SAVE MORE ON COFFEE WITH ONE OF OUR STELLAR SUBSCRIPTIONS!
Thermal Shock Tabi, Colombia
African Cacao, Fermented Fig, Baking Spices
$30
Country
Colombia
Region
Huila
Variety
Tabi
Altitude
1,550 - 1,750 MASL
Processing
Thermal Shock Natural
Highlights
Tabi is a hybrid variety created to be resistant to the coffee tree disease known as "rust". It is a cross between the varietals Typica, Bourbon, and Hibrido de Timor. This particular Tabi was given thermal shock processing after harvest, to accentuate the coffee's sweet, deep, and spice
forward notes. Thermal shock is a process in which the coffee is kept in temperature controlled fermentation, in this case for 60 hours straight, before being shocked with cold for 8 hours to abruptly stop the fermentation process. This increases the acidity, balance, and sweetness of the final product.
forward notes. Thermal shock is a process in which the coffee is kept in temperature controlled fermentation, in this case for 60 hours straight, before being shocked with cold for 8 hours to abruptly stop the fermentation process. This increases the acidity, balance, and sweetness of the final product.
Brewing
pour over, espresso
Story
Located in the Village of El Portal in Huila, El Mirador is a 31-hectare farm planted with several specialty grade varietals including Caturra, Catiope, Orange Bourbon, Striped Bourbon, Mokka, and Tabi.
Elkin Guzman, the owner of El Mirador, has been surrounded by coffee since he was born. His family has always been involved in coffee cultivation, trading, and retail. Collectively, his family has experienced over 70 years in coffee, with 12 years of research devoted to post-harvest processing techniques. This wealth of experience has made Elkin very proficient at choosing (or creating) the best processing technique to highlight each individual coffee's most celebrated characteristics.
Elkin Guzman, the owner of El Mirador, has been surrounded by coffee since he was born. His family has always been involved in coffee cultivation, trading, and retail. Collectively, his family has experienced over 70 years in coffee, with 12 years of research devoted to post-harvest processing techniques. This wealth of experience has made Elkin very proficient at choosing (or creating) the best processing technique to highlight each individual coffee's most celebrated characteristics.
