\/p\u003e\n\u003cp data-start=\"574\" data-end=\"590\"\u003e\u003cstrong data-start=\"574\" data-end=\"590\"\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"592\" data-end=\"834\"\u003eMarysabel Caballero and Moises Herrera are widely regarded as some of Honduras’ finest coffee producers. At Finca El Puente, their work focuses not only on quality, but also on improving social and environmental conditions around their farms.\u003c\/p\u003e\n\u003cp data-start=\"836\" data-end=\"1102\"\u003eTheir Pacamara lots are known for exceptional sweetness and distinct varietal character. This honey-processed lot shows even greater intensity than the washed Pacamara Tim Wendelboe bought from them last year, with clear red fruit, tropical fruit, and winey acidity.\u003c\/p\u003e\n\u003cp data-start=\"1104\" data-end=\"1119\"\u003e\u003cstrong data-start=\"1104\" data-end=\"1119\"\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1121\" data-end=\"1167\"\u003eThe Honey process at Finca El Puente involves:\u003c\/p\u003e\n\u003cp data-start=\"1169\" data-end=\"1671\"\u003e🍒 \u003cstrong data-start=\"1172\" data-end=\"1188\"\u003eHand-picking\u003c\/strong\u003e — Ripe cherries selected by local pickers\u003cbr data-start=\"1230\" data-end=\"1233\"\u003e🎒 \u003cstrong data-start=\"1236\" data-end=\"1247\"\u003eSorting\u003c\/strong\u003e — Pickers separate ripe and unripe cherries into different bags\u003cbr data-start=\"1311\" data-end=\"1314\"\u003e🔧 \u003cstrong data-start=\"1317\" data-end=\"1331\"\u003eDe-pulping\u003c\/strong\u003e — Cherries de-pulped in the afternoon\u003cbr data-start=\"1369\" data-end=\"1372\"\u003e⚙️ \u003cstrong data-start=\"1375\" data-end=\"1403\"\u003ePartial mucilage removal\u003c\/strong\u003e — Some mucilage removed mechanically\u003cbr data-start=\"1440\" data-end=\"1443\"\u003e☀️ \u003cstrong data-start=\"1446\" data-end=\"1467\"\u003eRaised-bed drying\u003c\/strong\u003e — Dried slowly on shaded raised beds\u003cbr data-start=\"1504\" data-end=\"1507\"\u003e🌙 \u003cstrong data-start=\"1510\" data-end=\"1532\"\u003eOvernight covering\u003c\/strong\u003e — Covered at night to prevent condensation\u003cbr data-start=\"1575\" data-end=\"1578\"\u003e📦 \u003cstrong data-start=\"1581\" data-end=\"1602\"\u003eProtected storage\u003c\/strong\u003e — Stored in airtight GrainPro bags before milling and vacuum-packing\u003c\/p\u003e\n\u003cp data-start=\"1673\" data-end=\"1833\"\u003eThe small amount of mucilage left on the parchment encourages a subtle wild fermentation during early drying, adding extra fruit depth and intensity to the cup.\u003c\/p\u003e\n\u003cp data-start=\"1835\" data-end=\"1846\"\u003e\u003cstrong data-start=\"1835\" data-end=\"1846\"\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1848\" data-end=\"2063\"\u003eA sweet, expressive Pacamara from one of Honduras’ most respected producer partnerships — full of ripe red fruit, tropical character, and winey acidity, with the honey process amplifying its intensity and sweetness.\u003c\/p\u003e\n\u003cp data-start=\"2065\" data-end=\"2082\"\u003e\u003cstrong data-start=\"2065\" data-end=\"2082\"\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2084\" data-end=\"2135\"\u003e🍷 Winey\u003cbr data-start=\"2092\" data-end=\"2095\"\u003e🍓 Ripe Red Berries\u003cbr data-start=\"2114\" data-end=\"2117\"\u003e🥭 Tropical Fruits\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"250g \/ May 6th","offer_id":57865671737718,"sku":"TIM-BLUEBAG-PUENTE-PACAMARA-HONEY-FIL-MAY06","price":21.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FincaElPuentePacamara-Filter-WEBSHOP.webp?v=1778684482"},{"product_id":"tim-wendelboe-finca-tamana-papayo-washed","title":"Tim Wendelboe - Finca Tamana Papayo | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Elias Roa \u0026amp; Bellanid Sánchez, Finca Tamana, Papayo (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌿 Herbal • 🍍 Tropical Fruits • 🍒 Red Berries\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Elias Roa \u0026amp; Bellanid Sánchez\u003cbr\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Tamana\u003cbr\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e El Pital, Huila, Colombia\u003cbr\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Papayo\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003cbr\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e July 2025\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePapayo is a cultivar first encountered in Huila, Colombia — its name derived from the papaya-like shape of its cherries. Tim Wendelboe has been tasting this coffee from Finca Tamana for several years, and the 2025 harvest is the finest version yet: intensely fruity, with a clean and juicy character that sets it apart from the farm's other lots.