Tabi Natural
Season Coffee!
Limited units available
CUP PROFILE
Fragance and Aroma: Cherries, cocoa and brown sugar.
Taste and Aftertaste: Cocoa, creamy body, citric acidity, residual to sweet chocolate.
FERMENTATION
Manual and rigorous picking. 36 hours fermentation in cherry with controlled temperature.
DRYING
After fermentation, cofee is washed and taken to silo between 5 and 7 days. Cofee is left in storage for 3 months to help stabilize it and reduce the astringency of freshness.

Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia

Farm
Potosi

Temperature
17C-22C

Total Crop Area
4.7 ha

Rainfall
1.340 mm/year

Process
Natural

Altitude
1.400- 1.860 masl

Humidity
73%