Zoom 15% OFF any 2 or more bags of coffee Use coupon code ROASTDAY Colombia Nestor Lasso | Tabi Sale price€16,90 EUR Size: 100g 100g 250g BTN TEXT BTN TEXT Add to cart Quantity: * * * Elegantly breath taking The Tabi is one of the most hyped varietals in Colombia last few seasons, and Nestor Lasso, the king of experimental coffee processing, made it even more special by pushing it through a process called carbonic maceration, a process derived from wine making. The result is elegantly breath taking. What it tastes like: Floral and sweet, with jasmine up front and sugar cane behind it. Why we love it: What we love most is that the process is experimental, but the cup is all about elegance. It's floral, sweet, and easy to fall for, with none of the noise you might expect from a fermentation like this. Best way to drink it: Filter, where the jasmine has room to open up. Cold drip, where the sweetness truly comes forward. Second bag of coffee is 15% OFF! Use the Previous and Next buttons to navigate through product recommendations, or scroll horizontally to view more products. Shipping We ship worldwide! Shipping costs depend on your order and the shipping address. To find out exactly how much shipping will cost, choose the product of your choice, and initiate the checkout process. Enter your shipping address and the shipping cost will be automatically calculated before adding your payment information. We aim at shipping in-stock products within 1-3 business days after we receive your order. Customs charges Please note that for all orders made from countries outside the European Union, shipments may be subject to import fees and taxes that are due on arrival and are not covered by the shipping costs charged in our web store. If you need any detailed information about these charges, please contact your local customs office. Add to cart Colombia Nestor Lasso | Tabi Sale price€16,90 EUR Add to cart PROCESS Carbonic Maceration CUPPING SCORE 88+ ROAST LEVEL Light Go to item 1 Go to item 2 Go to item 3 Profile Perfect for: Filter Also works lovely as: Cold drip, Cold brew, French Press, Aeropress, Espresso, Turkish coffee Taste notes: Jasmine, Sugar Cane Variety: Tabi Altitude: 1.700 – 1.800m Process: Carbonic Maceration Quality score: 88+ Light roast 100% Arabica Coffee Net weight: 100g/250g More about this coffee Tabi was released in 2002 by Cenicafé, Colombia's national coffee research center. It is a cross of Typica, Bourbon and Timor Hybrid, which gives it good resistance to leaf rust while keeping much of the classic cup quality of its Typica and Bourbon parents. Its name means "good" in the Guambiano language of Cauca's Indigenous Misak people. The plants grow tall and the beans are large and elongated. In the cup, Tabi is known for sweetness, a juicy acidity and a clean structure. Because it balances hardiness with elegance, it works well as a base for experimental processing. That's where Nestor Lasso comes in. At El Diviso, his family farm near Pitalito in Huila, Nestor is one of the best-known young producers in Colombia. He's recognized for precise, adventurous fermentation, and his lots regularly appear in competition routines and on the menus of top specialty roasters. With carbonic maceration, whole ripe cherries go into sealed tanks filled with CO₂. Without oxygen, fermentation happens slowly and partly inside the cherry, and he watches pH, temperature and time closely. The result is a cup with intense aromatics, winey and tropical fruit, and a silky, almost liqueur-like body. Because Tabi has a clean, sweet structure, it keeps its shape under that intensity instead of tipping into funk. Tabi carbonic maceration from El Diviso shows how a Colombian-bred, rust-resistant variety can also be a showpiece coffee. Brew Guide --- FILTER: Coffee: 20 g Water: 340g (Coffee-to-water ratio 1:17) Time: 2:30 Water Temperature: 93°C (201°F) Grind: Medium (appr. 650 μm) Tips for Filter coffee: - Finer grind = longer brew time, fuller and more intense flavor. - Coarser grind = shorter brew time, lighter and more delicate flavor. - Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor. - Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor. - Higher temperature (93–95°C) = more sweetness, more body. - Lower temperature (90–91°C) = less bitterness, more acidity. --- COLD BREW: Coffee: 50 g Water: 600g (Coffee-to-water ratio 1:12) Time: 8-12h (room temperature) or 18-24h (refrigerated) Grind: Coarse (1000 - 1400 μm) For cold brew concentrate use 1:7 coffee-to-water ratio. Profile Perfect for: Filter Also works lovely as: Cold drip, Cold brew, French Press, Aeropress, Espresso, Turkish coffee Taste notes: Jasmine, Sugar Cane Variety: Tabi Altitude: 1.700 – 1.800m Process: Carbonic Maceration Quality score: 88+ Light roast 