Story
The name Tabi means “good” in the Guambiano (a native Colombian tribe) dialect. This coffee displays the positive cup qualities of it’s bourbon and Typica parents, while being more resistant to leaf rust. Today it is not very common to see this variety in Colombia in comparison to Castillo and Caturra.
Background
Orlando has worked in coffee farming since his childhood, supported by his grandparents he has worked the land his parents left him. He learned to farm and then fell in love with coffee. He has been implementing organic farming practices. Developing production of coffee free of agrochemical material implementing agroecological practices that contribute to the conservation and preservation of the environment.
The fermentation process on his farm begins with the harvest of the ripe fruit only. Once this is collected, it goes to the wooden hopper to start pulping without water and goes directly to the fermentation tanks. Here the coffee remains for approximately 36 hours to then be washed and sun-dried. this is a traditional way of processing in Colombia!
Processing Station: Orlando Sanchez