\u003c\/p\u003e\n\u003cp\u003eTim suspects this may be a Pacamara relation — the cup profile and the slightly larger bean size both point in that direction — though the genetics have yet to be confirmed. What's certain is the result in the cup: a slight herbal undertone with vivid tropical and red fruit flavours.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Tamana is a 57-hectare plantation set in the mountains between El Pital and La Plata in Huila, Colombia. Elias Roa acquired the farm in 2011 after it had been left abandoned, and has managed it alongside his family ever since — transforming it from a farm with little infrastructure into one of Tim Wendelboe's most prized long-term sourcing partnerships.\u003c\/p\u003e\n\u003cp\u003eTim first met Elias in 2007 in Acevedo, and the two began collaborating in earnest in 2012, when Tim spent a week on the farm working through improvements to picking, processing, and drying. The partnership has since developed into something far more comprehensive: agronomic support, infrastructure investment, and the introduction of over 30 new cultivars — including the Papayo — to explore new flavour possibilities at altitude.\u003c\/p\u003e\n\u003cp\u003eElias's wife Bellanid manages the farm's kitchen and day-to-day operations, feeding the family and seasonal workers alike. Since 2012 the farm has been entirely rebuilt: new parabolic dryers, a stainless-steel eco-mill that uses up to 80 times less water than traditional wet mills, and improved storage and vacuum-packing protocols to preserve quality from harvest to export.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca Tamana involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Cherries are hand-picked by trained seasonal workers under Elias's supervision, with only ripe cherries selected. Further hand-sorting removes underripe and damaged fruit before processing.\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eOvernight Cherry Rest\u003c\/strong\u003e — Harvested cherries are held in an open-air hopper overnight before depulping begins the following morning.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Depulped parchment coffee ferments for approximately 24 hours in clean stainless-steel tanks. Fermentation is halted precisely when mucilage releases cleanly, before any negative flavour development can occur.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eEco-Mill Washing\u003c\/strong\u003e — Coffee is washed using a mechanical eco-mill, reducing water consumption from the traditional 50–100 litres per kilo down to just 0.5–1 litre per kilo.\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eSoaking \u0026amp; Flotation Removal\u003c\/strong\u003e — Washed parchment soaks for 24 hours in clean, tiled cement tanks. All floaters — low-density, lower-quality beans — are removed during washing and soaking.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eShade-Dried on Parabolic Beds\u003c\/strong\u003e — Clean parchment is transferred to parabolic dryers covered with shade nets, raked regularly throughout the day to ensure even drying. Drying takes 20–30 days, completing when moisture content falls below 11%.\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eGrainPro Storage \u0026amp; Vacuum Packing\u003c\/strong\u003e — Dried coffee is sealed in airtight GrainPro bags for storage, then vacuum-packed before shipment to Norway to preserve freshness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis meticulous approach results in a clean, stable cup that lets the Papayo cultivar's distinctive tropical and red fruit character express itself fully.