Tabi
Washed
Tabi Washed – Data Sheet
– Coffee name: Tabi Washed
– Grade: Product of Colombia
GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Huila
– Farm: Las Flores
– Altitude: 1.850 m.a.s.l
GROWING CHARACTERISTICS
– Varieties: Tabi
– Drying: Canopies
– Processing: Washed
– Fermentation: Anaerobic Submerged & Aerobic
ORGANOLEPTIC CHARACTERISTICS
– Notes: Lavender, Cherry, Brown Sugar, Sugar Cane, Delicate, Creamy, Balanced, Juicy
– SCA Score: >87
Tabi Washed Process
Step 1:
- Floating, selection of ripe cherries only.
- Anaerobic fermentation in bags or containers for 40 hours at an average temperature ranging between 16 – 18°C.
- Cherries are transferred to pulping tanks or hoppers, for a 20-hour oxidation while collecting the cherry leachate.
Step 2: Pulping
Step 3:
- Oxidation of mucilage for 20 hours, while adding leachate.
- Then a submerged fermentation takes place at a temperature of 39°C for 12 hours, while recirculating the leachate and leaving mucilage on.
Step 4: Drying in canopies at a maximum temperature of 30°C for 18 to 24 days, until 11% humidity levels are reached.
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