Colombia Alejandra Ángel Tabi Natural

Tasting Notes: Cranberry Juice, Grape, Chocolate

Origin: Colombia

Region: Jardín, Antioquia

Farm: Fincamigos

Process: Natural, 72hr Anaerobic Fermentation

Variety: Tabi

Elevation: 1741-1970 masl

Importer: Know Where Coffee

This microlot comes to us from Alejandra Ángel who works as a farm administrator at Fincamigos, a farm in Jardín, Antioquia that experiments with cutting edge agronomic techniques to produce stand-out specialty coffees.

Alejandra is a level 2 in q-grading and q-processing which means she is at the forefront of knowledge in the various techniques available in coffee production. She is responsible for some of the lots produced at Fincamigos, planning everything from the varieties grown and their nutrition plans while growing to what types of fermentation strategies and processing methods are used once the coffee cherries are ripe and ready to pick. Prior to her current roles she was a coffee roster at a local cooperative where she met and worked with many growers while gaining and refining her coffee quality skills.

This coffee consists entirely of the Tabi variety which was developed and released by the Colombian National Coffee Research Center, Cenicafe, in 2002. It is a hybrid of the Bourbon, Typica, and Timor varieties that was developed to combat coffee leaf rust. Tabi is exciting as it has one of the highest potentials of the various hybrid/disease resistant varieties for producing an outstanding cup quality.

For this lot a 72hr anaerobic fermentation was used in conjunction with a mixture of natural sun drying and mechanical drying for 20 days.

We taste cranberry juice, concord grape, and chocolate in an excitingly fruit-forward cup!