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA clean and juicy coffee with a slight herbal undertone and vivid, intense fruit. The 2025 harvest is the most distinct and expressive version of this lot Tim has produced, with clarity and brightness across the entire cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌿 \u003cstrong\u003eHerbal\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍍 \u003cstrong\u003eTropical Fruits\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eRed Berries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Tim Wendelboe","offers":[{"title":"Standard - 0-6 Weeks off Roast \/ May 20th","offer_id":57956735123830,"sku":"TIM-TAMANA-PAPAYO-W-FIL-MAY20","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FincaTamanaPapayo-Filter-WEBSHOP.png?v=1779233841"},{"product_id":"tim-wendelboe-los-pirineos-geisha-el-salvador","title":"Tim Wendelboe - Los Pirineos Geisha | El Salvador","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEl Salvador — Diego Baraona Los Pirineos Geisha (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍫 Milk Chocolate • 🍊 Tangerine • 🌸 Florals\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Diego Baraona\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Los Pirineos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Tecapa-Chinameca, Usulután, El Salvador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,200–1,600 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e February 2025\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Diego Baraona's Los Pirineos on the slopes of the Tecapa volcano in Usulután — one of El Salvador's most storied and celebrated coffee farms, and a slightly different expression of Geisha. Where most Geisha lots lean into delicate florality and light body, this Honduran-style expression delivers a heavier mouthfeel, warm milk chocolate, tangerine brightness, and a beautiful floral depth. In the cup: milk chocolate, tangerine, and florals.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLos Pirineos has been in the Baraona family for over 130 years — a 150-hectare farm perched on top of the Tecapa volcano, where rich volcanic soils, partial native shade, and elevations ranging from 1,200 to 1,600 MASL have enabled Gilberto Baraona, and now his son Diego, to cultivate over 80 different coffee varieties with exceptional results. The farm is perhaps most famous for its Pacamara, which has won multiple Cup of Excellence awards, but it is the Bourbon Elite — the oldest Bourbon trees in El Salvador — that first drew Tim Wendelboe to Los Pirineos at a Cup of Excellence auction in 2010.\u003c\/p\u003e\n\u003cp\u003eDiego Baraona is a fifth-generation coffee farmer who inherited the farm unexpectedly at just 25, when his father Gilberto passed away suddenly. At the time, Diego was living in Barcelona — studying and building his own life. Faced with the choice of selling a 130-year family legacy or returning home, he chose to come back. Since taking over in 2020, Diego has not only maintained the exceptional quality his father built but taken it further, with clear vision for developing the farm across his lifetime. All coffees at Los Pirineos are grown, processed, milled, packed, and exported entirely in-house.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Los Pirineos involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries selectively picked by hand, with unripe and damaged cherries removed before processing 🔧 Depulping — Cherries depulped before fermentation 🧪 Overnight dry fermentation — Beans dry-fermented overnight 💧 Washing — Mucilage thoroughly washed from the parchment the following morning 🌑 Shade-dried raised beds — Dried slowly on raised beds covered with shade nets to prolong drying, improve shelf life, and produce a cleaner cup\u003c\/p\u003e\n\u003cp\u003eThe shade-dried raised-bed drying is the defining step — by covering the drying beds with shade nets, Diego prolongs the drying process significantly, slowing moisture loss and producing the clean, structured cup quality and extended shelf life that Los Pirineos coffees are celebrated for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA beautifully warm and slightly unexpected expression of Geisha from one of El Salvador's most historic farms — milk chocolate richness and tangerine brightness layered with elegant florals, with a heavier mouthfeel and refined sweetness that set this lot apart from its more austere Panamanian counterparts. A coffee that tells a story of family, legacy, and vision.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍫 Milk Chocolate 🍊 Tangerine 🌸 Florals\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"250g \/ June 10th","offer_id":58090359128438,"sku":"TIM-PIRINEOS-DIEGO-BARAONA-GEISHA-WASHED-H25-FIL-JUN10","price":24.