Colombia Finca Tamana Castillo Espresso
Reviews.
Castillo Tambo from Finca Tamana, roasted for espresso.
From Elias Roa and Bellanid Sanchez's 57-hectare Finca Tamana in Huila, Colombia — the Castillo Tambo selection, picked at deep-purple ripeness and roasted a touch darker for the machine. Built to pull sweet and balanced.
Tasting notes: Herbal · red fruits · dark chocolate.
The variety
Castillo is Cenicafé's leaf-rust-resistant successor to Variedad Colombia — over 30 years in the breeding, a Caturra × Timor Hybrid cross that now makes up more than 60% of Colombia's coffee. Tambo is one of several regional selections; in Tim's experience it is consistently the best-tasting of the Castillos at Tamana, with a delicate floral edge on top of the usual sweet, chocolatey, fruity profile.
How it's grown & processed
Hand-picked and sorted, fermented 24 hours in stainless steel, washed on the eco-mill, soaked 24 hours and dried under shade nets for 20–30 days. Picking at full ripeness keeps the hybrid's herbal edge in the background and the sweetness up front.
Brew it
Espresso: 18–19g in, 35–38g out, 25–35 seconds, water at 93–94°C. Also pulls a fine strong filter.
Roasted to order in Kuala Lumpur · ships within a week · whole bean, 100% specialty arabica, best 2–3 weeks after roast.
In the cup.
How Colombia Finca Tamana Castillo Espresso shows up — flavour profile, body, finish — graded on our internal cupping rubric.
Brew it
like this.
- Ratio
- 15g : 250g
- Time
- 3:00
- Temp
- 93°C
Bloom 30s. Four pours of 60g, 30s apart.
- Ratio
- 30g : 500g
- Time
- 4:00
- Temp
- 92°C
Plunge slow. Decant immediately to avoid over-extraction.
- Ratio
- 18g : 36g
- Time
- 28s
- Temp
- 93°C
Distribute, tamp level, pull. Adjust grind to hit time.
