La Esperanza Tabi II - Colombia, anaerobic washed

We're loving this second lot of Tabi from Edward Giraldo and Jorge Rojas for its deep, jammy blood orange & nectarine flavor and its perky acidity. We're equally happy to support these producers time and time again, as their hard work and expertise manifest as consistently delicious coffee.

Great coffee takes a team effort. Edward produced these cherries at his beautiful farm La Esperanza, while Jorge skillfully handled the processing. 

This coffee went through a two-step anaerobic fermentation process. After fermenting in cherry for 36 hours, the coffee fermented in mucilage for an additional 36 hours. It was washed and laid to dry on raised African beds for 14 days. 

Process: Anaerobic Washed

Region: Tolima, Colombia

Variety: Tabi

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