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LosPirineos-GeishaFilterWebsite-cropped.jpg?v=1779964529"},{"product_id":"tim-wendelboe-finca-tamana-sl28-geisha-colombia","title":"Tim Wendelboe - Finca Tamana SL28 \u0026 Geisha | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Elias Roa \u0026amp; Bellanid Sanchez Finca Tamana SL28 \u0026amp; Geisha (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 Florals • 🍓 Red Fruits • 🍋 Citrus\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Elias Roa \u0026amp; Bellanid Sanchez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Tamana\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e El Pital, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL28 \u0026amp; Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA new combined lot from Finca Tamana — bringing together two of the farm's most distinctive and carefully developed cultivars, SL28 and Geisha, in a single delicate and tea-like expression. The result is a coffee of quiet elegance and refined complexity, drawing on the fruity intensity of SL28 and the floral refinement of Geisha. In the cup: flowers, red fruits, and citrus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Tamana is a 57-hectare coffee farm in the mountains between El Pital and La Plata in Huila, managed by Elias Roa and Bellanid Sanchez. Tim Wendelboe first met Elias in 2007 and began working with him in 2012, since when the two have invested consistently in improving infrastructure, farming practices, and varietal diversity across the farm. When Elias took over in 2011, the farm was planted almost entirely with Caturra and Variedad Colombia. Over the years that followed, Tim and Elias began introducing over 30 new cultivars — including SL28, brought from Kenya, and Geisha — as part of a long-term commitment to discovering which varieties could produce exceptional cups in Huila's distinct terroir.\u003c\/p\u003e\n\u003cp\u003eSL28, developed by Scott Agricultural Laboratories in Kenya in the 1930s, is celebrated for its pronounced fruity character — most famous for its blackcurrant, rhubarb, and red berry expression in East African growing conditions. Grown in Colombia at Finca Tamana, it produces a subtler but still characterful expression — winey, gently fruited, and quietly floral. Geisha, with its hallmark florality and citric brightness, provides the perfect complement — lifting the blend with delicacy and aromatic clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca Tamana involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries selectively picked by trained workers under Elias's supervision, with underripe and damaged cherries removed before processing 🔧 Depulping — Cherries depulped before fermentation 🧪 Overnight dry fermentation — Beans dry-fermented overnight in tanks 💧 Washing — Thoroughly washed after fermentation to remove all mucilage 🌑 Shade-dried raised beds — Dried slowly on raised beds covered with shade nets to prolong drying and improve cup clarity\u003c\/p\u003e\n\u003cp\u003eThe shade-dried raised-bed drying is the defining step — by covering the beds with shade nets, Elias slows the drying process significantly, producing the clean, delicate, and well-structured cup quality that defines Finca Tamana's most refined lots.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA delicate, tea-like, and quietly complex blend from one of Huila's most carefully developed and long-standing farm partnerships — floral and fruited, with red berry character from the SL28, citric brightness from the Geisha, and a refined sweetness that speaks clearly of years of investment in varietal diversity and precision processing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🌸 Florals 🍓 Red Fruits 🍋 Citrus\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"250g \/ May 27th","offer_id":57972646805878,"sku":"TIM-TAMANA-ELIAS-ROA-SL28-AND-GEISHA-WASHED-FIL-MAY27","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FincaTamanaSL28_Geisha-Filter-WEBSHOP_1_95900402-2d5f-4ffb-b2c1-c1da40f14a72-cropped.jpg?v=1779964764"},{"product_id":"tim-wendelboe-los-pirineos-laurina","title":"Tim Wendelboe - Los Pirineos Laurina [Low Caffeine]","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEl Salvador — Diego Baraona Los Pirineos Laurina (Washed) [Low Caffeine]\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍬 Malt • 🍮 Caramel • 🫐 Red Fruits\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Diego Baraona\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Los Pirineos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Tecapa-Chinameca, Usulután, El Salvador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Laurina (Bourbon Pointu)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,100–1,400 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e February 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA rare and limited release from Diego Baraona at Los Pirineos — Laurina, also known as Bourbon Pointu, a naturally low-caffeine mutation of Bourbon that Diego produces only in small quantities. Containing around 40% less caffeine than Los Pirineos' Bourbon, the reduced caffeine content translates directly into the cup: a very sweet coffee with notably low bitterness, and a flavour profile genuinely different from anything else the farm produces. In the cup: malt, caramel, and red fruits.