Past
Tabi - Organic Anaerobic Fermentation,Natural Process
Hacienda Cafetera La Pradera
Arabica
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- 49 sales on Algrano
- 2 Avg. orders per roaster
- 26 Roaster relationships
- Origin
- Colombia
- Producer
- Hacienda Cafetera La Pradera
- Variety
- Tabi
- Process type
- Anaerobic fermentation
- Altitude range
- 0m - 1720m
- Harvest period
- October, 2022 - February, 2023
- Algrano's cupping score (SCA)
-
86.0
points
Updated February, 2023
- ID
- CO-121-202210
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The coffee story
Tabi means "good" in a native Colombian tribe's language. Once you try this delicious coffee you will agree with us that "good" falls short.
This varietal was introduced by CENICAFE, Colombia's Coffee Research Center in 2002, with the aim of combining the delicious cup qualities of Typica and Bourbon with disease resistance and productivity.
Tabi is tall, its delicious coffee cherries come in red and yellow, and it feels totally at home at La Pradera, where our Tabi lots have been growing and producing exceptionally well.
Controlled anaerobic fermentation and a slow natural process makes this an exceptional coffee to engage the senses in the fruitiness and vibrancy of our tropical flavors.
This varietal was introduced by CENICAFE, Colombia's Coffee Research Center in 2002, with the aim of combining the delicious cup qualities of Typica and Bourbon with disease resistance and productivity.
Tabi is tall, its delicious coffee cherries come in red and yellow, and it feels totally at home at La Pradera, where our Tabi lots have been growing and producing exceptionally well.
Controlled anaerobic fermentation and a slow natural process makes this an exceptional coffee to engage the senses in the fruitiness and vibrancy of our tropical flavors.
The process
The perfectly ripe cherries are harvested by hand by our expert team. Cherries then enter a classifier that further selects the cherries by size, and from there they pass into an optical classifier that further selects cherries by the perfect ripeness color. The selected cherries by size and color then start their controlled period of anaerobic fermentation for 120 hours. The fermented cherries are then placed in a special fiber sack and they are hung to allow excess mucilage to "drip" out of the sacks, where the sacks are a medium to slowly drip any humidity or extra mucilage the coffee cherries may have accumulated during the fermentation.The coffee is then placed on African beds for 20days until reaching between 10 and 11% humidity.The coffee is then packed in Grainpro bags, to conserve the level of humidity and the quality of the beans. It is then taken to the warehouse and stored in referenced shelves for the traceability records.More from this seller
Spot offer
Media Luna Double Fermentation Washed Organic- Varietal Bouquet Colombia, Castillo, Caturra
Offered by Hacienda Cafetera La Pradera Verified Seller
- Origin
- Colombia
- Score
- 84.0
- Process
- Fully washed
- Bags available
- 3 X 70 kg
- Minimum order
- 1 bag