Coffee Tabi
Coffee Tabi Washed
Coffee name: Tabi Washed
– Grade: Product of Colombia
GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Huila
– Altitude: 1.800 msnm.
GROWING CHARACTERISTICS
– Varieties: Tabi
– Drying: Canopies
– Processing: Washed
– Fermentation: Anaerobic Submerged & Aerobic
ORGANOLEPTIC CHARACTERISTICS
flavors: blackberry, Raspberry, Red apple
FRAGRANCE: Berries.
– SCA Score: + 86,5 -89
Coffee Tabi Washed – Select Blend
Step 1:
- Floating, selection of ripe cherries only.
- Anaerobic fermentationin bags or containers for 40 hours at an average temperature ranging between 16 – 18°C.
- Cherries are transferred to pulping tanks or hoppers, for a 20-hour oxidation while collecting the cherry leachate.
Step 2: Pulping
Step 3:
- Oxidation of mucilage for 20 hours, while adding leachate.
- Then a submerged fermentation takes place at a temperature of 39°C for 12 hours, while recirculating the leachate and leaving mucilage on.
Step 4: Drying in canopies at a maximum temperature of 30°C for 18 to 24 days, until 5% humidity levels are reached.
