Here's how we brew this sweet and juicy washed Colombian lot by Norwegian coffee legend Tim Wendelboe!

Tim Wendelboe has worked with Finca Tamana for more than a decade and this washed Variedad Colombia is the coffee he drinks in the morning when he visits, because it’s so sweet, juicy, and refreshing. We tasted blood orange, sweet florals, and lemon hard candy, with a silky, tea-like body, and a juicy green apple acidity.

🌎 Origin: Huila, Colombia

💦 Process: Washed

🔬 Varietal: Variedad Colombia

⛰ Elevation: 1,600 MASL

Brew Recipe for Finca Tamana Variedad Colombia by Tim Wendelboe

Using Stagg X Dripper


23g of Finca Tamana Variedad Colombia by Tim Wendelboe
350g of water


1. Measure and grind coffee at a medium setting

Measure out 23g of coffee beans and grind them on a medium-coarse setting. We used setting 6 on Ode with Gen 2 Burrs, which is about 5 on Ode with Gen 1 Burrs, which is a 7 on Ode + SSP burrs, which would be leaning toward the coarser end of the Pour Over range on Opus.

2. Heat water and rinse the filter

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

3. Pour 45g of water for the bloom

Fully saturate your coffee grounds with 46g of water, and allow about 35 seconds for the bloom. Add a gentle 5 swirls right after you pour your first pour for the bloom. Set the dripper back on your vessel.

4. Continue pouring in X stages

After the bloom, pour to 150g, then 250g, and finish at 350g. After the last pour, give 5 more gentle swirls. The total brew time varies, but we’re aiming for around 3:00 minutes. 5. Decant into your favorite mug and enjoy! Look out for the incredible flavors of red fruit, elderflower, herbals, and molasses.



20g of the same coffee
40g of water at 200 F
1:2 ratio


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.

3. Pull shot at 8 bars if possible! If not possible, 9 bars will do.

There will be variance in shot times depending on your machine / water / the atmosphere and altitude in and at which you are pulling your shot. I suggest aiming for 28-32 seconds. If the shot tastes dry / chalky at the end, aim for a faster shot (grind coarser). If the shot is sour at the end / lacking body, aim for a longer shot (finer grind). At this point, I’d use micro (NOT macro) adjustments, unless your shot is pulling in 20 seconds or less, or more than 45 seconds!

4. 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!