ABOUT TABI:
Tabi coffee was developed in Colombia by Cenicafé (the National Coffee Research Center) in 2002It is a hybrid created by crossing three coffeevarieties: Typica, Bourbon, and Timor Hybrid.The goal was to combine the high quality ofTypica and Bourbon with the diseaseresistance of the Timor Hybrid.
FRUIT FORWARD BERRY ENSEMBLE
Beautifully encapsulates a variety of berryflavor within a fruit – forward coffee profile,evoking a diverse and hamoniousensemble of fruity notes.The art of producing a great fruit – forwardcoffee lies in achieving a balanced flavorprofile. While the fruitiness is the highlight, itis harmoniously balanced with sweetness,body and clean finish. This is the mark ofskilled coffee processing.
Detailed Process:
The Tabi variety is harvested using a different protocol. Cherries are not harvested at their optimum ripening point, but in semi-ripe stage, so that the oxidation process does not generate intense femented flavors. The cherries are floated – washed with alcohol 85%) elominating impurities.
FERMENTATION PROCESS:
Submerged fermentation for 12 hours in cherryin plastic bags. An oxidation process follows for 24 hours in tanks.Depulp and anaerobic fermentation withmucilage during 48 hours.