Tabi Punch – Data Sheet
– Coffee Name: Tabi Punch Natural
– Grade: Excelso
– Country: Colombia
– Region: Palestina, Huila
– Farm: El Mirador
– Altitude: 1.680 m.a.s.l
– Varieties: Tabi
– Drying: Sun-dried
– Processing: Natural
– Fermentation: Culturing
– Notes: Mangosteen, Strawberry, Cherry and Floral
– SCA Score: >87
The Tabi Punch Natural is harvested and produced at El Mirador, located in the town of Palestina in Huila, Colombia, owned by Elkin Guzman. The farm includes a broad collection of varieties such as Catiope, Mokka, Gesha, Bourbon, Caturra, and Tabi, which is a variety developed and released in 2020 in Colombia by Cenicafe by crossing the varietals; Bourbon, Typica, and the Timor Hybrid.
In the world of differentiated coffees, Elkin and his team have been experimenting and evaluating variables that help improve the quality of the coffees they handle to offer an excellent drink for coffee consumers worldwide for more than 13 years.
The area of the farm is 31 hectares, with sandy-loam and clay-loam soils with good organic matter conditions that aid in the excellent nutrition of their coffee trees. El Mirador is managed under semi-shade systems to optimize temperature regulation and the effect of photosynthesis in coffee plantations.
Harvest and post-harvest procedures are highly regulated for consistency and quality. The first step is to measure the sugar content of the coffee cherries (in degrees Brix), followed by density and volumetric separation. The final decision is which processing method is best suited to bring each lot to its fullest potential.
Tabi Punch Natural Process
For the Tabi Punch process, there are 3 steps of fermentation:
The 1st step is to place the selected cherries in open cans for 36 hours along with a pre-made starter culture ( prepared over a 4-day period) with a mix of locally produced tropical fruits, promoting respiration-oxidation of the coffee while at room temperature.
The 2nd step is to seal the cans for a period of 180 hours, during this period there is a production of alcohol, as well as the release of CO2 by the micro-organisms, present in the culture, as well as enzymatic fermentation.
For the 3rd step, the containers are uncovered and left to oxidize again for 36 hours.
Finally, after 252 hours of fermentation, the coffee is dried, with the skin intact, for a period of 15 to 25 days.