Colombia La Tierra Tabi Anaerobic

Our own farm Finca La Tierra, in the Cauca region, grows several different varieties, including the powerful Tabi. In this micro-lot, we have fermented the freshly picked coffee cherries for 120 hours in closed barrels, so-called anaerobic fermentation. The coffee is then dried in a slowly rotating drum, an innovation we developed ourselves with a local craftsman. By letting the coffee cherries first ferment under pressure with all the fruit that the coffee cherry gives, and then dry slowly and evenly, we have got a tropical tasting coffee, you can taste that much of the sweetness from the cherries has gone into the coffee. Perfect as Espresso we think!

Finca La Tierra is our own 10 hectare coffee farm in Cauca, Colombia. We bought a pretty worn down farm in early 2017 because it happened to be for sale, the location was good and the size not too over-whelming. And because we are really eager to learn about coffee farming for real.

Ever since we bought the farm, we have worked hard to increase the quality of both the farm and the coffee it produces. New shade and fruit trees have been planted together with several new coffee varieties. We have started to fertilize organically, built a variety garden and in every way tried to make the cultivation as natural as we can. New drying beds have been built and the staff has been trained so that both picking and finishing of the coffee will be better. We have also started to work only with micro-lots; so now all of the coffee we produce on the farm is separated into smaller lots and processed separately. Most of these lots are either naturally dried or processed with differenent experimental techniques, especially anarobic fermentation.

Our main harvest from 2024 has just landed in Sweden and this Tabi-lot we picked in May & June. We are very happy with our 5 year old Tabi-trees, they thrive, are big and sturdy and produce really distinct - big and pointy - and juicy red cherries. And they also give a very flavorful and complex cup of coffee. We hope you will enjoy this coffee as much as we have enjoyed producing it.

COFFEE PICKING TIME AT LA TIERRA

Harvest time is the busiest time of the year at La Tierra, and at all other coffee farms in the world. As we in Colombia do not have a cyclical weather pattern, meaning no distinct rainy-season (like in for example Brazil & Central America), we more or less continously pick coffee on our farm. The constant flux between rainy and sunny days, means that we always have some kind of production going on. The trees normally have flowers, buds, unripe and ripe cherries on the same tree on any given time. This is challenging, as the pickers want to pick as much as possible and earn as much money per picking day as possible. But the main prodution is in swedish spring time (march-June) and then the farm is full of hard working pickers that har happy picking good volumes.