{"title":"Tim Wendelboe — June 2026 Drop","description":"\u003ch2\u003eNine coffees. Four farms. Roasted to order in KL.\u003c\/h2\u003e\n\u003cp\u003eTim Wendelboe's coffees on Bean Shipper for a limited window. Freshly roasted to order, shipped within a week. When it's gone, it's gone.\u003c\/p\u003e\n\n\u003ch3\u003eAbout Tim Wendelboe\u003c\/h3\u003e\n\u003cp\u003eTim Wendelboe has been setting the global standard for light filter roasting since 2007. World Barista Champion. Coffee producer at Finca Tamana and Finca El Suelo. The kind of roaster other roasters chase.\u003c\/p\u003e\n\n\u003ch3\u003eWhat's in this drop\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFinca Tamana\u003c\/strong\u003e (Huila, Colombia) — three coffees from Tim's flagship Colombian farm: Variedad Colombia, Pink Bourbon, and Castillo Espresso\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFinca El Puente\u003c\/strong\u003e (La Paz, Honduras) — Marysabel Caballero's award-winning Geisha plus a soft, surprising Batian\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLos Pirineos\u003c\/strong\u003e (Usulután, El Salvador) — Diego Baraona's Pacamara in three expressions: washed filter, honey filter, and honey espresso\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFinca El Suelo\u003c\/strong\u003e (Huila, Colombia) — Tim's own farm. 110 Ethiopian Landrace trees. 48 kilos in existence.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to choose\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eNew to Tim Wendelboe?\u003c\/strong\u003e Start with Finca Tamana Variedad Colombia — comforting, sweet, the easy entry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHunting florals?\u003c\/strong\u003e Finca El Puente Geisha for mandarin and jasmine. Or Finca Tamana Bourbon for winey red fruits.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso machine at home?\u003c\/strong\u003e Tamana Castillo Espresso or Pirineos Pacamara Honey Espresso.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOne coffee. One story. One shot:\u003c\/strong\u003e Finca El Suelo. Tim's own farm. 110 trees. Drink it black, and pay attention.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eLimited stock. Roasted to order. When it's gone, it's gone.\u003c\/em\u003e\u003c\/p\u003e","products":[{"product_id":"el-salvador-los-pirineos-pacamara-christmas-edition","title":"El Salvador Los Pirineos Pacamara","description":"\u003cp\u003e\u003cem\u003eRoasted to order — ships within 1 week of your roast date. This coffee is at its peak two to three weeks after roasting.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eA bright, fruit-forward washed Pacamara from El Salvador\u003c\/h2\u003e\n\u003cp\u003eEl Salvador Los Pirineos Pacamara is a light-roast single origin from the award-winning Los Pirineos farm in Usulután. Grown by producer Diego Baraona and washed-processed, it pours bright and complex — tart red berries, stone fruit and dark chocolate — for filter drinkers who love structured, juicy acidity.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eTart Red Berries · Stone Fruit · Dark Chocolate\u003c\/strong\u003e\u003cbr\u003eComplex and intense, with structured acidity, a clean stone-fruit body and a long dark-chocolate finish.\u003c\/p\u003e\n\u003ch3\u003eCoffee Details\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEl Salvador\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTecapa-Chinameca, Usulután\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLos Pirineos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDiego Baraona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePacamara\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWashed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFebruary 2025\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLight Roast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTart red berries, stone fruit \u0026amp; dark chocolate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eAbout This Coffee\u003c\/h3\u003e\n\u003cp\u003eLos Pirineos sits in the Tecapa-Chinameca range of Usulután, and it is one of El Salvador's most decorated farms — its Pacamara lots have collected award after award over the years. Pacamara is a cross between Pacas and Maragogipe that can be wildly variable in the cup: because the variety was released to farmers before it had fully stabilised, the same seed can give you something extraordinary or something herbal and oniony.\u003c\/p\u003e\n\u003cp\u003eLos Pirineos consistently lands on the extraordinary side, and that is no accident. The farm was one of those involved in developing the variety, so the team was able to select a strong, clean line — Diego now produces certified Pacamara seed that he supplies to other farmers. This lot is proof of that work: none of the off-flavours Pacamara is sometimes known for, just bright red fruit, stone fruit and structured acidity.\u003c\/p\u003e\n\u003cp\u003eThe farm carries a deep family legacy. Diego's father, Gilberto Baraona, spent years refining Pacamara here and earned numerous top-ten placements at the El Salvador Cup of Excellence. Diego continues that legacy today, producing some of the country's finest Pacamara.