Tabi Natural
Season Coffee! Limited units availbale
Origin, Producer, and Process Information
Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia
Total Crop Area
17.2 ha
Rainfall
1.526 mm/year
Farm
Potosi
Process
X.O
Altitude
1.400- 1.860 masl
Humidity
85-90%
Temperature
15C-21C
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. Between 48 and 50 hours of fermentation in cherries with controlled temperature. The coffee is collected in the indicated maturation.
Drying
After fermentation, the coffee is left for hours in the silo and then is moved to solar drying for 28 days. Afterwards, it is storage for 3 months to help stabilize it and reduce the astringency of freshness.
