Each year we feature a small lot coffee farmer that has done very well in the "Cup of Excellence" program.
This coffee comes to us through our friend Francisco Tamayo and his company Proservicol
Exporters. Francisco works to highlight producers in his home region of Cudinamarca producing top quality coffees.
The area is cool and rainy, providing ideal conditions for slow cherry maturation and rich intercropping to create a truly unique biodiverse farm landscape.
The Tabi varietal is quite rare as it is a cross between Typica, Bourbon, and Timor hybrid. It is known for being a resistant strain that maintains the high quality characteristics of its parent varietals.
Department - Cundinamarca
Municipality - Anolaima
Farm - La Carolina
Farmer - Gilberto Rocha
Varietals - Tabi
Process - Washed
Altitude - 1700 MASL
Fermentation Time - 18 Hours
Drying Method - Parabolic Raised Bed
Drying Time - 14 Days