TamanaDecaf

Colombia | Tamana | Elias Roa | Washed | Sugarcane EA Decaf

Discount applies automatically at checkout — mix & match any espresso roast.

Heads up: this coffee is decaffeinated — perfect if you love the taste of coffee without the caffeine buzz. We take extra care when roasting our decafs to keep them sweet, balanced and full of flavour so you won’t miss a thing.

This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.

When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.

If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.

Another hybrid from Colombia’s Cenicafé institute, Colombia varietal is a cross between Caturra and Timor Hybrid. It was bred for rust resistance and productivity, and while it doesn’t match the top-tier flavour of Bourbon or Geisha, it can produce a sweet and clean cup under good conditions.

In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.

This coffee is stored in standard warehousing palletised under ambient conditions. Usually these coffees are in GrainPro bags to keep out moisture and protect beans. Suited for high-volume blends and economical Single Origins, frequent rotation ensures freshness.

This is a more accurate reflection of the actual roast colour than external as it's measured after grinding. Internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process. Please bear in mind that grind coarseness can affect the internal colour readings, so it is impossible to compare from roaster to roaster using this colour reading.

This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level. Some of our most vibrant and lightly roasted coffees, like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface colour, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density, and moisture — so don't judge a bean by its exterior.

The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually indicates very dark, oily roasts typical of Italian-style, which we don't offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you'll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.

Jammy pear with mild cooked cherry and toffee flavours. Juicy acidity and mellow clean fruit-like sweetness.

Colombia | Tamana | Elias Roa | Washed | Sugarcane EA Decaf - When is peak flavour?

Elias Roa is a legendary producer in Huila, with farms in the subregions of Pital and Acevedo. He was one of the founding members and President of Asociación Primaveral in Acevedo.

The Acevedo area is a truly stunning landscape in the heart of the Macizo Colombiano. It is typical to see large rain clouds rolling in over the mountains, covering the farm for periods of the day.

These farms are a family affair. His wife Bellanid, his son-in-law Diego Campos — the Colombian Barista Champion — and his daughter Derlin are all involved in coffee production here.

Elias has two primary farms: Finca Tamana in Pital, and Finca Recuerdo in Acevedo. They are planted with many different heirloom varieties, including some with African lineage. On both farms, Elias uses dry fermentation for roughly 14–16 hours, followed by several washes with fresh water. The coffee is then transferred to raised beds for slow, meticulous drying.

Located in south-western Colombia, Huila is nestled in between the Central and Eastern ranges of the Andes, with the middle area called the Magdalena Valley. The variation in elevation results in Huila being one of the country's most unique and complex regions of coffee production. Its terroir, climate and harvest cycles all contribute to the quality of coffee produced here.

The most impressive quality behind the coffees coming out of Huila lies in the people producing them. While Huila accounts for nearly 20% of the country's production, 80% of coffee producers operate on less than three hectares.