About the Tabi variety:
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.

About the harvest and fermentation process:
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 femented flavors. The cherries are floated – washed with alcohol 85%) 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 during 48 hours.