Colombia Tabi

HUYYYPED to introduce you to this super tasty Tabi from producer Jhoan Vergara. I'm really excited to be able to showcase this producer and hope to share some more of his coffees with you in the future too. This particular lot was brought in through the legends at Cata Export. Cat and Pierre recommended this one for Process to showcase due to it's interesting processing. A washed tartaric, which can also be identified as a 'double anaerobic', this coffee undergoes two different anaerobic stages during processing that contribute to the rad flavour profile. 

In the brew I'm tasting: red grape, starfruit, jasmin & florals, and my taste markers are Juicy and Bright. (side note: everyone who has tasted this coffee has found some sort of nostalgic note to it that they can't quite put their finger on. For me, this kind of makes it the perfect Process coffee) 🙌

Producer: Jhoan Vergara

Farm: Las Flores

MASL: 1750

Process: Double anaerobic

'Post harvest, the cherries are placed into sealed bags for 60hrs at room temp which is the first anaerobic phase. They are then pulped and left to oxidate, after which they are again placed into sealed bags for another 60hrs. After this the remaining mucilage is washed off and the seeds are dried for 12-15 days' 

Varietal - Tabi // region - Acevedo, Huila