Orange peel, citrus, mandarin, caramel
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Tangara is a specialty coffee from Colombia, of the Orange Bourbon variety, with a citrusy, sweet, and especially aromatic profile. Cultivated by Carlos Arango at Finca El Origen, in Valle del Cauca, it offers notes of orange peel, mandarin, grapefruit, and caramel, accompanied by a juicy acidity and a silky body.
Its experimental washed process combines anaerobic fermentation with yeasts isolated from the coffee pulp itself, thermal shock, and controlled drying. Precise work that seeks to enhance the aromatic expression of the Orange Bourbon and achieve an intense, complex, and balanced cup.
At Artisan Coffee Roasters, we roast Tangara artisanally in Malaga. A proposal for those who enjoy discovering different Colombian coffees, especially those with a citrus profile and experimental processing.
Tangara is a coffee where citrus fruits are the protagonists. The first impression is reminiscent of orange peel and grapefruit, with a juicy acidity that evokes mandarin.
Afterward, a caramel sweetness appears, which balances the freshness of the fruit. In its aromatic profile, we can also find hints of orange blossom and subtle nuances of hazelnut.
Its body is silky and the finish is lingering, leaving a sweet and citrusy sensation that remains after every sip.
It is a particularly interesting coffee for those looking for a cup with personality, aromatic intensity, and well-integrated fruit acidity.
The Orange Bourbon is an expression of the renowned Bourbon lineage, one of the traditional families of Arabica coffee.
Its most visible characteristic is in the fruit: while other Bourbon variants produce red, yellow, or pink cherries, those of the Orange Bourbon acquire an orange color when they reach maturity.
This characteristic is especially important for understanding Tangara. The color of the cherry allows for visual recognition of its ripening, a decisive moment for harvesting and the subsequent quality of the coffee.
However, the name Orange Bourbon does not mean that all coffees of this variety necessarily taste like oranges. In this specific batch, the combination of genetics, cultivation, and processing results in a profile where citrus notes stand out precisely.
Tangara comes from Finca El Origen, located at an altitude of 1,600 meters in Valle del Cauca, Colombia.
Producer Carlos Arango works this Orange Bourbon by combining careful selection of cherries with processing techniques that allow for the exploration of new sensory possibilities.
The April 2026 harvest is the starting point for this batch, in which fruit ripening and the control of each stage of processing play a fundamental role.
Colombia has a long coffee tradition, but producers like Carlos Arango also represent a more experimental branch: the search for new expressions of known varieties through the study and control of fermentation.
The processing of Tangara begins with the harvesting of cherries at their optimal point of ripeness and a selection of the highest quality fruits.
After pulping, yeasts derived from the coffee pulp itself are isolated. These yeasts are introduced along with the beans into a bioreactor where a controlled anaerobic fermentation takes place.
During this stage, different parameters are monitored, including pH, temperature, and must recirculation.
The goal is to conduct the fermentation precisely and favor a complex aromatic expression, maintaining the balance between acidity, sweetness, and the coffee's structure.
After fermentation, Tangara goes through a thermal shock stage, a controlled temperature change that is part of the experimental protocol developed at Finca El Origen.
In this batch, the producer uses this technique with the goal of accentuating certain sensory attributes and enhancing the aromatic expression of the Orange Bourbon.
The process continues with controlled drying, using equipment that allows for the regulation of temperature, airflow, and relative humidity.
The combination of these stages seeks to preserve the quality of the coffee and achieve a cup where aromatic intensity, sweetness, and a silky texture coexist.
Tangara has a clearly present, juicy, and citrus-character acidity. It is especially reminiscent of mandarin and grapefruit.
However, this acidity appears accompanied by a caramel sweetness and a silky body that contribute to balancing the cup.
If you enjoy classic profile coffees, with a predominance of chocolate and nuts, Tangara will be a different experience. If you like fruity, expressive coffees with lively acidity, you will find a particularly interesting proposal here.
