{"title":"Tim Wendelboe","description":"","products":[{"product_id":"echemo-certified-organic","title":"Echemo – Certified Organic 250g","description":"\u003cdiv class=\"product__text product-text-text_8BzgHR color-scheme-fg-body color-scheme-bg-body rte\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA sweet and intense coffee with lingering intense stone fruit flavours and aromatic floral notes.   \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cultivars-inline\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eProducer: \u003c\/span\u003e\u003cstrong\u003eKhalid Shifa\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eCountry: \u003c\/span\u003e\u003cstrong\u003eEthiopia\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eRegion: \u003c\/span\u003e\u003cstrong\u003eGoma, Jimma\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eProcess: \u003c\/span\u003e\u003cstrong\u003eWashed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"metafield-single_line_text_field-array\"\u003e\n\u003cli class=\"metafield-single_line_text_field\"\u003e\n\u003c\/li\u003e\n\u003cli class=\"metafield-single_line_text_field\"\u003eEthiopian heirloom from Coche forest\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eKhalid is mainly growing old cultivars that was planted by his grandfather many years ago. When establishing the farm, Khalid’s grandfather selected seeds from wild coffee trees from the the nearby Coche forest and the trees he planted are still producing well today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eDepupling, fermenting \u0026amp; washing\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe cherries are de-pulped in the next morning.  Once de-pulped, the parchment coffee, with it’s mucilage still on, is wet fermented in clean water for about 24 hours. After fermentation the coffee is graded and washed in a washing channel in order to remove the remaining mucilage and grade out the light coffee beans.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDrying\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe coffees are dried on elevated drying tables covered with shade nets where defect parchment coffee gets sorted out by hand. Drying the coffee takes about 12 - 14 days. During daytime the coffees are raked to ensure even drying.  The drying process is finished when the moisture content in the coffee beans is between 9- 11,5%.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-variant-picker-block variant-picker-button swatch-size-normal\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv id=\"Quantity-Form-template--21087503417557__main\" class=\"product-form__input product-form__quantity\"\u003e\u003c\/div\u003e","brand":"Tim Wendelboe","offers":[{"title":"Default Title","offer_id":46073063342252,"sku":null,"price":44.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/1647\/3004\/files\/Echemo_Filter_Webshop_1_b1ed8f58-f099-4cc9-9c1a-ed33a0e4a890.webp?v=1792500930"},{"product_id":"finca-tamana-variedad-colombia-espresso","title":"Finca Tamana Variedad Colombia Espresso","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eProducer: \u003c\/span\u003e\u003cstrong\u003eElias Roa \u0026amp; Bellanid Sanchez\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eCountry: \u003c\/span\u003e\u003cstrong\u003eColombia\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eRegion: \u003c\/span\u003e\u003cstrong\u003eEl Pital, Huila\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eProcess: \u003c\/span\u003e\u003cstrong\u003eWashed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eCaramel, chocolate \u0026amp; red fruits\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDepupling, fermenting \u0026amp; washing\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe coffee cherries are stored in the cherry hopper in open air over night before the coffee is de-pulped in the morning. After de-pulping, the parchment coffee with the mucilage on is fermented for 24 hours in clean stainless steel tanks. The fermentation is stopped when the mucilage is easy to clean off and before the coffee flavour is influenced by negative fermentation flavours. The coffee is then washed in clean water by using an eco-mill which is a mechanical mucilage remover. The eco-mill reduces water waste from the average 50-100 litres of water per kilo of coffee with traditional washing methods to only 0,5 – 1 litre per kilo. After washing the coffees are soaked for 24 hours in clean water in tiled cement tanks. All floaters (beans with low density) are removed during the washing and soaking process.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDrying\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAfter the soaking stage the clean parchment coffee is dried in parabolic dryers and drying beds covered with shade nets to prevent the beans from over heating. The coffees are raked throughout the day to ensure even drying. Drying normally takes from 20 to 30 days and once the moisture content is below 11% it gets packed and stored in air tight grain pro bags.