El Tambo

In Colombia, the Cauca region stands out for its outstanding coffee production, benefiting from its consistent microclimate and strategic position near the Andes mountains and the equator. Founded in 1537 during the search for El Dorado, Popayan has since become renowned for its colonial architecture, poetry, and artistry.

This coffee originates from El Tambo, located west of Popayan in the Andean mountain range. Known for its scenic mountains, fertile soil, and resilient community, this area has gained recognition for its reconstruction efforts and exceptional coffee cultivation.

With over 20 years of experience, Rebecca Gomez brings extensive expertise to the table as the owner of Finca El Tambo, supported by her husband, Jesus Munoz, who are esteemed members of their community, especially in La Independencia.

In response to a significant setback in 2009 caused by the coffee leaf rust disease (La Roya), Rebecca and her husband embarked on extensive farm renovations, transitioning from the vulnerable Caturra variety to the more robust Castillo, alongside other varietals like Chiroso, Colombia, Bourbon, and Geisha.

The specific coffee lot is a meticulous blend of Castillo and Colombia beans, carefully handpicked during harvest. After thorough sorting, the cherries undergo pulping to remove external fruit and subsequent washing to eliminate any remaining mucilage. The beans are then meticulously dried on raised beds, shielded from adverse weather conditions by protective coverings, ensuring the preservation of their exquisite quality and flavor profile.

This coffee has a juicy red plum and cherry-like acidity, a silky mouthfeel that finishes with a hint of chocolate and muscovado that shifts to a mild apricot finish as it cools.

Process: Fully Washed
Varietal: Castillo, Colombia
Origin: Cauca, Colombia
Tasting Notes: Red Plum, Stewed Apple, Muscovado

Suitable for filter & espresso
Available only in 200 grams

Recommended to rest beans for 7-10 days from roast date before consuming