Tabi is a wonderful and weird variety, and the cup quality is amazing if you treat it right – disease resistant, and developed by the Colombia Coffee Federation, Tabi is a mash-up between Timor hybrid, Typica, and Bourbon.
Victor has bet big on this particular coffee with 4,500 Tabi trees planted on 3.5 hectares, not far from Huila’s southern border in Palestina. According to Victor, the coffee pickers in the municipality prefer to pick Tabi due to its significantly longer branches making it easier to select the ripest fruit. To be honest, I had no idea the impact this would make on yields until I managed to find my way to another Tabi farm in Huila a few years ago, where it became obvious just how much more fruit you can pack into a hectare with Tabi on your side. Picking only the ripest fruit is a priority of Victor’s, offering pickers COP 480 per kg on average. He claims they can bring in anywhere from 160 to 180 kg of ripe cherry per day.
Victor leaves the coffee fruit in buckets until the next day with the intention of concentrating sugars —and then sorts the cherries by density, floating them in water. Later, he de-pulps and sorts, before leaving them in fermentation for 36 hours. Typically, each lot takes 20 days to dry.
This is a partial lot that we really loved when we were cupping at our partners at Azahar back in late November and thought it would be a fun addition to round out our offering from Huila for the season. This is one of our last releases from this area as we eagerly await the next harvest to complete.
Delicate and bright with fresh floral plum and buttery vanilla pastry vibes, this is a fun introduction to a variety we’ll likely see more of in the years to come.