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tim Wendelboe","offers":[{"title":"Default Title","offer_id":47662743912620,"sku":null,"price":44.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/1647\/3004\/files\/FincaTamanaColombiaEspresso-WEBSHOP.webp?v=1792500058"},{"product_id":"gachatha-espresso-250g","title":"Gachatha Espresso 250g","description":"\u003cdiv class=\"product__description rte quick-add-hidden\"\u003e\n\u003cp\u003e\u003cspan\u003eThis Kenyan coffee from the Gachatha wet mill has intense fruity flavours of blackcurrants, blackberries and raisins.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"Quantity-Form-template--21114685587627__main\" class=\"product-form__input product-form__quantity product-form__quantity-top\"\u003e\u003cspan class=\"visually-hidden\" id=\"quantity-label-template--21114685587627__main\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eProducer: \u003c\/span\u003e\u003cstrong\u003eSeveral smallholders farmers\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eCountry: \u003c\/span\u003e\u003cstrong\u003eKenya\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eRegion: \u003c\/span\u003e\u003cstrong\u003eNyeri\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eProcess: \u003c\/span\u003e\u003cstrong\u003eWashed\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv id=\"Quantity-Form-template--21114685587627__main\" class=\"product-form__input product-form__quantity product-form__quantity-top\"\u003e\u003cspan class=\"visually-hidden\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-form__input product-form__quantity product-form__quantity-top\"\u003e\n\u003cp\u003eDepupling, fermenting \u0026amp; washing\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe cherries are depulped and graded by using an old Aagard disc de-pulper that uses water and gravity to sort dense beans from less dense beans. Coffee of different grades are moved to separate fermentation tanks where the parchment coffee, with it’s mucilage still on, is dry fermented for about 12-16 hours over night. After fermentation the coffee is washed in clean water and graded once again by gravity. The more dense beans are dried separately from the beans with lower density and inferior quality.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDrying\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe coffees are dried on elevated drying tables, where defect parchment coffee gets sorted out by hand. Drying the coffee takes about 10 – 14 days. During daytime the coffees are raked to ensure even drying. The drying tables are covered during the hottest times of the day to avoid over heating and also at night time to prevent condensation. The drying process is finished when the moisture content in the coffee beans is between 10-12%. After drying, the coffees are stored in conditioning bins before delivery to the dry mill. The coffees we buy from Kenya are always vacuum packed before it is shipped to Norway.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Tim Wendelboe","offers":[{"title":"Default Title","offer_id":47662745845932,"sku":null,"price":43.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/1647\/3004\/files\/GachathaEspresso.webp?v=1792500391"},{"product_id":"finca-tamana-caturron-250g","title":"Finca Tamana Caturron 250g","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA coffee with unique and distinct flavours of bell pepper, habanero and tropical fruit. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eProducer: \u003cstrong\u003eElias Roa \u0026amp; Bellanid Sanchez\u003c\/strong\u003e\u003cbr\u003eCountry: \u003cstrong\u003eColombia\u003c\/strong\u003e\u003cbr\u003eRegion: \u003cstrong\u003eEl Pital, Huila\u003c\/strong\u003e\u003cbr\u003eProcess: \u003cstrong\u003eWashed\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"metafield-single_line_text_field-array\"\u003e\n\u003cli class=\"metafield-single_line_text_field\"\u003eCaturron\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eCaturron is a Colombian cultivar discovered in Huila but we don’t really know where it occurred first.\u003cbr\u003e\u003cbr\u003eCaturron is a local Colombian cultivar discovered in Huila. We sent a small sample of green beans from this cultivar for DNA testing two years ago and the results suggest it is a crossing between Hibrido de Timor (Arabica x Robusta) and Bourbon or Caturra.