Colombia Las Flores Tabi T. S.

Here we have another of the amazing experimental coffees that modern coffee farms in Huila spoil us with, this time from the Vergara Ayure family at Finca Las Flores The farm is at an altitude of 1730 meters and the coffee from January to March earlier this year.

Tabi means “good” in the native Colombian dialect of Guambiano. It is a hybrid of Bourbon, Typica and Timor HdT 1343. The Tabi variety was developed by Cenicafe to be resistant to leaf rust, also known as roya but has also proven to have amazing flavor characteristics when creating berry-dried and experimental coffees (we have seen this not least at our own farm Finca La Tierra where we will be launching a very fine anaerobic Tabi lot later this year.

The coffee cherries of this micro-lot are hand-picked at optimal ripening points with brix degrees of 22-26°C, disinfected and fermented in plastic bags for 12 hours and then for another 24 hours in steel tanks. After peeling the pulp, the beans are fermented anaerobically with their sugars intact for another 48 hours. The process is finally interrupted with hot water, known as Thermal Shock. Finally, the coffee is dried in hermetically sealed stainless steel dehumidifiers until the beans reach a moisture level of 11%.

The result is an immaculately balanced coffee with a complex sweetness and florality and with flavors reminiscent of riesling grape & green tea.