Finca Tamana - Elias Roa

Colombia - Finca Tamana - Elias Roa (Sugar Cane Process)

It’s not just the pristine washed process, meticulous 14-16 hour fermentation, or the slow drying on raised beds. It’s the people: Elias, his wife Bellanid, his daughter Derlin, and her husband Diego Campos, Colombia’s Barista Champion, all pouring their passion into every harvest.

We're tasting a super sweet, balanced cup with that signature Colombian clarity, think juicy ripe red fruit - my first taste was a crisp Cherry acidity, then getting a sticky toffee sweetness, and a silky body.

Grown in the hills of Huila, Colombia, this decaf comes from the legendary farmer Elias Roa; a pioneer in specialty coffee and the founding president of Asociación Primaveral. His farm, Finca Tamana , sits at 1650m above sea level and produces some of the region’s most vibrant lots.

Our coffee is decaffeinated using the Sugarcane Process , a natural method that uses ethyl acetate derived from fermented sugarcane.

It gently removes caffeine while preserving the coffee’s full body and natural sweetness. Enjoy a rich, worry-free brew any time of day — without compromising on taste.

Because this coffee is decaffeinated using the Sugarcane Process — a natural method that uses ethyl acetate , derived from fermented sugarcane , to remove caffeine.

Just the sweet, full-bodied flavour of the coffee, preserved through a method that enhances its natural smoothness.

It’s one of the few decaf methods that actually adds flavour , not strips it away.

So yes — this one really does taste as good as it smells.