\u003c\/p\u003e\n\u003ch3\u003eHow to Brew Los Pirineos Pacamara\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eFilter\u003c\/em\u003e\u003c\/p\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRatio\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e60–70g coffee per 1 litre of water\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFiltered, low mineral content\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTip\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWeigh both coffee and water with a digital scale for consistency\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eEspresso\u003c\/em\u003e\u003c\/p\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDose\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e18–19g freshly ground\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eYield\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e35–38g in the cup\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTime\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e25–35 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWater Temp\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e93–94°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eIf the cup tastes sharp or sour, grind a little finer; if it turns bitter or hollow, grind coarser and re-taste.\u003c\/p\u003e\n\u003ch3\u003eHow Much Coffee Is in a Bag?\u003c\/h3\u003e\n\u003cp\u003eThe 250g bag makes around 16 filter cups at roughly 15g per cup, and the 1kg bag makes around 65 cups. For a farm this decorated, that is a generous run of an award-winning Pacamara to brew slowly and savour at home.\u003c\/p\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs this better as espresso or filter?\u003c\/strong\u003e\u003cbr\u003eFilter shows it best — the washed Pacamara's tart red fruit, stone fruit and structured acidity really open up. It also pulls a clean, fruit-forward espresso at 18–19g in for 35–38g out.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e\u003cbr\u003eBright and complex: tart red berries up front, stone fruit through the middle, and a dark-chocolate finish. The acidity is structured rather than sharp, and there are none of the herbal notes Pacamara can sometimes carry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow fresh is it?\u003c\/strong\u003e\u003cbr\u003eWe roast to order and ship within one week of your roast date. This coffee is at its best two to three weeks after roasting, so there is no rush to brew the whole bag straight away.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes Los Pirineos special?\u003c\/strong\u003e\u003cbr\u003eIt is one of El Salvador's most awarded farms, with a long record of top-ten Cup of Excellence placements for its Pacamara. The family even helped develop and stabilise the variety, so the quality is unusually consistent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo you offer free shipping?\u003c\/strong\u003e\u003cbr\u003eYes — free shipping within Malaysia on orders over RM80. Everything is roasted fresh in Kuala Lumpur before it ships to you.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWant to try before committing? Explore the \u003ca href=\"https:\/\/beanshipper.com\/products\/taster-box\"\u003eTaster Box\u003c\/a\u003e. Buying for an office or café? See \u003ca href=\"https:\/\/beanshipper.com\/products\/big-bag\"\u003eBulk \u0026amp; Office Orders\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"250g - January 5","offer_id":41928733261921,"sku":"TW-ESLPPC","price":115.0,"currency_code":"MYR","in_stock":false},{"title":"1kg - October 7","offer_id":42353059463265,"sku":"1TW-ESLPPC","price":380.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/0249\/files\/25-07-01-Los-Pirineos-Pacamara-Filter-WEBSHOP.webp?v=1754323443"},{"product_id":"el-salvador-los-pirineos-pacamara-honey-processed","title":"El Salvador Los Pirineos Pacamara – Honey Processed","description":"\u003cp\u003e\u003cem\u003eRoasted to order and shipped within 24 hours — whole bean, 100% specialty arabica. These light-roasted beans hit their peak two to three weeks after the roast date on your bag.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eA winey, fruit-forward Pacamara single origin from El Salvador\u003c\/h2\u003e\n\u003cp\u003eEl Salvador Los Pirineos Pacamara is a honey-processed single origin grown by Diego Baraona in Tecapa-Chinameca, Usulután. Light roasted to protect its delicate fruit, it pours sweet and clean with strawberry, ripe stone fruit and cacao. Made for filter brewers who love a juicy, expressive cup.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eStrawberry · Stone Fruit · Cacao Nibs\u003c\/strong\u003e\u003cbr\u003eSweet and winey up front, with a smooth medium body, gentle fruity acidity and a clean, lingering finish.\u003c\/p\u003e\n\u003ch3\u003eCoffee Details\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEl Salvador\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTecapa-Chinameca, Usulután\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLos Pirineos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDiego Baraona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePacamara\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHoney\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFebruary 2024\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLight Roast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWiney, stone fruits \u0026amp; cacao nibs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eAbout This Coffee\u003c\/h3\u003e\n\u003cp\u003eLos Pirineos sits in the Tecapa-Chinameca range of Usulután, a farm that has been in the Baraona family for over 130 years. Diego Baraona is a fifth-generation coffee farmer who took over in 2020 after the passing of his father, the legendary producer Gilberto Baraona. Three years on, Diego is not only matching his father's quality but pushing it further.\u003c\/p\u003e\n\u003cp\u003ePacamara is a cross between Pacas and Maragogipe, capable of remarkable cup profiles. The Baraona family spent years selecting and refining their Pacamara, work that earned numerous top-ten placements at the El Salvador Cup of Excellence — and Diego is carrying that legacy forward.\u003c\/p\u003e\n\u003cp\u003eThis is a honey-processed lot, meaning the parchment was dried with its mucilage still on. As it dries, the mucilage ferments gently to build subtle notes of strawberry and ripe stone fruit. Honey coffees can turn rough, but Los Pirineos keeps theirs clean: the beans dry slowly on raised beds under shade nets, raked through the day for even drying and covered at night to prevent moisture pickup. The result is sweet, smooth and distinctly fruity.\u003c\/p\u003e\n\u003ch3\u003eHow to Brew Los Pirineos Pacamara\u003c\/h3\u003e\n\u003cp\u003eThis light roast shines as filter, with espresso parameters for those pulling shots.\u003c\/p\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eRecipe\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFilter (pour over)\u003c\/td\u003e\n\u003ctd\u003e60–70 g coffee per litre of water (about 15 g per 250 ml cup)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEspresso\u003c\/td\u003e\n\u003ctd\u003e18–19 g in, 35–38 g out, 25–35 seconds, 93–94°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eUse a digital scale for both coffee and water, and dial in to taste: grind finer if the cup is thin or sour, coarser if it turns bitter or drags.\u003c\/p\u003e\n\u003ch3\u003eHow Much Coffee Is in a Bag?\u003c\/h3\u003e\n\u003cp\u003eA 250g bag brews roughly 16 filter cups at 15 grams each — a generous run of a genuinely rare coffee. Pacamara from a Cup of Excellence-winning family farm is grown in tiny volumes, so each bag is a limited window to taste a true El Salvador microlot at home.\u003c\/p\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs this better as espresso or filter?\u003c\/strong\u003e\u003cbr\u003eFilter is where it sings — pour over or batch brew brings out the strawberry, stone fruit and cacao. It works as espresso too, using 18–19 g in for 35–38 g out, but the light roast is built to shine in filter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e\u003cbr\u003eSweet, winey and fruity: think strawberry and ripe stone fruit up front, with cacao nibs underneath. The body is smooth and medium, the acidity gentle, the finish clean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is honey processing?\u003c\/strong\u003e\u003cbr\u003eThe coffee is de-pulped, then dried with its sticky mucilage still on the bean. That mucilage ferments gently during slow drying, building extra sweetness and fruit while keeping the cup clean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow fresh is the coffee?\u003c\/strong\u003e\u003cbr\u003eWe roast to order in Kuala Lumpur and ship within 24 hours. This light roast tastes best two to three weeks after the roast date printed on your bag, then stays great for several more weeks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo you offer free shipping?\u003c\/strong\u003e\u003cbr\u003eYes. Free shipping within Malaysia on orders over RM80.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWant to try before committing? Explore the \u003ca href=\"https:\/\/beanshipper.com\/products\/taster-box\"\u003eTaster Box\u003c\/a\u003e. Buying for an office or café? See \u003ca href=\"https:\/\/beanshipper.com\/products\/big-bag\"\u003eBulk \u0026amp; Office Orders\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"250g - May 7","offer_id":42027068031073,"sku":"TW-LPPC","price":110.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/0249\/files\/25-02-01-Los-Pirineos-Pacamara-Honey-Filter-WEBSHOP.webp?v=1740726770"},{"product_id":"colombia-finca-tamana-variedad-colombia","title":"Colombia Finca Tamana Variedad Colombia","description":"\u003cp\u003e\u003cem\u003eShips within 1 week of your roast date. These beans hit their peak 2 to 3 weeks after roasting.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eA clean, sweet washed Colombian single origin\u003c\/h2\u003e\n\u003cp\u003eColombia Finca Tamana is a washed single origin from El Pital, Huila, grown by Elias Roa and Bellanid Sanchez. The Variedad Colombia variety gives a smooth, panela-sweet cup with subtle red fruit. A light roast for filter lovers who want clarity, body and gentle fruit.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSweet Chocolate · Caramel · Red Fruits\u003c\/strong\u003e\u003cbr\u003eClean and smooth in the cup, with a panela-like sweetness, soft fruity acidity and a subtle herbal finish.\u003c\/p\u003e\n\u003ch3\u003eCoffee Details\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eColombia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEl Pital, Huila\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFinca Tamana\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eElias Roa \u0026amp; Bellanid Sanchez\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVariedad Colombia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWashed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMay - June 2024\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLight Roast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSweet chocolate, caramel \u0026amp; red fruits\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eAbout This Coffee\u003c\/h3\u003e\n\u003cp\u003eFinca Tamana sits in El Pital, in Colombia's renowned Huila department. When Elias and Bellanid took over the farm in 2011, much of it was planted with Caturra and Variedad Colombia. Leaf rust hit the Caturra hard year after year, but Variedad Colombia, bred for rust resistance, stayed consistent and clean in the cup, and today it is the benchmark coffee from this farm.\u003c\/p\u003e\n\u003cp\u003eThe difference here is in the picking. When the cherries are harvested super ripe, at a deep purple colour, the herbal notes Variedad Colombia is known for fall into the background and bright red fruit comes forward. Meticulous hand sorting, careful washed processing and slow drying give this lot its hallmark sweetness and a clean, smooth profile that reflects the variety and the region it comes from.\u003c\/p\u003e\n\u003ch3\u003eHow to Brew Colombia Finca Tamana\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFilter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDose\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e60-70g coffee per litre of water\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTip\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUse a digital scale for both coffee and water\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eFor espresso, try 18-19g in, 35-38g out over 25-35 seconds at 93-94°C; a VST 18g basket helps with clean, sweet extraction. Grind finer if the cup tastes thin or sour, coarser if it turns bitter or harsh.\u003c\/p\u003e\n\u003ch3\u003eHow Much Coffee Is in a Bag?\u003c\/h3\u003e\n\u003cp\u003eAs a filter coffee at roughly 15g per cup, a 250g bag makes about 16 cups and a 1kg bag makes around 65 cups. Plenty of mornings to settle into the sweetness of a single farm in Huila and dial in your favourite recipe.\u003c\/p\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs this better as espresso or filter?\u003c\/strong\u003e\u003cbr\u003eFilter is where it shines. The clean, washed profile and gentle red-fruit sweetness come through beautifully in a pour-over or batch brew. It also works as a sweet, balanced espresso if you prefer a lighter, fruit-forward shot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e\u003cbr\u003eSweet chocolate and caramel up front, with a panela-like sweetness, soft red fruit and a subtle herbal note on the finish. Clean, smooth and easy to drink rather than loud or sharp.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow fresh is the coffee?\u003c\/strong\u003e\u003cbr\u003eWe roast to order and ship within one week of your roast date. These beans are at their best 2 to 3 weeks after roasting, so there is no rush to brew the moment they arrive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAny tips for getting the most from it?\u003c\/strong\u003e\u003cbr\u003eWeigh your coffee and water with a digital scale and start at 60-70g per litre for filter. Adjust grind to taste: finer if it is thin or sour, coarser if it turns bitter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo you offer free shipping?\u003c\/strong\u003e\u003cbr\u003eYes. Free shipping within Malaysia on orders over RM80. Everything is roasted fresh in Kuala Lumpur before it ships to you.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWant to try before committing? Explore the \u003ca href=\"https:\/\/beanshipper.com\/products\/taster-box\"\u003eTaster Box\u003c\/a\u003e. Buying for an office or café? See \u003ca href=\"https:\/\/beanshipper.com\/products\/big-bag\"\u003eBulk \u0026amp; Office Orders\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"250g - June 29","offer_id":42169164365921,"sku":"TW-CLTVRD","price":110.0,"currency_code":"MYR","in_stock":true},{"title":"1kg - June 29","offer_id":42254244741217,"sku":"1TW-CLTVRD","price":350.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/0249\/files\/FincaTamanaColombia-Filter-WEBPAGE.webp?v=1780908187"},{"product_id":"colombia-finca-tamana-castillo-espresso","title":"Colombia Finca Tamana Castillo Espresso","description":"\u003cp\u003e\u003cem\u003eRoasted to order — ships within 1 week of your roast date. These espresso-roast beans hit their peak 2 to 3 weeks after roasting, so give them a few days to rest.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eA sweet, intense Colombian espresso single origin\u003c\/h2\u003e\n\u003cp\u003eColombia Finca Tamana Castillo is a washed single origin from El Pital in Huila, roasted for espresso. Expect an intense, sweet cup layered with herbs, dark chocolate and a lift of red fruit. It is built for home espresso lovers who want depth, body and a clean, sweet finish.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHerbal · Red Fruit · Dark Chocolate\u003c\/strong\u003e\u003cbr\u003eFull-bodied and sweet, with a gentle herbal edge, a flash of red-fruit acidity and a long, chocolatey finish.\u003c\/p\u003e\n\u003ch3\u003eCoffee Details\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eColombia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEl Pital, Huila\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFinca Tamana\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eElias Roa \u0026amp; Bellanid Sanchez\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCastillo Tambo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWashed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJuly 2024\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEspresso Roast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHerbal, red fruits \u0026amp; dark chocolate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eAbout This Coffee\u003c\/h3\u003e\n\u003cp\u003eThis lot comes from Finca Tamana in El Pital, Huila, grown by Elias Roa and Bellanid Sanchez. The variety is Castillo Tambo, a regional selection prized for its consistency in the cup. Castillo is an advanced Colombian hybrid developed over more than 30 years by the national research body Cenicafe, bred for leaf-rust resistance and genuine cup quality. Today it accounts for a large share of the coffee grown across Colombia.\u003c\/p\u003e\n\u003cp\u003ePicked fully ripe at a deep purple, Castillo trades its sometimes-herbal reputation for sweetness and fruit. Cherries are hand-sorted, de-pulped in the morning, then fermented for 24 hours in stainless steel tanks. The coffee is washed with a low-water eco-mill, soaked for a further 24 hours and slow-dried on shaded beds and parabolic dryers over 20 to 30 days. That careful, clean processing is what gives this espresso its sweetness and clarity.\u003c\/p\u003e\n\u003ch3\u003eHow to Brew Colombia Finca Tamana\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDose\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e18–19g freshly ground\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eYield\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e35–38g in the cup\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTime\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e25–35 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWater temp\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e93–94°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eFilter\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRatio\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e60–70g coffee per 1L water\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrind\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMedium, adjust to taste\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eIf the shot runs too fast or tastes sharp, grind finer; if it chokes or turns bitter, grind a touch coarser. Weigh both your dose and your yield for repeatable results.\u003c\/p\u003e\n\u003ch3\u003eHow Much Coffee Is in a Bag?\u003c\/h3\u003e\n\u003cp\u003eAt around 18g per espresso dose, a 250g bag pulls roughly 14 shots and a 1kg bag around 55 shots — enough single origin espresso to dial in your machine and still enjoy weeks of sweet, chocolatey mornings from one farm in Huila.\u003c\/p\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs this better as espresso or filter?\u003c\/strong\u003e\u003cbr\u003eIt is roasted for espresso, where the body, dark chocolate and sweetness shine. It still brews a lovely filter at 60–70g per litre if you prefer a lighter, fruitier cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e\u003cbr\u003eIntense and sweet, with herbs and dark chocolate up front and a flash of red fruit. The finish is long and chocolatey, never harsh when pulled well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow fresh is it?\u003c\/strong\u003e\u003cbr\u003eWe roast to order and ship within one week of your roast date. These espresso beans are at their best 2 to 3 weeks after roasting, so let them rest before dialling in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat grind should I order?\u003c\/strong\u003e\u003cbr\u003eOrder whole bean and grind fresh for each brew — it makes the biggest difference. If you need it ground, tell us your brew method so we can match the grind.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo you offer free shipping?\u003c\/strong\u003e\u003cbr\u003eYes. Free shipping within Malaysia on orders over RM80. We roast fresh in Kuala Lumpur and ship nationwide.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWant to try before committing? Explore the \u003ca href=\"https:\/\/beanshipper.com\/products\/taster-box\"\u003eTaster Box\u003c\/a\u003e. Buying for an office or café? See \u003ca href=\"https:\/\/beanshipper.com\/products\/big-bag\"\u003eBulk \u0026amp; Office Orders\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"250g - July 1","offer_id":42169180422241,"sku":"TW-CLTCSTESP","price":120.0,"currency_code":"MYR","in_stock":false},{"title":"1kg - July 1","offer_id":42254249033825,"sku":"1TW-CLTCSTESP","price":390.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/0249\/files\/25-04-01-Finca-Tamana-Castillo-Tambo-Espresso-WEBSHOP.webp?v=1747042941"},{"product_id":"honduras-finca-el-puente-gesha","title":"Honduras Finca el Puente Geisha","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eExpect sweet mandarin flavours with floral notes and a herbal twist from this award winning Geisha coffee.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eShips within 1 week after roast date\u003cbr\u003e100% specialty arabica coffee beans only\u003cbr\u003e\u003cem\u003eTim Wendelboe's coffee beans are at their peak 2 to 3 weeks after roasting\u003c\/em\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\" style=\"height: 294px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 42px;\"\u003e\n\u003ctd style=\"height: 42px; width: 30.7964%; text-align: left;\"\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 42px; width: 81.2036%;\"\u003eGeisha\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 42px;\"\u003e\n\u003ctd style=\"height: 42px; width: 30.7964%; text-align: left;\"\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 42px; width: 81.2036%;\"\u003eWashed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 42px;\"\u003e\n\u003ctd style=\"height: 42px; width: 30.7964%; text-align: left;\"\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 42px; width: 81.2036%;\"\u003eChinacla, La Paz\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 42px;\"\u003e\n\u003ctd style=\"height: 42px; width: 30.7964%; text-align: left;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 42px; width: 81.2036%; text-align: left;\"\u003eMarysabel Caballero \u0026amp; Moises Herrera\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 42px;\"\u003e\n\u003ctd style=\"height: 42px; width: 30.7964%; text-align: left;\"\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 42px; width: 81.2036%; text-align: left;\"\u003eJanuary – February 2025\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 42px;\"\u003e\n\u003ctd style=\"height: 42px; width: 30.7964%; text-align: left;\"\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 42px; width: 81.2036%; text-align: left;\"\u003eLight Roast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 42px;\"\u003e\n\u003ctd style=\"height: 42px; width: 30.7964%; text-align: left;\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 42px; width: 81.2036%;\"\u003eSweet mandarin, jasmine \u0026amp; honey\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eTim's Note: \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Geisha cultivar is famous for its floral and citric cup profile. This award winning coffee from Marysabel and Moises is no exception. Unlike the Panamanian Geishas which typically has a light bodied cup, this Honduran grown Geisha has a heavier mouthfeel, slight lower intensity of acidity and  a subtle herbal finish. Like last year Moises separated all pickings from his Geisha trees and I was fortunate to be able to select my favourite lots.  This particular lot is from their first picking period in 2025.  \u003c\/p\u003e\n\u003cp\u003eDespite having extremely challenging weather conditions with excessive rain and some nights with frost during the harvest, Marysabel and Moises were able to produce clean and aromatic Geisha this year too. Moises said that almost 50% of the beans had frost damage and had to be sorted out. Fortunately they have their own dry mill so they were able to pass the coffee through the different sorting stages several times until the coffee was up to their and our quality standards.   \u003c\/p\u003e\n\u003cp\u003eThe first pickings are as expected slightly less intense than the later harvest we are expecting to arrive later this year, but this is still a beautiful example of the Geisha coffee that Finca el Puente is known for.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen I am brewing this coffee with a V60 or filter coffee method, I sometimes experience a bit slow drawdown time during brewing (time for water to filter through the coffee). If you have the same experience I recommend that you do not grind coarser to compensate for this but rather let it take some more time to make sure the coffee is extracted well. Since this coffee is lightly roasted you will get a more balanced brew even if you have longer brew times. In fact I personally would grind this coffee slight finer than for example the Catuaí from Finca el Puente to make sure I get the most sweetness, fruity and floral flavours out of this coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCultivar:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Geisha cultivar is famous for its floral and citric cup profile. This award winning Geisha coffee from Finca el Puente is no exception. Unlike the Panamanian geishas which typically has a light bodied cup, these Honduran grown Geisha coffee beans have a heavier mouthfeel, slight lower intensity of acidity ad  a subtle herbal finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePicking and sorting\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eRipe cherries are hand picked by local pickers. The pickers are paid extra to sort ripe cherries from the unripe while they are picking. Sorting is done by simply putting the cherries in separate bags.\u003cbr\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eDepupling, fermenting \u0026amp; washing\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee cherries are de-pulped in the afternoon and the mucilage is partially removed from the parchment coffee with the use of a mechanical mucilage remover. Then the parchment coffee is fermented over night before the remaining mucilage is washed off with clean water in a washing channel which helps sorting floaters and undeveloped beans from the denser and more developed coffee. After washing the excess water is removed from the parchment coffee with the help of a centrifuge. Then the coffee is ready for drying.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eDrying\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffees we buy from Marysabel and Moises are all dried slowly on raised beds covered with shade nets. These beds are set up by their house in Marcala where the climate is drier than at the wet mill which is located higher up in the mountains. During drying the coffees are raked throughout the day to ensure even drying. At night it gets covered to prevent condensation and the risk of the coffee gaining moisture in the drying process. Once the coffees are dried, they are stored in air tight grain pro bags before the they get milled and packed in vacuum packs and shipped to Norway.\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Recipe:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eFilter\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eEspresso\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe strongly recommend using \u003ca href=\"https:\/\/staging-perftest.timwendelboe.coffee\/product\/vst-espresso-filter-basket\/\"\u003eVST filter baskets\u003c\/a\u003e. Both the 18g, 20g and the 22g basket is great for our coffee. The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to each other which makes it easy to be more consistent when brewing on several groups at the same time. You can buy the filters on our webshop, just make sure they fit your machine (ours fits all La Marzocco machines and machines with 58mm filter baskets). With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly-ground coffee, 25-35s brewing time, 35-38g of final brew liquid in the cup, 93°C-94°C brew water temperature.\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"250g - January 5","offer_id":42353116512353,"sku":"TW-HFEPTG","price":165.0,"currency_code":"MYR","in_stock":false},{"title":"1kg - January 5","offer_id":42353116545121,"sku":"1TW-HFEPTG","price":600.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/0249\/files\/25-08-01-Finca-El-Puente-Geisha-Filter-WEBSHOP.webp?v=1754324726"},{"product_id":"finca-el-suelo-ethiopian-landrace","title":"Finca El Suelo Ethiopian Landrace","description":"\u003ch3\u003e110 trees. 48 kilos. The most singular coffee in the drop.\u003c\/h3\u003e\n\u003cp\u003eTim Wendelboe planted Ethiopian landrace seeds at his own farm in Huila, Colombia in 2019. This is the 5th harvest from those 110 trees — hand-picked, hand-sorted, fermented in small buckets. Floral, citrus, baking spice. Drink it black and pay attention.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFloral · citrus · baking spice\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout this coffee\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Tim Wendelboe\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Suelo, El Vegón, El Pital, Huila\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e Ethiopian Landrace\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e May–August 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast profile:\u003c\/strong\u003e Light, filter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFreshness \u0026amp; shipping\u003c\/h4\u003e\n\u003cp\u003eRoasted to order — ships within 1 week of your roast date. 100% specialty arabica, at its peak 2 to 3 weeks after roasting.\u003c\/p\u003e\n\u003ch4\u003eHow to brew\u003c\/h4\u003e\n\u003cp\u003eFilter only. 60–70g per litre. Fresh water, a digital scale, and grind just before brewing.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePart of the Tim Wendelboe — June 2026 Drop. A tiny lot — 110 trees, 48kg of green coffee in total. Extremely limited.\u003c\/em\u003e\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"100g","offer_id":45091579920481,"sku":"BSH-TW-ELSUELO-100G","price":245.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/0249\/files\/FincaElSueloEthiopianLandrace.png?v=1780913252"},{"product_id":"finca-tamana-bourbon","title":"Finca Tamana Bourbon","description":"\u003ch3\u003eSweet, winey, and unapologetically floral.\u003c\/h3\u003e\n\u003cp\u003eA blend of Bourbon and Pink Bourbon from Finca Tamana in Huila, Colombia. Red fruits, flowers, and a wine-like acidity that lingers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWiney · red fruits · floral\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout this coffee\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducers:\u003c\/strong\u003e Elias Roa \u0026amp; Bellanid Sanchez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Tamana, El Pital, Huila\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e Bourbon, Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast profile:\u003c\/strong\u003e Light, filter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFreshness \u0026amp; shipping\u003c\/h4\u003e\n\u003cp\u003eRoasted to order — ships within 1 week of your roast date. 100% specialty arabica, at its peak 2 to 3 weeks after roasting.\u003c\/p\u003e\n\u003ch4\u003eHow to brew\u003c\/h4\u003e\n\u003cp\u003eFilter brewing recommended. 60–70g per litre. Grind just before brewing.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePart of the Tim Wendelboe — June 2026 Drop. Limited stock.\u003c\/em\u003e\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"250g","offer_id":45091581362273,"sku":"BSH-TW-TAMBOUR-250G","price":130.0,"currency_code":"MYR","in_stock":true},{"title":"1kg","offer_id":45091581395041,"sku":"BSH-TW-TAMBOUR-1KG","price":420.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/0249\/files\/FincaTamanaRed_PinkBourbonFilter-WEBSHOP.png?v=1780913274"},{"product_id":"finca-el-puente-batian","title":"Finca El Puente Batian","description":"\u003ch3\u003eA Kenyan variety, grown in Honduras. Soft, sweet, surprising.\u003c\/h3\u003e\n\u003cp\u003eBatian is a Kenyan cultivar, brought to Finca El Puente by Marysabel Caballero. Gentler than you'd expect — sweet red fruits, plum, and a soft floral lift.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRed fruits · plum · floral\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout this coffee\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducers:\u003c\/strong\u003e Marysabel Caballero \u0026amp; Moises Herrera\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Puente, Chinacla, La Paz\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Honduras\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e Batian\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast profile:\u003c\/strong\u003e Light, filter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFreshness \u0026amp; shipping\u003c\/h4\u003e\n\u003cp\u003eRoasted to order — ships within 1 week of your roast date. 100% specialty arabica, at its peak 2 to 3 weeks after roasting.\u003c\/p\u003e\n\u003ch4\u003eHow to brew\u003c\/h4\u003e\n\u003cp\u003eFilter brewing recommended. 60–70g per litre. Grind just before brewing.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePart of the Tim Wendelboe — June 2026 Drop. Limited stock.\u003c\/em\u003e\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"250g","offer_id":45091587358817,"sku":"BSH-TW-EPBATIAN-250G","price":130.0,"currency_code":"MYR","in_stock":true},{"title":"1kg","offer_id":45091587391585,"sku":"BSH-TW-EPBATIAN-1KG","price":420.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/0249\/files\/FincaElPuenteBatian-Filter-WEBPAGE.png?v=1780913348"},{"product_id":"los-pirineos-pacamara-espresso-honey-process","title":"Los Pirineos Pacamara Espresso — Honey Process","description":"\u003ch3\u003eHoney-processed Pacamara, dialled for the espresso machine.\u003c\/h3\u003e\n\u003cp\u003eDiego Baraona's Pacamara from Los Pirineos, honey-processed and roasted for espresso. Pulls with the body of a chocolate bar and the fruit of stone-fruit jam.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWiney · stone fruits · cacao nibs\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout this coffee\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Diego Baraona\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Los Pirineos, Tecapa-Chinameca, Usulután\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e El Salvador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e Pacamara\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast profile:\u003c\/strong\u003e Medium-light, espresso\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFreshness \u0026amp; shipping\u003c\/h4\u003e\n\u003cp\u003eRoasted to order — ships within 1 week of your roast date. 100% specialty arabica, at its peak 2 to 3 weeks after roasting.\u003c\/p\u003e\n\u003ch4\u003eHow to brew\u003c\/h4\u003e\n\u003cp\u003eEspresso: 18g in, 36–40g out, 25–32 seconds. Pull slower for more syrup.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePart of the Tim Wendelboe — June 2026 Drop. Limited stock.\u003c\/em\u003e\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"250g","offer_id":45091588735073,"sku":"BSH-TW-PIRPACEH-250G","price":130.0,"currency_code":"MYR","in_stock":true},{"title":"1kg","offer_id":45091588767841,"sku":"BSH-TW-PIRPACEH-1KG","price":420.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/0249\/files\/LosPirineosPacamaraEspresso-WEBSHOP.png?v=1780913371"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/0249\/collections\/FincaElPuenteGeisha-Filter-WEBPAGE.png?v=1780913847","url":"https:\/\/beanshipper.com\/en-hk\/collections\/tim-wendelboe-june-2026-drop.oembed","provider":"Bean Shipper","version":"1.0","type":"link"}