Rarity: "LAS FLORES" (200g)

Recommended Brewing Method:

LAS FLORES

A full-bodied and smooth coffee with creamy notes of raspberry, dark chocolate, and honey.

The Tabi variety was introduced in 2002 as part of Colombia’s efforts to combat coffee leaf rust. It is a hybrid of Bourbon, Typica, and Timor. The name Tabi means “good” in Guambiano, an indigenous language spoken in Colombia. This coffee merges the positive cup qualities of its Bourbon and Typica ancestors with higher resistance to leaf rust.

REGION: Acevedo, Huila (Colombia)
ALTITUDE: 1,750 m.a.s.l.
FARMERS: Vergara Brothers
FARM: Finca Las Flores
VARIETY: Tabi (Typica, Bourbon, Timor Hybrid)
PROCESS: washed

ABOUT TABI:
Tabi was developed by Colombia’s National Coffee Research Center (Cenicafé) in 2002. The aim was to combine the exceptional cup quality of Typica and Bourbon with the disease resistance of the Timor Hybrid.

FRUIT-FORWARD BERRY ENSEMBLE:
This coffee beautifully captures a medley of berry flavors in a fruit-forward profile. The art lies in achieving a balance – the fruitiness is prominent but complemented by sweetness, body, and a clean finish. This harmony is a testament to skillful processing.

DETAILED PROCESSING:
Unlike conventional harvesting, the Tabi cherries are picked semi-ripe to avoid overpowering fermented notes. The cherries are then washed in 85% alcohol to remove impurities.

FERMENTATION PROCESS:

The processing of this coffee is as exceptional as its flavor. It begins with a 12-hour fermentation of the whole cherries – carefully packed in plastic bags to gently guide the development of aromas. This is followed by a 24-hour oxidation phase in open tanks, adding depth and complexity to the profile. After gentle depulping, the final refinement takes place: a 48-hour anaerobic fermentation together with the natural mucilage surrounding the bean – resulting in a vibrant and multilayered flavor experience.