The El Tambor farm dates back to 1930, and has grown coffee since 1966. Victor Calderon’s family purchased the farm in 2001, and operate using biodynamic and organic practices, including maintaining 25% of the farm area as natural forest. Their attention and care shows in their coffees, which have won Cup of Excellence awards four times in recent years.
This chocolatey, nutty, and sweet coffee works quite well for any preparation from drip to espresso, and is decaffeinated using the Swiss Water process, which uses no chemical solvents.
|Finca El Tambor
|Process||Washed, Swiss Water Decaffeination|
|Varietals||Red Bourbon, Caturra, Pache
|Roasted with||Mixed Hardwood|
|Tasting Notes||Chocolate, Almond, Vanilla