Single Origin Origin: Armenia, Quindio Altitude: 1400 - 1450 masl Varietal: Tabi Harvest: Processing: Natural EF (Dry Anaerobic) Notes:Aroma of tropical fruits and chocolates, coupled with a soft citric acidity, milky undertones with notes malt and chocolate, and it finishes off with red berries. 200g Filter Roast This coffee was exposed to a dry anaerobic fermentation of 24 hours. The coffee is then placed inside grain pro bags for 60 hours maintaining temperature below 22 degrees celcius by placing the coffee inside a water tank. Later the coffee was placed on raised beds below 35 degrees celcius until the ideal moisture content was achieved.
This microlot is 100% Tabi, a new variety developed by the FNC. This unique variety is a cross between Bourbon, Typica and Timor Hybrid. The word Tabi means "good" in the Guambiano dialect.