We are absolutely thrilled to present this beautiful washed Tabi, produced by Jhon Jairo and sourced through Semilla and the Monkaaba project, which supports local producers.
Jhon has an incredible resilience and dedication, and you can feel it in his coffee. Just a few years ago, due to a lack of infrastructure, he had to sell most of his coffee "in the green" (depulped but not yet dried). Today, he's built his own beneficio (processing center) with a motorized depulper and a solar dryer.
Jhon's plot is located at an impressive altitude of 1950 to 2000 meters above sea level. It's not easy to grow Tabi here, as the cooler temperatures slow down the cherry development and reduce yields. However, this is a sign of high quality. The careful processing that follows allows this variety to truly shine.
The cherries are collected every three weeks, then left in sealed bags for 24 hours before being depulped the next day. After depulping, the coffee mass is stored for 36 hours in tiled tanks. The beans are then rinsed and left to drain in bags for three hours before being moved to the solar dryer, where they are dried for 15 to 20 days.
You'll get the most out of its complexity using a pour-over method. If you prefer espresso, be sure to adjust your grind carefully to achieve a proper extraction.