100% Arabica Coffee Net weight: 100g/250g More about this coffee Tabi was released in 2002 by Cenicafé, Colombia's national coffee research center. It is a cross of Typica, Bourbon and Timor Hybrid, which gives it good resistance to leaf rust while keeping much of the classic cup quality of its Typica and Bourbon parents. Its name means "good" in the Guambiano language of Cauca's Indigenous Misak people. The plants grow tall and the beans are large and elongated. In the cup, Tabi is known for sweetness, a juicy acidity and a clean structure. Because it balances hardiness with elegance, it works well as a base for experimental processing. That's where Nestor Lasso comes in. At El Diviso, his family farm near Pitalito in Huila, Nestor is one of the best-known young producers in Colombia. He's recognized for precise, adventurous fermentation, and his lots regularly appear in competition routines and on the menus of top specialty roasters. With carbonic maceration, whole ripe cherries go into sealed tanks filled with CO₂. Without oxygen, fermentation happens slowly and partly inside the cherry, and he watches pH, temperature and time closely. The result is a cup with intense aromatics, winey and tropical fruit, and a silky, almost liqueur-like body. Because Tabi has a clean, sweet structure, it keeps its shape under that intensity instead of tipping into funk. Tabi carbonic maceration from El Diviso shows how a Colombian-bred, rust-resistant variety can also be a showpiece coffee. Brew Guide --- FILTER: Coffee: 20 g Water: 340g (Coffee-to-water ratio 1:17) Time: 2:30 Water Temperature: 93°C (201°F) Grind: Medium (appr. 650 μm) Tips for Filter coffee: - Finer grind = longer brew time, fuller and more intense flavor. - Coarser grind = shorter brew time, lighter and more delicate flavor. - Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor. - Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor. - Higher temperature (93–95°C) = more sweetness, more body. - Lower temperature (90–91°C) = less bitterness, more acidity. --- COLD BREW: Coffee: 50 g Water: 600g (Coffee-to-water ratio 1:12) Time: 8-12h (room temperature) or 18-24h (refrigerated) Grind: Coarse (1000 - 1400 μm) For cold brew concentrate use 1:7 coffee-to-water ratio. 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Zoom 15% OFF any 2 or more bags of coffee Use coupon code ROASTDAY Colombia Nestor Lasso | Tabi Sale price€16,90 EUR Size: 100g 100g 250g BTN TEXT BTN TEXT Add to cart Quantity: * * * Elegantly breath taking The Tabi is one of the most hyped varietals in Colombia last few seasons, and Nestor Lasso, the king of experimental coffee processing, made it even more special by pushing it through a process called carbonic maceration, a process derived from wine making. The result is elegantly breath taking. What it tastes like: Floral and sweet, with jasmine up front and sugar cane behind it. Why we love it: What we love most is that the process is experimental, but the cup is all about elegance. It's floral, sweet, and easy to fall for, with none of the noise you might expect from a fermentation like this. Best way to drink it: Filter, where the jasmine has room to open up. Cold drip, where the sweetness truly comes forward. Second bag of coffee is 15% OFF! Use the Previous and Next buttons to navigate through product recommendations, or scroll horizontally to view more products. Shipping We ship worldwide! Shipping costs depend on your order and the shipping address. To find out exactly how much shipping will cost, choose the product of your choice, and initiate the checkout process. Enter your shipping address and the shipping cost will be automatically calculated before adding your payment information. We aim at shipping in-stock products within 1-3 business days after we receive your order. Customs charges Please note that for all orders made from countries outside the European Union, shipments may be subject to import fees and taxes that are due on arrival and are not covered by the shipping costs charged in our web store. If you need any detailed information about these charges, please contact your local customs office. Add to cart Colombia Nestor Lasso | Tabi Sale price€16,90 EUR Add to cart PROCESS Carbonic Maceration CUPPING SCORE 88+ ROAST LEVEL Light Go to item 1 Go to item 2 Go to item 3 Profile Perfect for: Filter Also works lovely as: Cold drip, Cold brew, French Press, Aeropress, Espresso, Turkish coffee Taste notes: Jasmine, Sugar Cane Variety: Tabi Altitude: 1.700 – 1.800m Process: Carbonic Maceration Quality score: 88+ Light roast 100% Arabica Coffee Net weight: 100g/250g More about this coffee Tabi was released in 2002 by Cenicafé, Colombia's national coffee research center. It is a cross of Typica, Bourbon and Timor Hybrid, which