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLos Pirineos sits atop the Tecapa volcano in Chinameca, Usulután — a 150-hectare farm at 1,100–1,400 MASL where Gilberto Baraona, and now his son Diego, have planted over 80 different coffee cultivars under the partial shade of native trees. Diego is a fifth-generation coffee farmer who took over the family legacy in 2020 after his father's sudden passing, and has continued to build on Gilberto's reputation for exceptional and award-winning coffees.\u003c\/p\u003e\n\u003cp\u003eLaurina is a mutation of Bourbon — a short, pointy cultivar with small leaves, small cherries, and small pointed beans, often called \"Bourbon Pointu\" in Latin America. Its naturally lower caffeine content makes it a genuinely \"natural low caffeine coffee\" rather than a decaffeinated one, and because caffeine itself contributes bitterness, the reduced level translates directly into a sweeter, less bitter cup. The trees are small and produce small cherries, meaning significantly more cherries are needed per kilo and picking takes considerably longer — combined with the variety's susceptibility to leaf rust, this is likely why Diego remains hesitant to plant much more of it. What he does produce is treasured.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Los Pirineos involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries selectively picked by hand, with unripe and damaged cherries removed before processing 🔧 Depulping — Cherries depulped before fermentation 🧪 Overnight dry fermentation — Beans dry-fermented overnight 💧 Washing — Mucilage thoroughly washed from the parchment the following morning 🌑 Shade-dried raised beds — Dried slowly on raised beds covered with shade nets, raked throughout the day for even drying and covered at night to prevent condensation. Once dry, stored in airtight GrainPro bags before milling, sorting, and vacuum packing on the farm\u003c\/p\u003e\n\u003cp\u003eThe combination of the Laurina's naturally low caffeine content and Los Pirineos' meticulous shade-dried processing is the defining factor — the reduced caffeine produces an inherently sweeter, less bitter cup, while the slow, carefully managed drying preserves the malty, caramel-forward character and subtle red fruit notes that make this such a genuinely different tasting experience from any other coffee on the farm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA rare and distinctive washed Laurina from one of El Salvador's most storied farms — sweet malt and caramel up front, with subtle red berry notes in the background, and a notably low bitterness that sets it apart from everything else Los Pirineos produces. A small-batch curiosity well worth seeking out.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍬 Malt 🍮 Caramel 🫐 Red Fruits\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"250g \/ June 10th","offer_id":58077476389238,"sku":"TIM-PIRINEOS-DIEGO-BARAONA-LAURINA-WASHED-FIL-JUN10","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LPLaurinaFilter-WEBSHOP-cropped.jpg?v=1781280111"},{"product_id":"tim-wendelboe-finca-tamana-bourbon","title":"Tim Wendelboe - Finca Tamana Bourbon","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Elias Roa \u0026amp; Bellanid Sanchez Finca Tamana Red Bourbon (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍷 Winey • 🫐 Red Fruits • 🌸 Floral\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Elias Roa \u0026amp; Bellanid Sanchez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Tamana\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e El Pital, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (Eco-Mill, 24hr Fermentation + 24hr Soak)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e May–June 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Elias Roa and Bellanid Sanchez at Finca Tamana in El Pital — a Red Bourbon grown from seeds planted together with Tim Wendelboe back in June 2014, with the trees themselves going into the ground on a small hill at the farm in August 2015. Over a decade of patience has paid off: sweet, winey, and fruity, this is consistently one of the best coffees Tamana has produced. In the cup: winey depth, red fruits, and floral lift.