Tabi coffee was developed in Colombia by
Cenicafé (the National Coffee Research
Center) in 2002
It is a hybrid created by crossing three coffee
varieties: Typica, Bourbon, and Timor Hybrid.
The goal was to combine the high quality of
Typica and Bourbon with the disease
resistance of the Timor Hybrid.

Beautifully encapsulates a variety of berry
flavor within a fruit – forward coffee profile,
evoking a diverse and harmonious
ensemble of fruity notes.
The art of producing a great fruit – forward
coffee lies in achieving a balanced flavor
profile. While the fruitiness is the highlight, it
is harmoniously balanced with sweetness,
body and clean finish. This is the mark of
skilled coffee processing.

The Tabi variety is harvested using a different
protocol. Cherries are not harvested at their
optimum ripening point, but in semi-ripe
stage, so that the oxidation process does not
generate intense fermented flavors.
The cherries are floated – washed with
Alcohol (5%) eliminating impurities.

Submerged fermentation for 12 hours in cherry
in plastic bags.
An oxidation process follows for 24 hours in tanks.
Depulp and anaerobic fermentation with
mucilage for 48 hours.

The fermentation process is abruptly interrupted
with hot water at 50°C.
Quenching is a specific method of rapidly
cooling down coffee beans or cherries. It is a
critical step in various coffee processing
methods as it contributes to fixate the
compounds released during fermentation. The
combination of hot and cold water first opens
the pores in the bean and the fixates the volatile
compounds.

Coffee is dried in a hermetically sealed stainless
steel dehumidifier until it reaches 11%.

Pristine Precision Drying is done for
approximately 36 to 40 hours. Stabilization
follows for 1 week.