Elías Roa ‘Finca Tamana’ Decaf // Huila, Colombia

Finca Tamana, owned by Elías Roa Parra and his family, spans 57 hectares in the mountains of El Pital, Huila, Colombia.  When Elías purchased the farm in 2011, it was struggling with degraded soil, unhealthy trees, and outdated infrastructure. Determined to turn it into a thriving operation, Elías’ passion for coffee, quality, and reinvestments back into the infrastructure of the farm have allowed Finca Tamana to build a strong reputation and have become somewhat of a beacon for farmers throughout Huila.

Over the years Elías has meticulously refined each and every step of the process on his farm, from implementing selective cherry picking, refining fermentation, and slow drying, Elías ensures that the coffee from Finca Tamana is consistently sweet, clean, and vibrant. His commitment to better agronomic practices, such as natural composting, planting shade trees, and avoiding herbicides, has further enhanced the farm’s sustainability and productivity.

Decaffeination

This coffee is decaffeinated using Sugarcane Ethyl Acetate (EA), a natural solvent derived from fermented sugarcane, the coffee undergoes a gentle decaffeination that retains its vibrant flavors. The beans are first steamed to open its pores, then washed in an EA solution to remove caffeine. Afterward, they’re rinsed, dried, and polished, leaving a coffee that best honors its caffeinated counterpart. Utilizing this method for decaffeination not only preserves the natural character of the coffee but also minimizes degradation from transport as it utilizes locally sourced materials from Colombia, and fully conducted within Colombia.

*Orders Roast Tuesday, ship Wednesday.  Order cutoff from same-week fulfillment is Monday at 11:59pm.