Coffee Tabi
Coffee Tabi Natural – Data Sheet
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: Natural
– Fermentation: Anaerobic Submerged & Aerobic
ORGANOLEPTIC CHARACTERISTICS
flavors: blackberry, Raspberry, Red apple
FRAGRANCE: Berries.
– SCA Score: + 86,5 -89
Coffee Tabi Natural – Select Blend
With the Thermal Shock process, the coffee selected for this process goes through sieves to be selected by hand, removing underripe or overripe cherries, being very selective with the highest quality fruit to start the process. The selected coffee is left in plastic tanks to favor the anaerobic environment for 60 hours. After this time it is moved to larger tanks to generate an oxidation/aerobic where water is added at 35˚C to 40˚C degrees seeking to be constant and homogeneous throughout the mass of coffee for 60 hours, at the end the water is removed and cold water is added to stop the fermentation for 8 hours. The final stage is drying for 18 to 24 days.