Rarity: "LAS FLORES" (200g)

Rekommenderad bryggmetod:

"LAS FLORES"

Ett fylligt och lent kaffe med krämiga toner av hallon, mörk choklad och honung.

Den nya bönsorten TABI introducerades 2002 som en del av Colombias insatser för att bekämpa bladrost och är en hybrid av Bourbon, Typica och Timor. Namnet 'Tabi' betyder 'bra' på guambianska, ett språk som talas av en ursprungsbefolkning i Colombia. Detta kaffe förenar de positiva koppkvaliteterna från sina Bourbon- och Typica-förfäder, samtidigt som det är mer motståndskraftigt mot bladrost.

REGION: Acevedo, Huila (Colombia)
ALTITUD:  1.750 meter över havet
ODLARE:  Vergara Brothers
FARM: Finca Las Flores
SORT: Tabi (Typica, Bourbon, Timor Hybrid)
PROCESS: washed | våtförädlat

ABOUT TABI:  Tabi coffee was developed in Colombia by Cenicafé (the National Coffee Research Center)  in 2002. It is a hybrid created by crossing three coffee varieties: Typica, Bourbon, and Timor Hybrid. The goal was to combine the high quality of Typica and Bourbon with the disease resistance of the Timor Hybrid.  

FRUIT FORWARD BERRY ENSEMBLE: Beautifully encapsulates a variety of berryflavor within a fruit - forward coffee profile, evoking a diverse and hamonious ensemble of fruity notes. The art of producing a great fruit - forward coffee lies in achieving a balanced flavor profile. While the fruitiness is the highlight, it is harmoniously balanced with sweetness, body and clean finish. This is the mark of skilled coffee processing.  

DETAILED PROCESS:  The Tabi variety is harvested using a different protocol. Cherries are not harvested at their optimum ripening point, but in semi-ripe stage, so that the oxidation process does not generate intense femented flavors. The cherries are floated - washed with alcohol (85%) elominating impurities.  

FERMENTATION PROCESS:  Submerged fermentation for 12 hours in cherryin plastic bags. An oxidation process follows  for 24 hours in tanks. Depulp and anaerobic fermentation with mucilage during 48 hours.