Colombia Potosi Tabi

Peach, Cognac, Tea-like

Recommended as: Filter

This coffee hails from the Potosi farm but is managed under the watchful eye of the good people of La Esperanza. The Tabi varietal not only accounts for 1% of overall Colombia coffees but this is also the very first harvest of this varietal from the Potosi farm. The processing is another variation of anaerobic natural – named the X.O process by the La Esperanza team, giving some wild exotic flavors to the coffee.

The processing involves manual and rigorous picking then a 36 hours fermentation in cherry with controlled temperature. After fermentation, coffee is washed and taken to silo between 5 and 7 days. Coffee is left in storage for 3 months to help stabilize it and reduce the astringency of freshness.

A little more about the varietal – To increase the quality of this natural vaccine plant the Colombian coffee research Institute (CENICAFE) refined and crossed the Timor hybrid with Typica and Bourbon Varietals and the result is the Tabi the varietal. Human and nature combining to create a CLR resistant & fantastic tasting coffee. Tabi simply means Good in Colombia.

Roasters Notes:

Exotic is the only word I have for this coffee. The processing combined with a naturally high quality varietal exposes an aroma like nothing before. While clearly fruity, aromas are prominently oaky just like a quality VSOP Cognac. When fully cooled down, the brandy notes takes over completely. We were very torn during profiling of this coffee as a short roast boosted the aromas while a longer extended development roast increased the aftertaste qualities. Both versions are good in their own way.

We will be offering the extended profile first and then later, will be adding an option to select the aroma focused profile. This will give you an opportunity to taste them side by side for an interesting experience

Area: Valle del Cauca, Caicedonia

Process: X.O. (Anaerobic Natural)

Variety: Tabi

Altitude: 1400 – 1860 meters