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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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