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.
Process
Coffee cherries are handpicked, with selection based on size and density. They are then sanitised with ozonated water and treated with ultraviolet sterilisation. Next, the cherries undergo anaerobic fermentation for 62 hours in bioreactors with a pressure relief valve at a temperature of 20 °C. Finally, they are naturally dried for about 88 hours until they reach a moisture content of 10–12% with the cherry skin on, and the result is a rich, almost perfumed flavour and aroma profile with bright notes of strawberry, sweet cream, blackberry, and tropical lychee making justice to its name’s origin since Tabi means “good” in the Guambiano dialect (an indigenous Colombian tribe).
Info:
Farmer: Edward Montiel
Farm: Las Codornices
Location: Cajamarca
Altitude: N/A
Variety: N/A
Q Grading: N/A
Sensorial
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Fruity, Dried Fruit, Blackcherry, Prune, Strawberry.
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