\u003cbr\u003e\u003cbr\u003eThis means it is genetically very similar to Variedad Colombia but the Caturron cultivar is both different and very uniform with distinct oblong beans and it is showing good resistance against leaf rust. \u003cbr\u003e\u003cbr\u003eThe cup profile is also very distinct with a bell pepper like herbal character with fruity and floral notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eDepupling, fermenting \u0026amp; washing\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe coffee cherries are stored in the cherry hopper in open air over night before the coffee is de-pulped in the morning. After de-pulping, the parchment coffee with the mucilage on is fermented for 24 hours in clean stainless steel tanks. The fermentation is stopped when the mucilage is easy to clean off and before the coffee flavour is influenced by negative fermentation flavours. The coffee is then washed in clean water by using an eco-mill which is a mechanical mucilage remover. The eco-mill reduces water waste from the average 50-100 litres of water per kilo of coffee with traditional washing methods to only 0,5 – 1 litre per kilo. After washing the coffees are soaked for 24 hours in clean water in tiled cement tanks. All floaters (beans with low density) are removed during the washing and soaking process.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDrying\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAfter the soaking stage the clean parchment coffee is dried in parabolic dryers and drying beds covered with shade nets to prevent the beans from over heating. The coffees are raked throughout the day to ensure even drying. Drying normally takes from 20 to 30 days and once the moisture content is below 11% it gets packed and stored in air tight grain pro bags.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Default Title","offer_id":47662747746476,"sku":null,"price":46.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/1647\/3004\/files\/FincaTamanaCaturronFilter-WEBSHOP.webp?v=1792500713"},{"product_id":"tatmara-250g","title":"Tatmara 250g","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA clean coffee with floral, citrus and stone fruit flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eProducer: \u003cstrong\u003eNegussie Tadesse\u003c\/strong\u003e\u003cbr\u003eCountry: \u003cstrong\u003eEthiopia\u003c\/strong\u003e\u003cbr\u003eRegion: \u003cstrong\u003eDakiti, Kaffa\u003c\/strong\u003e\u003cbr\u003eProcess: \u003cstrong\u003eWashed\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNegussie has mainly planted two different cultivars named 74110 and 74112 on his farm that he separates when picking and processing his coffees. Both cultivars are selections made by the Jimma Agricultural Research Center (JARC) and although they have very similar qualities, there are some subtle nuances in the flavour profile. The two cultivars begin with the number “74” that indicates their cataloging and selection in 1974.\u003cbr\u003e\u003cbr\u003eThe 74110 cultivar was selected from an original “mother tree” in the Bishari village of the Metu Province in the Illuababora zone. After research in their field laboratory (coffee farm) in Jimma, the JARC researchers found the cultivar to be resistant to coffee berry disease and to have a high yield potential. JARC released the cultivar in 1979 as a new and improved cultivar and since then it has become one of the most popular cultivars in Ethiopia known for its floral and citric flavour profile.\u003cbr\u003e\u003cbr\u003eCultivar 74112 also originates in the Metu-Bishari forest and was similarly released in 1979 for its resistance to coffee berry disease and high yield potential. Like the 74110 it is also among the most commonly planted cultivar in Ethiopia today, especially on recently established farms in the southern, southwestern and western coffee-growing parts of Ethiopia.\u003cbr\u003e\u003cbr\u003e(Source: \"A Reference Guide to Ethiopian Coffee Varieties\" by Getu Bekele and Timothy Hill. G Broad Trading PLC, Addis Ababa, Ethiopia \/  Counter Culture Coffee, Durham, NC, USA, 2018.)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eDepupling, fermenting \u0026amp; washing\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe cherries are de-pulped in the next morning.  Once de-pulped, the parchment coffee, with it’s mucilage still on, is wet fermented in clean water for about 24 hours. After fermentation the coffee is graded and washed in a washing channel in order to remove the remaining mucilage and grade out the light coffee beans.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDrying\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe coffees are dried on elevated drying tables covered with shade nets where defect parchment coffee gets sorted out by hand. Drying the coffee takes about 12 - 14 days. During daytime the coffees are raked to ensure even drying.  The drying process is finished when the moisture content in the coffee beans is between 9- 11,5%.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tim Wendelboe","offers":[{"title":"Default Title","offer_id":47662762754220,"sku":null,"price":43.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/1647\/3004\/files\/Tatmara_Filter_-_Webshop.webp?v=1792501433"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/1647\/3004\/collections\/Captura_de_pantalla_2025-08-20_a_la_s_9.12.48_p.m..png?v=1755873290","url":"https:\/\/cafeeclair.com\/fr\/collections\/tim-wendelboe.oembed","provider":"Café Éclair","version":"1.0","type":"link"}