Tabi Natural Acetic

In the world of differentiated coffees, we have been experimenting and evaluating variables that help improve the quality of the coffees we handle to offer an excellent drink for our customers for more than 13 years. The area of ​​the farm is 31 hectares, where we have sandy-loam and clay-loam soils with good organic matter conditions that help excellent nutrition of our coffee trees. Our coffee farming is managed under semi-shade systems to optimize temperature regulation and the effect of photosynthesis in our coffee plantations. The processes that we have established are NATURAL-WASHED- HONEY-FREZZER, which we handle according to average Brix degrees to process 20° with an acceptance in the maturation scale of 90% mature grains, there are pH evaluations for final fermentation ranges It depends on the temperature of the mass and the room temperature.Thanks to our investigations where we have recorded the data to be able to replicate the protocol and thus give consistency to the process and therefore to the drinks that are generated. Our work center is in MACERATED, NATURAL, HONEYS AND EXOTIC processes for which we have taken into account some considerations: For these coffees we can work any variety, where the starting point is a minimum degree of maturation of 90% and an average Brix degree of 20-24. Our collectors are trained to achieve this goal and guarantee this first quality filter. After the coffee reaches the processing area, it is rafted (floats) in order to eliminate by density those dry beans, brocades, leaves, and voids that may affect the homogeneity of the fermentation, in addition to improving the physical quality of the coffee (yield factor). For more than 13 years we have carried out different fermentations on our coffees according to the varieties or profiles that we want to highlight in the processes.