Colombia Timaná specialty coffee, 250 g bag
Pour-over brewing with Colombia Timaná, omni profile, with tasting notes
Colombia Timaná community coffee story card
Roaster's notes on Colombia Timaná

Colombia Timaná | Roast Date 21 Sep

Sale price€9,95 EUR Regular price€19,90 EUR
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Grind for: Whole beans
Size: 250g

BTN TEXT

BTN TEXT

Tastes like
Red fruit, panela, cacao and soft citrus.
Perfect for
Espresso and filter. Also great in a moka pot, AeroPress or as Turkish coffee.
Good to know
Omni roast. Natural process, 86 points.
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Grown slowly, by the hands that pick it

Timaná is a town in southern Huila, Colombia. People there call it "La Madre del Sur del Huila", the mother of the south. Coffee here is a family job. Small farmers grow it on just 2 or 3 hectares. They pick each cherry by hand, and they ferment and dry it themselves. This Caturra comes from young trees, only 4 years old. It fermented for 100 hours without air, then dried in the sun for 25 days. The result is soft, sweet and full.

What it tastes like: Ripe red fruit and panela (raw cane sugar) first. Then cacao. A bit of citrus keeps it fresh. Smooth, sweet and long. It scored 86 points.

Why we love it: Every bean was handled by the family that grew it. No middlemen. The trees are only 4 years old and the coffee is already this good. Natural process, 100 hours of fermentation, 25 days of drying. The slow way, on purpose.

Best way to drink it: It works both ways. Make a rich, syrupy espresso, or a brighter filter coffee. Our tip: start with filter. That's where the red fruit and citrus shine most.

PROCESS

Natural

CUPPING SCORE

86

ROAST LEVEL

Light/Medium

Profile

Perfect for: Espresso & Filter (Omni)
Also works lovely as: Moka pot, Aeropress, Turkish Coffee
Taste notes: Red fruit, Panela, Cacao, Soft citrus
Variety: Caturra
Altitude: 1,600–1,650m
Process: Natural
Quality score: 86
Omni roast

100% Arabica Coffee
Net weight: 100g/250g

More about this coffee

Before it was coffee country, Timaná was holy land. The Timaná and Andaquí peoples lived here. It was also home to La Gaitana, a famous native leader. She led one of the first fights against the Spanish invaders in Colombia. The name Timaná probably comes from an old native word for stone, land or holy place. Timaná was the first town the Spanish built in southern Huila. That's why people call it "La Madre del Sur del Huila", the mother of the south. The towns of Pitalito and Suaza both started from it.

Timaná sits between those two towns, in the Magdalena Valley. The coffee grows 1,600–1,650 meters high, near rivers, volcanic soil and the foot of the Andes mountains. Only small farming families grow it, most on just 2 to 3 hectares. They pick, ferment and dry every lot themselves, so you know exactly where your coffee comes from. Timaná is part of the Denominación de Origen Huila. That is an official label for coffee from this special region.

Brew Guide

---
FILTER:
Coffee: 20g
Water: 320g
(Coffee-to-water ratio 1:16)
Time: 2:30
Water Temperature: 93°C (201°F)
Grind: Medium (appr. 650 μm)

Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.
- Lower ratio (more coffee, less water) = fuller, more intense flavor.
- Higher ratio (less coffee, more water) = more delicate, balanced flavor.

---
ESPRESSO:
Coffee (dose): 18g
Yield: 36g
(Ratio 1:2)
Time: 25-30 sec
Water Temperature: 93°C (201°F)
Grind: Fine

Tips for Espresso:
- Finer grind / longer time = more intensity and body.
- Coarser grind / shorter time = more acidity and clarity.
- Adjust dose slightly up for more body, down for more clarity.

Profile

Perfect for: Espresso & Filter (Omni)
Also works lovely as: Moka pot, Aeropress, Turkish Coffee
Taste notes: Red fruit, Panela, Cacao, Soft citrus
Variety: Caturra
Altitude: 1,600–1,650m
Process: Natural
Quality score: 86
Omni roast

100% Arabica Coffee
Net weight: 100g/250g

More about this coffee

Before it was coffee country, Timaná was holy land. The Timaná and Andaquí peoples lived here. It was also home to La Gaitana, a famous native leader. She led one of the first fights against the Spanish invaders in Colombia. The name Timaná probably comes from an old native word for stone, land or holy place. Timaná was the first town the Spanish built in southern Huila. That's why people call it "La Madre del Sur del Huila", the mother of the south. The towns of Pitalito and Suaza both started from it.

Timaná sits between those two towns, in the Magdalena Valley. The coffee grows 1,600–1,650 meters high, near rivers, volcanic soil and the foot of the Andes mountains. Only small farming families grow it, most on just 2 to 3 hectares. They pick, ferment and dry every lot themselves, so you know exactly where your coffee comes from. Timaná is part of the Denominación de Origen Huila. That is an official label for coffee from this special region.

Brew Guide

---
FILTER:
Coffee: 20g
Water: 320g
(Coffee-to-water ratio 1:16)
Time: 2:30
Water Temperature: 93°C (201°F)
Grind: Medium (appr. 650 μm)

Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.
- Lower ratio (more coffee, less water) = fuller, more intense flavor.
- Higher ratio (less coffee, more water) = more delicate, balanced flavor.

---
ESPRESSO:
Coffee (dose): 18g
Yield: 36g
(Ratio 1:2)
Time: 25-30 sec
Water Temperature: 93°C (201°F)
Grind: Fine

Tips for Espresso:
- Finer grind / longer time = more intensity and body.
- Coarser grind / shorter time = more acidity and clarity.
- Adjust dose slightly up for more body, down for more clarity.

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