We like Finca Tamaná and getting Caught in the Rain. 
Sometimes, all it takes is one sip to feel like you've slipped away to paradise. This beautifully washed micro lot from Finca Tamana is as refreshing as a midday downpour and as vibrant as the lush hills of Colombia where it was grown. For over a decade, Don Elias and Bellany have nurtured Finca Tamana. Their commitment to people and quality shines through in every detail, from the clever parabolic dryers to the team of pickers who return season after season. At the heart of this lot is Caturron, a varietal that thrives in the high altitudes of Colombia. Known for its resilience against coffee leaf rust and its ability to deliver outstanding cup quality, Caturron represents a thoughtful balance between innovation and tradition. The cherries are twice-fermented, soaked for 12 hours, and dried with precision—a meticulous process that brings out the best in this unique varietal. The result is a flavour profile that dances on your palate. Dried apricot mingles with cacao nibs and persimmon tartness, creating a layered experience that lingers long after the last sip. Sourced directly from the family, with a little help from our friends at Osito, Caught in the Rain is proof that some things—like a rainy afternoon or a truly great coffee—are worth getting lost in.

ESPRESSO
Dose: 20     Yield: 46     Time: 24 secs     Ratio: 1:2.3     Roast Date: +3
Notes: Tasting this early off roast is not recommended, but this recipe was crafted with that in mind. Ideally +7 days from roasting. Pleasant bitter flavours like persimmon and cacao nibs, sweetness like dried fruits, especially dates. If brewing at a tighter ratio beware of salty or umami flavours. Keeping the contact time short and the ratio long is the key.
- Tommy

POUR OVER
Dose: 16g     Water: 304ml      Temp: 100°C     Bloom: 44ml     Total Time: 02:45     Ratio: 1:19     Roast Date: +4
Pour 1: 100ml @: 00:45     Pour 2: 80ml @: 01:15     Pour 3: 80ml @: 01:45
Notes: A little rusty on the V60, but here is my tried and tested brew with a slight tweak in ratio for more water to coffee. I wanted to open up the dense flavours and give them space to move around instead of cramming them into a clown car full of sardines. I don’t agitate when blooming, trying to keep it simple and less dishes, but you do you. This brew has a more candied citrus rind and a hint of sweet dates.
- Tommy