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Tamana is a 57-hectare coffee plantation in the mountains between El Pital and La Plata in Huila, acquired by Elias Roa in 2011 after a period of abandonment and now managed by Elias and his family alongside Bellanid Sanchez. The farm has become a long-running collaborative project — over the years, Tim and Elias have introduced more than 30 new cultivars to Tamana, with this Red Bourbon being one of the most successful results yet.\u003c\/p\u003e\n\u003cp\u003eBourbon is one of the most genetically important Arabica cultivars in the world — many newer cultivars including Caturra, Mundo Novo, Villa Sarchi, and Pacas all descend from it. Introduced from Réunion (formerly Bourbon Island) to Brazil around 1860, it spread quickly across Central and South America. A tall plant with naturally low yields but exceptional quality potential, Bourbon's susceptibility to leaf rust is the main reason most Colombian Bourbon was historically replaced by Caturra and resistant hybrids like Castillo and Variedad Colombia. Grown well, though — as it is at Tamana — it remains among Tim's all-time favourite cultivars, and he has actively encouraged Elias and Bellanid to plant more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed Eco-Mill process at Finca Tamana involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries selectively picked by hired pickers under Elias's supervision, hand-sorted before processing to ensure only ripe cherries proceed together 🌙 Overnight hopper storage — Cherries stored in the open-air cherry hopper overnight before depulping the following morning 🔧 Depulping — Outer skin removed in the morning 🧪 24-hour fermentation — Parchment coffee with mucilage fermented for 24 hours in clean stainless steel tanks, stopped once the mucilage is easy to clean off and before negative fermentation flavours develop 💧 Eco-mill washing — Washed using a mechanical mucilage remover that reduces water use from 50–100 litres per kilo to just 0.5–1 litre per kilo 💧 24-hour soak — Soaked in clean water in tiled cement tanks for 24 hours, with all low-density floaters removed during washing and soaking ☀️ Parabolic drying — Dried in parabolic dryers and shade-netted drying beds for 20–30 days, raked throughout the day for even drying, until moisture content drops below 11%\u003c\/p\u003e\n\u003cp\u003eThe precisely timed 24-hour fermentation combined with the eco-mill washing is the defining step — stopping fermentation at exactly the right moment preserves the clean, winey sweetness and red fruit character that define this Bourbon, while the eco-mill's dramatic reduction in water use reflects Tamana's broader commitment to sustainable, low-impact processing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA sweet, winey, and fruity washed Red Bourbon from one of Huila's most rewarding long-term farm collaborations — red fruit depth and floral lift in a cup that represents over a decade of patient cultivation finally coming good. One of the best coffees Tamana has produced, and a clear case for planting more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍷 Winey 🫐 Red Fruits 🌸 Floral\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"250g \/ July 8th","offer_id":58267669692790,"sku":"TIM-TAMANA-ELIAS-ROA-RED-BOURBON-WASHED-FIL-250-JUL08","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FincaTamanaRed_PinkBourbonFilter-WEBSHOP-cropped.jpg?v=1781280272"},{"product_id":"tim-wendelboe-finca-tamana-variedad-colombia","title":"Tim Wendelboe - Finca Tamana Variedad Colombia","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eColombia — Elias Roa \u0026amp; Bellanid Sanchez Finca Tamana Variedad Colombia (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eTastes Like — 🍮 Caramel • 🍫 Chocolate • 🫐 Red Fruits\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Elias Roa \u0026amp; Bellanid Sanchez\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Tamana\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e El Pital, Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Variedad Colombia\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (Eco-Mill, 24hr Fermentation + 24hr Soak)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e May–June 2025\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eFrom Elias Roa and Bellanid Sanchez at Finca Tamana — a comforting