Here's how we brewed this stunning representation of the Bourbon flavor profile, roasted in Oslo by Norwegian coffee legend Tim Wendelboe.

Tim Wendelboe has worked with Colombia’s Finca Tamana for more than a decade, and helped the farm’s owner Elias Roa plant the Red Bourbon seeds in this lot. Red Bourbon is slightly fruitier than the more floral Pink Bourbon and both varieties were combined to make what Tim calls: “one of the best coffees we have tasted from Tamana.” We tasted red fruit, citrus, florals, and a smooth, round body.

🌎 Origin: Huila, Colombia

💦 Process: Washed

🔬 Variety: Pink and Red Bourbon

⛰️ Elevation: 1,650 - 1,700 MASL

🔥 Roast: Light

Brew Recipe for Tim Wendelboe Finca Tamana Bourbon

Using Stagg X Dripper


22.5g of Finca Tamana Bourbon

350g of water



1. Measure and grind coffee at a medium-fine setting

Measure out 22g of coffee beans and grind them on a medium setting. We used setting 4.2 on Ode with SSP Burr / 3.2 on Ode with Gen 2 Burrs, which is about 2.2 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 4.3 and 5.2 - and note that the inner ring was set to +1 at 4.3 for us!

2. Heat water and rinse the filter

Heat water to 205°F and rinse your filter before putting your coffee grounds in.

3. Pour 50g water for the bloom 

Fully saturate your coffee grounds with 50g of water, and allow 40 seconds for the bloom.

4. Continue pouring in four stages

After the bloom, pour to 150g; then when the water is approximately 0.5 in above the bed of grounds, pour to 250g; once water drains halfway, agitate with 10 gentle swirls, then pour to 350g. The total brew time varies, but we’re aiming for between 3:45 - 4:30 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of red fruit, smooth + round body, citrus, and florals.



20g of the same coffee

40g of water at 200°F

1:2 ratio

28-30 second pull time


1. Measure and grind coffee

Measure out 20g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  200°F.

4. Grind your coffee

We suggest a brew time of 28-30 seconds.

4. Pull shot at 9 bars!

Pull your shot at 9 bars with around a 28-30 second pull time.

5. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro