Colombia - El Tambo (Washed) - Filter

El Tambo is our first Colombian coffee of the year and is a great all rounder. It is intensely sweet with a punchy acidity, working perfectly for espresso or filter. *This listing is for the filter roast.

Roasted as a filter, this coffees flavour is much brighter, with a tartness to it's mouthfeel. The stewed pear notes really jump out, making it an intense and highly flavoursome cup.

Why did we buy this coffee?

After last years Milciades Yonda Washed, we were looking for another standout Colombian that worked across all brewing methods. El Tambo’s sugary sweet profile grabbed us immediately.

What's good about it?

El Tambo’s strongest characteristic is its confected sweetness - it tastes like caramelised brown sugar, with a hint of Cola Bottle sweets (yes, really...). It’s acidity reminds us of fresh pears, giving the cup a great freshness.

What's the best way to brew it?

This coffee excels as a pour over (V60, Chemex or Kalita Wave etc), but will also stand up well a Cafetiere, Clever Dripper or Aeropress, offering you a full bodied full immersion coffee.

Flavour notes:

Cola Bottles, Pear, and Pecan, with a descriptor of Smooth. 

Please note: We also roast this coffee for espresso...


We roast on Tue, Wed & Thurs. Your coffee will be roasted within 5 days of purchase, with a shelf life of 6 weeks (optimum serving point of 10-36 days).

Background info:

The Asociación de Mujeres Agropecuarias de Uribe is an organisation of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. "Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness," they say.

The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual "double" fermentation process, as the women describe it. First, the cherries are left in the loading hoppers for 14 hours, then they are de-pulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Finally, they are washed three to four times before being dried either in parabolic dryers or in the sun for 8–12 days.
  • Coffee details:

    • Farm: Asociación de Mujeres Agropecuarias de Uribe
    • Varietal: Castillo, Caturra, Colombia
    • Process: Washed
    • Elevation: 1850-1900 MASL
    • Weight: 250g / 1KG
    • Roast: Filter