gives it good resistance to leaf rust while keeping much of the classic cup quality of its Typica and Bourbon parents. Its name means "good" in the Guambiano language of Cauca's Indigenous Misak people. The plants grow tall and the beans are large and elongated. In the cup, Tabi is known for sweetness, a juicy acidity and a clean structure. Because it balances hardiness with elegance, it works well as a base for experimental processing. That's where Nestor Lasso comes in. At El Diviso, his family farm near Pitalito in Huila, Nestor is one of the best-known young producers in Colombia. He's recognized for precise, adventurous fermentation, and his lots regularly appear in competition routines and on the menus of top specialty roasters. With carbonic maceration, whole ripe cherries go into sealed tanks filled with CO₂. Without oxygen, fermentation happens slowly and partly inside the cherry, and he watches pH, temperature and time closely. The result is a cup with intense aromatics, winey and tropical fruit, and a silky, almost liqueur-like body. Because Tabi has a clean, sweet structure, it keeps its shape under that intensity instead of tipping into funk. Tabi carbonic maceration from El Diviso shows how a Colombian-bred, rust-resistant variety can also be a showpiece coffee. Brew Guide --- FILTER: Coffee: 20 g Water: 340g (Coffee-to-water ratio 1:17) Time: 2:30 Water Temperature: 93°C (201°F) Grind: Medium (appr. 650 μm) Tips for Filter coffee: - Finer grind = longer brew time, fuller and more intense flavor. - Coarser grind = shorter brew time, lighter and more delicate flavor. - Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor. - Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor. - Higher temperature (93–95°C) = more sweetness, more body. - Lower temperature (90–91°C) = less bitterness, more acidity. --- COLD BREW: Coffee: 50 g Water: 600g (Coffee-to-water ratio 1:12) Time: 8-12h (room temperature) or 18-24h (refrigerated) Grind: Coarse (1000 - 1400 μm) For cold brew concentrate use 1:7 coffee-to-water ratio. Profile Perfect for: Filter Also works lovely as: Cold drip, Cold brew, French Press, Aeropress, Espresso, Turkish coffee Taste notes: Jasmine, Sugar Cane Variety: Tabi Altitude: 1.700 – 1.800m Process: Carbonic Maceration Quality score: 88+ Light roast 100% Arabica Coffee Net weight: 100g/250g More about this coffee Tabi was released in 2002 by Cenicafé, Colombia's national coffee research center. It is a cross of Typica, Bourbon and Timor Hybrid, which gives it good resistance to leaf rust while keeping much of the classic cup quality of its Typica and Bourbon parents. Its name means "good" in the Guambiano language of Cauca's Indigenous Misak people. The plants grow tall and the beans are large and elongated. In the cup, Tabi is known for sweetness, a juicy acidity and a clean structure. Because it balances hardiness with elegance, it works well as a base for experimental processing. That's where Nestor Lasso comes in. At El Diviso, his family farm near Pitalito in Huila, Nestor is one of the best-known young producers in Colombia. He's recognized for precise, adventurous fermentation, and his lots regularly appear in competition routines and on the menus of top specialty roasters. With carbonic maceration, whole ripe cherries go into sealed tanks filled with CO₂. Without oxygen, fermentation happens slowly and partly inside the cherry, and he watches pH, temperature and time closely. The result is a cup with intense aromatics, winey and tropical fruit, and a silky, almost liqueur-like body. Because Tabi has a clean, sweet structure, it keeps its shape under that intensity instead of tipping into funk. Tabi carbonic maceration from El Diviso shows how a Colombian-bred, rust-resistant variety can also be a showpiece coffee. Brew Guide --- FILTER: Coffee: 20 g Water: 340g (Coffee-to-water ratio 1:17) Time: 2:30 Water Temperature: 93°C (201°F) Grind: Medium (appr. 650 μm) Tips for Filter coffee: - Finer grind = longer brew time, fuller and more intense flavor. - Coarser grind = shorter brew time, lighter and more delicate flavor. - Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor. - Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor. - Higher temperature (93–95°C) = more sweetness, more body. - Lower temperature (90–91°C) = less bitterness, more acidity. --- COLD BREW: Coffee: 50 g Water: 600g (Coffee-to-water ratio 1:12) Time: 8-12h (room temperature) or 18-24h (refrigerated) Grind: Coarse (1000 - 1400 μm) For cold brew concentrate use 1:7 coffee-to-water ratio. Sign up and get 15% off your first purchase! + Educational content from our Head of Coffee + Special offers for subscribers only. + New Product Launch info before anyone else! 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