and sweet washed Variedad Colombia, picked super ripe at a deep purple colour to bring out fruity characteristics over the herbal notes this cultivar can sometimes show. The result of years of meticulous picking, sorting, and processing development is a clean, smooth cup with caramel, chocolate, and red fruit sweetness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eFinca Tamana is a 57-hectare coffee plantation in the mountains between El Pital and La Plata in Huila, acquired by Elias Roa in 2011 after a period of abandonment. When Elias and Bellanid bought the farm, most of it was planted with Caturra and Variedad Colombia — and while the Caturra has been attacked by leaf rust almost every year since, with quality and production fluctuating as a result, the Variedad Colombia has remained consistently reliable and, over the years, has consistently tasted better.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eVariedad Colombia was developed by Cenicafé, the Colombian coffee research institute, in response to widespread leaf rust susceptibility in traditional Caturra, Bourbon, and Typica plantings. Released in the 1980s, it is a multiline crossing between Caturra and the Timor Hybrid — a natural cross between Robusta and Arabica — combining rust-resistant genetics with good yield potential and cup quality similar to Caturra. Today, Caturra, Variedad Colombia, and its later development Castillo are the most commonly grown cultivars across Colombia.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eMany buyers approach Variedad Colombia with scepticism, as it can tend toward herbal notes in the aftertaste. Elias and Bellanid have found that picking the cherries super ripe at a purple colour pushes those herbal characteristics into the background and brings more fruity character forward — the meticulous picking and sorting protocols at Tamana are central to achieving this.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe Washed Eco-Mill process at Finca Tamana involves:\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap\"\u003e🍒 Hand-picking — Cherries selectively hand-picked super ripe at a purple colour by hired pickers under Elias's supervision, hand-sorted before processing to ensure only ripe cherries proceed together 🌙 Overnight hopper storage — Cherries stored in the open-air cherry hopper overnight before depulping the following morning 🔧 Depulping — Outer skin removed in the morning 🧪 24-hour fermentation — Parchment coffee with mucilage fermented for 24 hours in clean stainless steel tanks, stopped once the mucilage is easy to clean off and before negative fermentation flavours develop 💧 Eco-mill washing — Washed using a mechanical mucilage remover that reduces water use from 50–100 litres per kilo to just 0.5–1 litre per kilo 💧 24-hour soak — Soaked in clean water in tiled cement tanks for 24 hours, with all low-density floaters removed during washing and soaking ☀️ Parabolic drying — Dried in parabolic dryers and shade-netted drying beds for 20–30 days, raked throughout the day for even drying, until moisture content drops below 11%\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003ePicking super ripe at purple is the defining step — by waiting for the cherries to reach this stage before harvest, Elias and Bellanid push the Variedad Colombia's typically herbal aftertaste into the background and unlock the caramel, chocolate, and red fruit sweetness that define this lot, with the precisely managed fermentation and eco-mill washing preserving the clean, smooth profile that years of refinement together have built.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eEach year, every individual picking of Variedad Colombia is tasted and the best selected — typically 10 to 15 pickings blended into 2 to 3 final lots based on picking date, moisture content, quality, and cup profile, ensuring this \"regular\" coffee consistently performs well above what the cultivar is often given credit for.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eA comforting, sweet, and consistently excellent washed Variedad Colombia from one of Huila's most carefully developed long-term farm partnerships — caramel and chocolate richness with subtle ripe red fruit running through a clean, smooth, characteristic cup. Years of refinement, distilled into something genuinely lovely to drink.