KaffeBox July 19 Box – Tim Wendelboe – Finca Tamana

Part 1 for KaffeBox July 19 Box, in this post I’ll only write about the Colombian coffee from the coffee roaster Tim Wendelboe. In the previous post, you’ve been able to read about the coffee and also what I expect from the coffee. In this part, I’ll share my recipe for an awesome pour-over and Espro travel press as usual.

At my cupping of Tim Wendelboe – Finca Tamana,

I tried it without any info of what the roastery had in their description of the coffee. This is something I always do, I just want to clear that out, and later on, I try to feel the notes they do describe.

It was very sweet with smooth flavors. It had some juicy notes, almost mango-like. The body of the cup is really good, you can’t even brew it wrong. It’s very easy to brew and has great potential. Let’s review what they wrote as their description:

“Brown sugar, stone fruit & herbal.”

I would also like to know how good this coffee would be with “fika”. I tried it with dark chocolate with sea salt. I understand that this can be a weird thing to try out, as almost all coffees are well matched with chocolate. But there are those who really don’t, and that may mean they are only enjoyed on their own. For example: Do you like green tea with dark chocolate I don’t. However, this sweetened the bitter chocolate a bit which was very nice!


When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!


Cupping notes:

Sweet molasses with juicy mango.

Information and recipe for the coffee:

Origin: Colombia
Variety: Variedad Colombia
Producer: Elias Roa
Region: El Pital, Huila
Process: Washed
Altitude: 1 650 1 750  masl.

Pour Over:

20 g coffee (medium-coarse)
300 g filtered water
40 g blooming 30 seconds
92 degrees Celsius

1) Pour 40g of water, stir with a piece of bamboo (like chopsticks or a stirrer), for 10 seconds or until all coffee is evenly saturated.
2) 30 seconds in, begin your second pour. This time from 40g to 300grams of water. Never fill the water above the “coffee-line”.*
3) Stop pouring around 1 minute and 40 seconds in.
4) at 1 minute and 50 seconds the coffee should be done brewing.

*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.
*Coffee-line: When you have saturated the coffee (blooming). The highest possible mark of coffee on your coffee filter is a coffee line. Think of a “max —” Line. That’s the highest level you should pour water. Keep it on that line and never surpass it.

Espro Travel Press:

19g coffee (grind setting 26B at Baratza Sette 270)
284g of filtered water
94 degrees Celsius

1) After pouring both the coffee and the water, stir the coffee 10 times. I suggest you use a bamboo stirrer. Avoid sharp objects.
2) Screw the press and let steep for 4 minutes
3) Press slowly, if the press gets stuck, just lift the press and try again. It is normal.
4) Serve or seal the lid.


Review: In Sunday’s post, I wrote that my expectation was the following:

“The cupping notes make me very excited about the coffee. It feels like the typical Huila coffee. It smells amazing and I’ve been pressing out the air a couple of times just to smell the amazing aroma.”

It’s sweeter than I had in mind, it’s a positive really. I believe that this coffee works really well with almost every type of brewer. I’ve tried it with Aeropress, Chemex, Hario V60, Espro, Espresso-style, french press, and electric filter brewer. And I’ve had great results every time, it’s really hard to mess up.

I’m very happy with this review of Tim Wendelboe, the coffee is very good with a feeling of high quality (because it is). The roast feels very even which is important, but it’s easier to get that even roast with washed coffee, but there’s still a difficulty involved. However, it’s a great result in roast and finished coffee in you cup. I liked this a lot!

The chocolate I ate was dark chocolate with sea salt.

Rating: 7.5/10

The rating is only based on taste and quality and is not based on price.

If you want to buy your very own KaffeBox and go through my recipes and reflections, be sure to order it so you can be ready for next month’s KaffeBox. Click here to order from their website. Use “kaffenytt” as voucher code, you’ll get 20% off your first purchase and I won’t get anything, this is only something I requested so I can give something to you readers!

Do you want to read all of the reviews on KaffeBox monthly boxes? Click here!



0 comments on “KaffeBox July 19 Box – Tim Wendelboe – Finca TamanaAdd yours →

Leave a Reply

Your email address will not be published. Required fields are marked *