Due to its aromatic intensity and citrus profile, we recommend exploring Tangara especially in filter methods such as V60, AeroPress, or Orea.
These methods allow you to discover the different layers of the cup: from the freshness of orange peel and grapefruit to the sweetness of caramel and its silky texture.
It can also be an interesting proposal for those who enjoy modern espresso and are looking for coffees with a more marked fruity expression.
We recommend adjusting the grind and recipe for each method to find the balance that best expresses its characteristics.
To accompany this Orange Bourbon, we have chosen the tanager, a bird that represents the relationship between color, fruit, and biodiversity in American tropical forests particularly well.
Tanagers are known for their intensely colored plumage. Within this group, we find species in shades of blue, green, yellow, red, and orange—a chromatic diversity reminiscent of the richness of colors found in tropical fruits.
Many tanagers feed on small fruits and berries, as well as insects. Their activity is part of the complex ecological relationships of the forests, where birds can contribute to the dispersal of certain seeds.
For Artisan, the tanager represents an essential principle: the fruit and its ripening are the beginning of everything.
There is an especially beautiful connection between the bird and the coffee that bears its name.
In many plants, the color of the fruit changes during ripening. These visual signals can help frugivorous birds recognize the fruits available for feeding.
Something similar happens with the Orange Bourbon. Its cherries go through different tones until they reach that characteristic orange color that identifies their maturity.
At Finca El Origen, the selection of ripe cherries is the first step of a process that subsequently incorporates controlled fermentation, thermal shock, and precise drying.
The tanager recognizes the fruits in the forest; the producer recognizes the right moment for the cherry. Two different ways of observing nature and responding to its signals.
This is the story we want to tell with Tangara: color is not only beauty. It can also be a signal of transformation and maturity.
The link between Tangara and its coffee continues in the sensory experience.
The Orange Bourbon stands out visually due to its ripe orange-colored cherries. In the cup, this batch expresses orange peel, mandarin, and grapefruit, accompanied by the sweetness of caramel.
It is not the color of the cherry alone that determines these flavor notes, but the combined result of the variety, the cultivation environment, and the processing.
However, the coincidence allows us to tell a coherent story: a coffee that begins with an orange cherry and ends by offering an intensely citrusy experience.
At Artisan Coffee, we believe that behind every coffee there is much more than a farm, a variety, or a process.
There are landscapes, forests, farmers, and ecosystems where countless species coexist. Birds are part of that biodiversity and help us remember the importance of maintaining healthy natural environments.
That is why we have decided to associate our coffees with birds related to their regions of origin.
Some stand out for their relationship with fruits, others for their behavior, their ecological role, or their extraordinary adaptation to the environment.
We call them our natural artisans: small protagonists of nature who inspire us to observe, select, and respect the timing of each process.
Tangara represents the color of maturity, the transformation of the fruit, and the diversity that makes every origin possible.
At Artisan Coffee Roasters, we roast Tangara artisanally in Malaga, seeking to respect the work done by Carlos Arango at Finca El Origen.
An Orange Bourbon with experimental processing that combines citrus intensity, caramel sweetness, juicy acidity, and a silky body.
Tangara: a Colombian coffee where the color of nature becomes a sensory experience.
Siempre había comprado café del supermercado y quería probar eso del café de especialidad. La diferencia se nota muchísimo. Lo que más me ha gustado del pack es poder probar varios cafés y descubrir cuál encaja más conmigo.
No tengo una cafetera profesional ni entiendo demasiado de café. Lo preparo en mi cafetera italiana de toda la vida y está espectacular. Cada bolsa tiene un sabor diferente y se nota muchísimo comparado con el café que tomaba antes.
Llevo tiempo tomando café de especialidad y me ha sorprendido bastante el pack. Hay perfiles diferentes y eso hace que sea divertido ir cambiando de café. El Brasil Santa Cecilia me ha encantado especialmente.
