Tabi

This natural dry Anaerobic Tabi produced by Edward Montiel is truly magical, with tasting notes of  cherry, sweet cream, maple syrup, hibiscus, and pomelo. It’s silky and intense and the cupping notes  said things like crazy, wow, what a fun and funky coffee.  

This microlot showcases the Tabi variety, a rare hybrid known for its aromatic complexity and natural resistance to disease. The Tabi variety was developed and released by the National Coffee  Research Centre (Cenicafe), in 2000 as part of Colombia’s efforts to combat coffee leaf rust. 

It’s a hybrid of Bourbon, Typica, and Timor.  

We work together for the progress of our region and its coffee culture, preserving the legacy that we have maintained for several generations. This effort is complemented by good environmental practices, sustainable coffee cultivation, and fair trade.

This exceptional coffee comes from Granja Kaffeto owned and managed by Edward and his family,  perched between 1800 and 2000 meters above sea level in the fertile volcanic terroir region of  Cajamarca, Colombia.