Tabi Natural 86 points

 Developed in Colombia by crossing Typica, Bourbon, and Timor Hybrid varieties, Tabi represents a successful effort to create a coffee plant that combines disease resistance, yield potential, and exceptional cup quality. 

The cherries were harvested beginning May and fermented for 60-72 hours in GrainPro bags. Drying was carried out in two stages: initially in parabolic dryers and then in mechanical dryers, with careful control of the cherries’ internal temperature. This meticulous process helps preserve the coffee’s flavor complexity and keeps the embryo alive.  

 A fruit-forward cup with a silky, well-rounded mouthfeel that adds depth to its complexity.