COMPLEX – STRAWBERRY – NAARTJIE – HOPS – VERY SWEET CUP
Flavours naartjie, strawberry, fruity candy, hops, sweet & sour sauce, very sweet cup
Acidity soft grape
Owner Elkin Guzman
Origin El Mirador, Pitalito, Huila
Altitude 1,680 masl
Processing fully washed, 96hr carbonic maceration
Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags.
Our blends and decaf are packed into both 250g and 1kg bags.
This special lot of Tabi is harvested and produced at El Mirador, located in the town of Pitalito in Huila, Colombia. El Mirador is a 32-hectare farm with 30 hectares of coffee, owned by Elkin Guzman. The farm includes a broad collection of varieties such as Catiope, Mokka, Gesha, Bourbon, Caturra and Tabi, which is a variety developed and released in 2002 in Colombia by Cenicafe by crossing the varietals; Bourbon, Typica and the Timor Hybrid.
Elkin Guzman has been surrounded by coffee since he was born and today, he has been recognized as one of the best multigenerational coffee producers in Colombia in the last decade. He is very passionate and interested in his scientific approach to coffee production. He is inspired by methodical research, experimentation, and is something of a data nerd, especially when it comes to unlocking the secrets to top-quality coffee.
Elkin’s family has celebrated over 70 years in coffee, and for 15 years, Elkin has been dedicated to researching and developing post-harvest processing techniques. All this research and experience has brought Elkin to develop multiple processing techniques depending on an individual lot of coffee, including Carbonic Maceration, Lactic and Acetic Natural processes, and Natural Hydro Honey.
Harvest and post-harvest procedures are highly regulated for consistency and quality. The first step is to measure the sugar content of the coffee cherries (in degrees Brix), followed by density and volumetric separation. The final decision is which processing method is best suited to bring each lot to its fullest potential.
In the case of this lot of Tabi coffee, the team at El Mirador chose the Carbonic Maceration process.
At El Mirador Farm, starting with heat in the fermentation, the reproduction of the micro-organisms in the anaerobic environment increases vastly. When the population of bacteria reaches the desired amount, the coffee is passed through a cold fermentation process, where it is carbonic macerated for 96 hours with the right population of micro-organisms whose fast reproduction has been stopped.
Once the fermentation process is completed, the coffee is fully washed with pure mountain water and then slow dried for approximately 18 days.
The drying process is slow to ensure the parchment on each cherry remains intact, thus protecting the incredible qualities developed in the beans.
All beans on your first purchase
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