Tabi from Jhoan Vergara's family farm, Las Flores, in San Isidro, Huila. Multi-stage innovative washed processing. Jhoan uses both whole cherry and depulped fermentations to amplify jammy fruit characteristics. The cup profile is cotton candy sweet with blue-raspberry-like fruit character, with long gingerbread-like spice qualities in the finish.
What’s it like?
sweet and jammy, berry-centric, with long gingerbread-like spice qualities.
Processing
For this Tabi lot, the fruit is first submerged (in cold water) for 12 hours, and then the cherries are left to continue fermenting in an open air environment (oxidation) for another 24 hours. From there, the fruits are de-pulped, and then they undergo an additional 48 hours of anaerobic fermentation in a sealed vessel with a tube for off-gassing. Then, the coffee is washed and taken down to a dehumidifying machine that family friends Adrian and Nestor manage down in Bruselas, in Huila.
All of the washed coffees that Jhoan processed this year undergo a thermal shock - meaning that the coffee is washed with water heated to 50C and then rapidly cooled using cold water for 30 minutes before drying in the dehumidifying machine for 36 hours.
Tabi variety
A hybrid between Bourbon, Typica & Timor. Developed by Cenicafe in Colombia for disease resistance while maintaining high quality.
