Variety: Tabi Region: Cajamarca, Peru Elevation: 1,800 Meters Process: Washed Harvest: October 2024 Notes: Tangerine, kumquat, orange, medium-heavy sweetness. Consuelo and her family have a great Tabi cultivar, their representation of this variety exhibits everything we love about the variety. Big syrupy-juicy & citric sweet. Consuelo's work is remniscient of some of the novel Tabi lots we have tasted from Colombia. It is an interesting representation of the orange-like flavor that Tabi has. If you want something with heavier ripe/natural fruit character, this is the ticket. The citric acidity and complexity opens up at cooler stages. Mrs. Consuelo Rubio Peralta produces coffee with her family as a team effort. After the passing of her husband some years ago the family had to decide if they wanted to continue with the coffee business. The prossibility to work with specialty coffee motivated her children (all 24+ years old) to move back from the city to the farm & boost the family operation. With the support of her children Richard, Roxana and Blanca Flor, she has developed their Sidra and Tabi cultivars to a new level, experimenting with different fermentation processes. Her infrastructure and knowledge allows them to ensure a consistent sustainable supply and represent an oportunity to prove that coffee agriculture can be an opportunity for younger generations. This was a 24hour water-immersion fermentation in the barrel, making for a super thorough wash. Dried on raised beds until moisture hit around 10.5%. Tabi offers a unique profile all it's own. Depending on where and how it's grown, can really showcase it's potential as dominantly sweet cultivar. Released in 2002 as part of Colombia’s efforts to combat leaf rust, it is a hybrid of Bourbon, Typica and Timor. The name Tabi means “good” in the Guambiano (a native Colombian tribe) dialect. This coffee displays the positive cup qualities of it’s bourbon and Typica parents, while being more resistant to leaf rust. This Peruvian rendition is a fun look into the diversity of Tabi's profile. Last roast was May 12th. A few bags remaining. Our coffees are best after two weeks+ of the roast date.

Variety: Tabi Region: Cajamarca, Peru Elevation: 1,800 Meters Process: Washed Harvest: October 2024 Notes: Tangerine, kumquat, orange, medium-heavy sweetness. Consuelo and her family have a great Tabi cultivar, their representation of this variety exhibits everything we love about the variety. Big syrupy-juicy & citric sweet. Consuelo's work is remniscient of some of the novel Tabi lots we have tasted from Colombia. It is an interesting representation of the orange-like flavor that Tabi has. If you want something with heavier ripe/natural fruit character, this is the ticket. The citric acidity and complexity opens up at cooler stages. Mrs. Consuelo Rubio Peralta produces coffee with her family as a team effort. After the passing of her husband some years ago the family had to decide if they wanted to continue with the coffee business. The prossibility to work with specialty coffee motivated her children (all 24+ years old) to move back from the city to the farm & boost the family operation. With the support of her children Richard, Roxana and Blanca Flor, she has developed their Sidra and Tabi cultivars to a new level, experimenting with different fermentation processes. Her infrastructure and knowledge allows them to ensure a consistent sustainable supply and represent an oportunity to prove that coffee agriculture can be an opportunity for younger generations. This was a 24hour water-immersion fermentation in the barrel, making for a super thorough wash. Dried on raised beds until moisture hit around 10.5%. Tabi offers a unique profile all it's own. Depending on where and how it's grown, can really showcase it's potential as dominantly sweet cultivar. Released in 2002 as part of Colombia’s efforts to combat leaf rust, it is a hybrid of Bourbon, Typica and Timor. The name Tabi means “good” in the Guambiano (a native Colombian tribe) dialect. This coffee displays the positive cup qualities of it’s bourbon and Typica parents, while being more resistant to leaf rust. This Peruvian rendition is a fun look into the diversity of Tabi's profile. Last roast was May 12th. A few bags remaining. Our coffees are best after two weeks+ of the roast date.