TABI NATURAL

TABI NATURAL is produced by a small coffee-growing farm called FINCA LA JULIA.

La Julia is a coffee farm located in the mountains of the small rural town of Trujillo, Valle del Cauca between 1420 and 1700 meters above sea level, surrounded by forests, watersheds, and biodiversity.
La Julia cultivates varietals and produces high-quality specialty and estate coffees.

“In each cup, we offer more than an excellent Colombian coffee, we offer you the opportunity to contribute to the sustainable development of our planet and the well-being of the coffee communities of Colombia”.

Finca La Julia is owned by two siblings, the second generation of coffee growers, Niko and Karo. Their father, Octavio, built La Julia in the 90s, with Angela’s, their mother, constant support.
After the passing of their father in 2002, Niko took on the baton in 2005. Karo moved back to Colombia, after living abroad for several years, and they started building on La Julia. Their mother backed their project up. The new JULIA was starting…
In 2006 La Julia obtained their first 2 Rainforest Alliance Certification, giving their convincement that this was the way in which they wanted to produce their coffee.

Niko and Karo are deeply committed to sustainable practices.

Besides coffee, at La JULIA you can find banana and plantain among the coffee fields and areas of native forest, hiking trails, and watersheds that Julia preserves. When coffee fields are being renovated, seasonal corn or beans are planted. You can also find incredible fruit trees including guava, papaya, guanabana, avocado, orange, mandarin, and lemon.

TABI NATURAL PROCESS

One of the most important and sensitive steps to produce specialty coffees is the process. La Julia’s aim is to have a mass with a minimum average of 24-30 brix grades in order to have enough sugars to develop the fermentation really well. It starts by selecting and carefully handpicking in the field. Once the pickers arrive at their site with the ripest cherries from the lot, the floating process starts. In this step, the cherries are placed in a tank with water to take out the non-dense coffee cherries and coffee tree leaves that starts floating.

After floating, the process continues by hand sorting beans in raised beds before the fermentation process. In hand sorting, the unripe/partial unripe and overripe cherries are separated.

FERMENTATION & DRYING

Once the perfect cherries are obtained, the anaerobic fermentation process starts by putting the coffee cherries inside of GrainPro Bags with no air or oxygen. The bags are then placed in tanks with cold fresh water at 16-20°C for 24 hours. After this step, the coffee is removed out of the bags and put into tanks for the Aerobic fermentation process with a minimum amount of cold fresh water for another 36 hours.

In this natural process, the fermented cherries are placed on raised beds for 24hr to drain. The coffee is then placed in the mechanical drier for 8-12hr for quick dehydration, and finally, the coffees are taken to the sun Drying Station, controlling airflow and shadow in order to monitor a temperature below 30-38°C. The drying time takes between 20 to 25 days.

After the coffee is dried, it goes again into GrainPro bags for 30-60 days for stabilization purposes. The next step is then milling, electronic sorting, and hand sorting for packaging.

The anaerobic/aerobic process that La Julia are using allows them to emphasize the great characteristics that you can find in our Tabi Natural coffee beans.

The floral and dark chocolate, cocoa, creamy body, and juicy aftertaste, are all highlighted with this process.

“We want it to allow the expansion of the wonderful behaviours of the coffee in the cup, and stimulate all senses of whoever is experiencing it.”

DATA SHEET

– Coffee name: Tabi Co. Natural
– Grade: Excelso
– Certifications: Farm Rainforest Alliance

GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Trujillo, Valle del Cauca
– Altitude: 1.550-1.600 m.a.s.l

GROWING CHARACTERISTICS
– Varieties: Tabi CO
– Drying: Sun-dried & Silo
– Processing: Natural
– Fermentation: 24hr Aerobic / 36hr Anaerobic

ORGANOLEPTIC CHARACTERISTICS
– Notes: Chocolate, tropical fruits, honey, almonds, orange, blackberries, and sweetness of sugar cane.
– Aftertaste: Prolonged fruit residual
– Acidity: Medium to high
– Body: Creamy
– SCA Score: 86

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