Pensaba que lo del café de especialidad era un poco marketing, pero después de probar estos cafés entiendo perfectamente por qué la gente habla tanto de ello. Tiene mucho más aroma y encuentras sabores que nunca había notado en un café.
Lo mejor es poder comparar unos con otros. Preparándolos en V60 se aprecian muchísimo las diferencias entre cada origen y perfil. Una selección muy buena tanto para descubrir cafés nuevos como para regalar.
Lo compré porque quería dejar las cápsulas y probar algo mejor. No tenía ni idea de qué café elegir, así que este pack me pareció la forma más fácil de empezar. Después de probarlos tengo claro que no vuelvo al café de antes.
Una forma sencilla de empezar a descubrir todo lo que puede ofrecer un buen café.
Every day from Monday to Friday we prepare orders for our transport agency to pick them up at 2pm. If we have all the coffees you have ordered and they are roasted, we will send them that same day. Otherwise we will do everything possible to get it out the next day. Our transport agency assures us of deliveries in 24-48 hours.
Example 1:
If you place the order on Sunday afternoon. Normally, if we have roasted all the coffees that you have ordered from us, on Monday morning we will prepare all the orders for the weekend and that Monday at 2:00 p.m. your order will already be on its way, in the hands of our agency. On many occasions it will be delivered the next day, Tuesday before 7pm, but on other occasions you will have to wait until Wednesday to receive your order. For your peace of mind, you will normally receive an email with which you can track it.
Example 2) worst case
If you place an order on Friday at noon, the normal thing is that we will not have time to prepare it and that the agency will not be able to pick it up until Monday at 2 p.m., and it may be that, as in example 1) your order will not arrive until Tuesday or Wednesday before 7 p.m.
Example 3) Best case
If you place your order early on a Tuesday, it is likely (if we have all your coffees roasted) that your order will leave on Tuesday at 2:00 p.m. and if the agency delivers it to you in less than 24 hours, you will have your coffee on Wednesday before 7:00 p.m.
Our transport agency, once it has received and processed the package, will send you an email with the tracking number so that you can manage any changes directly with them.
We want you to order coffee from us periodically and to have direct contact with you. For this reason we have created our coffee lovers club, the Artisan Coffee Club , and for the members of this club we will assume the Shipping Costs , of course it is an effort on our part. But we are sure that in this way we will become your trusted coffee supplier and that you will be the first to receive our communications with enthusiasm.
A specialty coffee is characterized by using high-quality beans that are grown in optimal conditions and harvested and processed with care.
This type of coffee is scored by certified cuppers and scores above 80 on the 100-point scale of the Specialty Coffee Association (SCA).
Although we at Artisan Coffee purchase the vast majority of our coffees above 85 SCA points.
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This information has little to do with what you usually find in supermarkets, and the only information you will have is whether it is natural roasted, blended or roasted (we talk about this below in another question).
When we talk about processes there are basically 3 types:
The degree of roast refers to how much a coffee bean has been roasted. Grades range from light roast, which retains many of the bean's natural flavors, to dark roast, which has a more roasted flavor and less of the bean's original flavors. In specialty coffee, the roast is carefully selected to highlight the unique flavors and characteristics of each bean.
In general, we apply a medium roast to our coffees, except in certain cases when we will apply a medium-low roast so as not to lose those delicate notes that tend to disappear with larger roasts.
We roast each coffee in a completely different way, and in our control tastings we define whether that coffee needs a different roast than the one we have done in order to further enhance its flavor notes.
All our coffees are Arabica and are roasted naturally , and in no case do we use roasting.
We only apply heat and do not add any extra ingredients, like roasting does, which adds sugar.
Many specialty coffee producers practice sustainable growing methods that protect the environment. This may include using shade to protect coffee plants and conserve biodiversity, water conservation through efficient irrigation systems, and composting coffee waste. Additionally, many specialty coffee producers receive a fair price for their product, allowing them to invest in sustainable agricultural practices.
In addition, our coffee bags are part of a CO2 compensation project.