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap\"\u003e🍮 Caramel 🍫 Chocolate 🫐 Red Fruits\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"250g \/ September 23rd \/ Filter","offer_id":58838410985846,"sku":"TIM-ELIAS-ROA-VARIEDAD-WASHED-FIL-250-SEP23","price":18.0,"currency_code":"GBP","in_stock":false},{"title":"250g \/ September 23rd \/ Espresso","offer_id":58838411084150,"sku":"TIM-ELIAS-ROA-VARIEDAD-WASHED-ESP-250G-SEP23","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FincaTamanaColombia-Filter-WEBPAGE.webp?v=1787646524"},{"product_id":"tim-wendelboe-finca-tamana-caturron-washed-colombia","title":"Tim Wendelboe - Finca Tamana Caturron Washed | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Elias Roa \u0026amp; Bellanid Sanchez Finca Tamana Caturron (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌿 Herbal • 🌶️ Habanero • 🍈 Papaya\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducers: Elias Roa \u0026amp; Bellanid Sanchez\u003c\/li\u003e\n\u003cli\u003eFarm: Finca Tamana\u003c\/li\u003e\n\u003cli\u003eRegion: El Pital, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Caturron\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eHarvest: May–July 2025\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e From Elias Roa and Bellanid Sanchez at Finca Tamana — a genuinely unique cultivar with a flavour profile unlike anything else typically found in Colombia. Herbal and bell-pepper-like at first, with a distinct habanero-like character (minus the heat) and tropical papaya sweetness underneath. In the cup: herbal, habanero, and papaya.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Finca Tamana is a 57-hectare coffee farm in the mountains between El Pital and La Plata, Huila, acquired by Elias Roa in 2011 after a period of abandonment. Today it's managed by Elias and his family, including Bellanid Sanchez. A few years back, the couple planted Caturron to test its cup quality potential — a decision that turned out to reveal one of the most distinctive flavour profiles the farm has ever produced.\u003c\/p\u003e\n\u003cp\u003eCaturron is a local Colombian cultivar discovered in Huila, though its exact origin remains unknown. DNA testing suggests it's a crossing between Hibrido de Timor (Arabica x Robusta) and Bourbon or Caturra, making it genetically close to Variedad Colombia, but visually distinct — uniform, oblong beans with strong resistance to leaf rust. Early on, some local cuppers assumed the coffee was over-fermented or flawed, having never encountered a profile like this in Colombian coffee before. Repeated tastings across multiple harvests confirmed it was simply the cultivar's true character — wild, herbal, and fruity, similar to the flavour found in habanero chilies, without the heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e Cherries are selectively hand-picked by hired pickers under Elias's supervision, then hand-sorted to ensure only ripe fruit moves forward. After an overnight rest in the cherry hopper, the coffee is de-pulped in the morning and fermented on parchment for 24 hours in clean stainless steel tanks, stopped as soon as the mucilage loosens cleanly. Washing uses an eco-mill, a mechanical mucilage remover that cuts water use from the typical 50-100 litres per kilo down to just 0.5-1 litre. The parchment then soaks for 24 hours in clean water within tiled cement tanks, with all low-density floaters removed throughout washing and soaking. Drying takes place in parabolic dryers and shaded beds over 20-30 days, raked regularly for even drying, until moisture drops below 11%.\u003c\/p\u003e\n\u003cp\u003eThe cultivar itself is the defining factor here — its unusual genetic makeup produces the herbal, bell-pepper, and habanero-like character that sets it apart from virtually anything else grown in Colombia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Distinct and wild — an intense herbal, bell-pepper character upfront, with a habanero-like flavour (minus the heat) and a tropical, papaya-like sweetness underneath. Genuinely unlike any typical Colombian cup profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🌿 Herbal 🌶️ Habanero \u0026amp; Floral 🍈 Papaya\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"250g \/ September 23rd","offer_id":58838411411830,"sku":"TIM-TAMANA-ELIAS-ROA-CATURRON-WASHED-FIL-250-SEP23","price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FincaTamanaCaturronFilter-WEBSHOP-cropped.jpg?v=1785165285"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/collections\/tim_wend.png?v=1784119356","url":"https:\/\/sigmacoffee.co.uk\/collections\/tim-wendelboe.oembed?page=2","provider":"Sigma Coffee UK","version":"1.0","type":"link"}